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Super moist pumpkin bread sits on a wooden cutting board, showcasing its perfect texture and inviting autumn spice flavors, tempting viewers to bake this easy and delicious recipe for themselves.
Lady Maria

Perfectly Moist Pumpkin Bread

This recipe creates a wonderfully moist and flavorful pumpkin bread, perfect for autumn. The combination of spices and sugars ensures a tender crumb and rich taste that will transport you to cozy fall memories.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups pumpkin puree canned or homemade
  • 3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts or pecans optional
  • 1 cup chocolate chips optional
  • Cooking spray or butter for greasing pans
  • Flour for dusting pans

Equipment

  • 2 9x5 inch loaf pans
  • Mixing bowls (large and medium)
  • whisk
  • electric mixer
  • measuring cups and spoons
  • Rubber spatula
  • wire rack
  • Parchment paper (optional)
  • Wooden skewer or toothpick
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. Alternatively, use baking spray with flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and water. Beat with an electric mixer until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. If desired, fold in the chopped walnuts or pecans and chocolate chips.
  6. Pour the batter evenly into the prepared loaf pans.
  7. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Slice and serve.

Notes

For extra moistness, consider adding 1/4 cup of applesauce to the batter. To prevent the bread from sticking, line the loaf pans with parchment paper, leaving an overhang to easily lift the bread out. Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days, in the refrigerator for up to a week, or frozen for up to 3 months. Thaw frozen bread overnight in the refrigerator.