Easy Moist Classic Pumpkin Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup water or orange juice
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preparation and Preheating – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can also line the bottom and sides with parchment paper, leaving a slight overhang.
- Step 2: Whisk the Dry Ingredients – In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large clumps of spices so the flavor is evenly distributed.
- Step 3: Combine the Wet Ingredients – In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, water (or juice), and vanilla extract until the mixture is smooth.
- Step 4: Create the Batter – Gradually add the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to fold the mixture together gently. Stir only until the flour streaks disappear; do not overmix, as this can make the bread tough.
- Step 5: Bake the Bread – Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Step 6: Cooling and Slicing – Remove the pan from the oven and let it cool on a wire rack for about 10 minutes. Then, carefully remove the bread from the pan and let it cool completely on the rack before slicing. This helps the structure set and makes for cleaner slices.