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A freshly baked loaf of pumpkin bread on a cooling rack.

Quick way to grow moist Pumpkin Bread for 12

This recipe will guide you through making a perfectly moist and flavorful pumpkin bread, ideal for any occasion. It is designed for efficiency, ensuring a quick preparation process without compromising on taste.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
Wet Ingredients
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1 cup chocolate chips optional
  • 1/2 cup chopped nuts optional
  • 1/2 cup raisins optional

Equipment

  • large bowls
  • whisk
  • 9x5 inch loaf pan
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves; set aside.
Mixing
  1. In a separate large bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.
  3. If desired, gently fold in any optional add-ins like chocolate chips, nuts, or raisins.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra moist bread, you can add 1/4 cup of applesauce to the wet ingredients. This bread freezes well; wrap tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before serving.