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5 from 5 votes

Moist Pumpkin Bread

The best moist pumpkin bread ever that I add pineapple to which gives it an amazing flavor!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy, moist, pumpkin bread
Servings: 12
Author: Justine

Equipment

  • 1 9x5 loaf pan

Ingredients

  • 1 3/4 c all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1 can pumpkin 15 oz
  • 1/2 c vegetable oil
  • 1 c sugar
  • 1/2 c brown sugar
  • 1/2 tsp vanilla
  • 1/2 c milk
  • 1/2 c nuts crushed, optional

Instructions

  • Add all dry ingredients into one bowl and wet ingredients into a mixing bowl. I use my stand mixer.
  •  Mix well in both bowls and slowly incorporate the dry ingredients into the wet ones until they are mixed. 
  • If adding 1/2 c. nuts, mini chocolate chips, or dried cranberries fold them in at the very end.
  • Line 9x5 loaf pan with parchment paper and pour batter in. Put into a preheated oven at 325 for 1 hour and 15 minutes or until toothpick comes out mostly clean in the center. *For muffins fill 3/4 of way full and bake for 18-20 minutes until middle springs back when gently touched with a finger.
  • Do not remove from pan until cooled so it can continue to bake in the pan and stay moist.

Video

Nutrition

Serving: 3oz | Calories: 298kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 221mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 63IU | Calcium: 32mg | Iron: 1mg