Moist Classic Pumpkin Bread (Print Version)

Moist loaf infused with warm spices and pumpkin for a comforting breakfast or snack.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - ¼ teaspoon ground cloves
05 - ¼ teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt

→ Wet Ingredients

09 - 1 ½ cups pumpkin purée (not pumpkin pie filling)
10 - ¾ cup granulated sugar
11 - ½ cup packed brown sugar
12 - 2 large eggs
13 - ½ cup vegetable oil or melted unsalted butter
14 - ¼ cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - ½ cup chopped walnuts or pecans
17 - ½ cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth and combined.
04 - Gradually add wet mixture to dry ingredients, folding gently until just combined without overmixing to maintain batter texture.
05 - Fold in chopped nuts or chocolate chips if desired, ensuring even distribution throughout the batter.
06 - Pour batter into the prepared loaf pan, smoothing the surface to create an even layer.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's impossibly moist without being heavy, and it stays that way for days if you can resist eating it all in one sitting.
  • The spice balance feels natural and sophisticated, not like you're biting into a candle.
  • It comes together in under 20 minutes of actual work, then you just let the oven do the rest.
02 -
  • Overmixing creates a tough, dense loaf; gentle folding is the secret to that moist, tender crumb everyone loves.
  • Real pumpkin purée, not pie filling, makes all the difference in flavor—I learned this the expensive way on my second attempt.
03 -
  • Measuring flour by weight rather than scooping keeps the bread tender, but if you must scoop, spoon flour into the cup and level it rather than packing it down.
  • A toothpick inserted into the very center is your best friend for knowing when it's truly done; it should come out clean or with just a few moist crumbs.
Return