Pumpkin Bread
I know we all hate the word moist, but there is no better word to describe this pumpkin bread. It's truly the softest and moistest pumpkin bread I have ever eaten. It's incredibly easy to make and only takes 10 minutes of prep.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup packed light brown sugar
- ½ cup oil
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and set the rack in the lower-middle position. Lightly grease a 9×5-inch loaf pan, then line the bottom with a piece of parchment paper.
- In a medium mixing bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, whisk the pumpkin puree, sugar, and brown sugar until smooth. Add the eggs, oil, and vanilla, and mix until combined.
- Gradually add the dry mixture to the wet mixture, and whisk until the batter is smooth and no dry flour remains.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, making sure to cover it loosely with foil halfway through to ensure the top doesn't get too brown. The bread is ready when a toothpick inserted in the center comes out clean (crumbs are okay, but there should be no wet batter).
- Let the loaf cool in the pan for 10 minutes, then slide a knife around the edges and invert the bread onto a wire rack. Allow the bread to cool for another 5-10 minutes, then slice and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!