Super Moist Pumpkin Bread Recipe

Close-up of a slice of easy pumpkin bread, against a colorful background.

5 from 5 votes

Super Moist Pumpkin Bread Recipe

This is the best moist pumpkin bread I have ever made for breakfast or dessert during the Fall months. From the basics you can add nuts too if you like.

Prep Time15

Cook Time1 15

Course: Breakfast, Dessert

Cuisine: American

Keyword: easy, moist, pumpkin bread

Servings:

Author: Justine

Equipment

1 9x5 loaf pan

Ingredients

1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
2 large eggs
1 can pumpkin 15 oz
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla
1/2 cup milk
1/2 cup 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 - 1 hour 15 minutes or until toothpick comes out mostly clean in the center but with moist crumbs attached.
To stay moist immediately remove loaf from pan lifting out by grabbing both sides of the parchment paper and setting on a cooling rack before slicing.

Video

Notes

For super moist pumpkin muffins fill 3/4 of way full and bake for 18-20 minutes until middle springs back when gently touched with a finger.

Nutrition