Moist Pumpkin Bread Recipe
This pumpkin bread is soft, tender, and easy to make. It's full of cozy spices like nutmeg, cinnamon, and ginger, with a rich texture thanks to the oil, melted butter, and eggs. It's the best pumpkin bread and comes together so simply!
Servings: 8 Slices
Cost: $8
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp salt
- 1 1/2 cups canned pumpkin
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1/2 cup vegetable oil or canola oil
- 1/2 cup melted butter
- 2 eggs
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, lightly whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- Combine the oil, melted butter, and vanilla in a liquid measuring cup.
- In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar and eggs until combined.
- Turn the mixer to low and slowly stream in the liquid ingredients. Mix for 1 to 2 minutes until the batter looks light and smooth.
- Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
- Prepare a 10 x 5 loaf pan by buttering it well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
- Bake for 1 hour, until the center is fully risen and the top is golden brown. If underbaked, the loaf may sink as it cools, so be sure it’s done before removing from the oven.
Video
Notes
Remember that accurate oven temperature and the material of the loaf pan you are using will influence the baking time.
If adding in chocolate chips or nuts, fold them in when folding in the dry ingredients.
Nutrition
Calories: 485kcal | Carbohydrates: 60g | Protein: 4g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 548mg | Potassium: 167mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7563IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
