Incredibly Moist Pumpkin Bread
This tender and fragrant pumpkin bread is packed with warm spices and a soft crumb that stays moist for days. A perfect fall treat made with simple ingredients and a reliable baking method.
Ingredients
- 1 cup (200 grams) coconut oil or vegetable oil
- 2 cups (435 grams) granulated sugar
- 3 large eggs
- 2 teaspoons (5 grams) vanilla extract
- 2 cups (504 grams) solid-pack pumpkin
- 3 cups (385 grams) all-purpose flour
- 1 teaspoon (5 grams) salt
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (5 grams) baking powder
- 2 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice (or a mix of nutmeg, cloves, and ginger)
Instructions
- Preheat oven to 350°F (175°C). Grease two loaf pans.
- In a large bowl, mix oil and sugar until well combined.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Mix in pumpkin until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Divide batter evenly between loaf pans and smooth tops.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, bring eggs to room temperature before use.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For softer crumb, use pastry flour in place of all-purpose flour.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For softer crumb, use pastry flour in place of all-purpose flour.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 7gCholesterol: 15mgSodium: 280mgFiber: 1gSugar: 12g
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