Moist Pumpkin Bread Recipe
This moist pumpkin bread is made with oil, butter, and pumpkin purée for the softest, most tender crumb. Warm spices like cinnamon, nutmeg, and ginger make it taste like fall in a loaf pan, and hundreds of readers have given it 5 stars.
Servings: 8 Slices
Cost: $10
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
- Prepare the pan. Preheat the oven to 350°F. Butter a 10 x 5-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients. In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, and 1 teaspoon salt. Set aside.
- Mix the pumpkin, sugar, and eggs. In a mixing bowl fitted with the paddle attachment, beat 1½ cups pumpkin purée, 1½ cups granulated sugar, and 2 eggs until combined.
- Add the oil, butter, and vanilla. Turn the mixer to low and slowly pour in ½ cup vegetable oil, ½ cup melted butter, and 2 teaspoons vanilla extract. Mix for 1 to 2 minutes, until smooth and combined.
- Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Don't overmix.
- Bake. Pour the batter into the prepared pan and bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F. If the top is browning too quickly, tent it loosely with foil.
- Cool. Let the pumpkin bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.
Video
Notes
- Pan size matters: I use a 10 x 5-inch ceramic loaf pan. A 9 x 5-inch pan holds the batter deeper and may need additional baking time. Trust the toothpick over the clock.
- Check for doneness: The bread is ready when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F.
- Use pumpkin purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Don't overmix: Once you add the dry ingredients, fold just until combined to keep the crumb soft and tender.
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
