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Moist Pumpkin Bread

Moist Pumpkin Bread
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Pumpkin Bread is a soft, cake-like quick bread made with pumpkin purée, flour, eggs, sugar, and warm spices such as cinnamon, nutmeg, and cloves. Unlike yeast breads, it doesn’t require kneading or rising — it’s leavened with baking powder or baking soda. The pumpkin keeps it moist, while the spices give it that signature fall flavor.

Ingredients

Scale

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 cup pumpkin purée (not pumpkin pie filling)

  • 2 large eggs

  • ¾ cup granulated sugar

  • ½ cup brown sugar

  • ½ cup vegetable oil (or melted butter)

  • ¼ cup milk (any kind)

  • 1 teaspoon pure vanilla extract

Optional Add-ins:

  • ½ cup chopped pecans or walnuts

  • ½ cup chocolate chips

  • 2 tablespoons pumpkin seeds (for topping)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk gently to distribute the spices evenly throughout the flour mixture. This ensures balanced flavor and even rising.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract until smooth and well combined. The mixture should be thick, creamy, and slightly glossy.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, stirring gently with a spatula. Mix just until the flour disappears — overmixing can make the bread dense. If you’re adding nuts or chocolate chips, fold them in at this stage.

Step 5: Pour into the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle pumpkin seeds or extra nuts over the top for texture and decoration.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.

Step 7: Cool Before Slicing

Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the bread set and keeps it moist inside.

Find it online: https://gordonramsayeats.com/moist-pumpkin-bread-recipe/