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A sliced loaf of incredibly moist pumpkin bread on a wooden board with a few crumbs and warm autumn spices nearby.

Incredibly Moist Pumpkin Bread

This incredibly moist pumpkin bread is warmly spiced, tender, and full of cozy fall flavor. It makes a delicious breakfast, snack, or dessert loaf that stays soft for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Mixing bowl
  • Whisk
  • 9x5 inch loaf pan
  • Measuring cups and spoons
  • Wire rack
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For the best texture, avoid overmixing the batter. You can add chopped nuts or chocolate chips if desired, and the loaf freezes well after cooling completely.