Description
This Easy Moist Pumpkin Bread is a flavorful, spiced quick bread perfect for fall or any time you crave a moist, tender loaf. With warm cinnamon, nutmeg, and cloves, combined with pumpkin puree and simple pantry ingredients, it delivers a deliciously soft texture and aromatic taste that pairs wonderfully with coffee or tea.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1/3 cup water
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- In a separate bowl, mix sugar, vegetable oil, and eggs until well combined.
- Stir in pumpkin puree and water.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
You can substitute vegetable oil with melted butter or coconut oil for a different flavor. Pumpkin puree can be fresh or canned. For make-ahead, wrap cooled bread tightly and store at room temperature for up to 3 days or freeze slices for longer storage. Avoid overmixing batter to keep bread tender. If bread is browning too fast, tent with foil during baking.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American