Moist Pumpkin Bread with Warm Spices (Printable version)

A moist, spiced pumpkin loaf that's perfect for breakfast or snacking. Easy to make with warm autumn flavors.

# Ingredient list:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt

→ Wet Ingredients

09 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
10 - 3/4 cup granulated sugar
11 - 1/2 cup brown sugar, packed
12 - 2 large eggs
13 - 1/2 cup vegetable oil (or melted unsalted butter)
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips

# Step-by-step guide:

01 - Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together all dry ingredients: flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
03 - In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until well combined.
04 - Add the wet mixture to the dry ingredients. Gently fold until just combined; do not overmix.
05 - If using, fold in nuts or chocolate chips.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert tips:

01 -
  • It's impossibly moist inside with just the right spice balance, so you won't need frosting or fancy toppings.
  • The recipe is forgiving enough that you can make it on a whim, but impressive enough to gift or bring to a potluck.
02 -
  • Don't use pumpkin pie filling because it's pre-spiced and sweetened, which will completely derail the flavor balance you're going for.
  • The batter looks loose and almost wet, which is exactly how it should be; this is what creates that tender, moist crumb everyone loves.
03 -
  • Room temperature ingredients blend together more smoothly, so pull everything out of the fridge about 30 minutes before you start mixing.
  • A few moist crumbs on the toothpick is perfect; if it comes out completely dry, you've baked it slightly too long and should pull it out sooner next time.
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