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A freshly baked loaf of pumpkin bread on a cooling rack.

Quick way to grow moist Pumpkin Bread

This recipe provides a quick and easy method to bake a delicious and moist pumpkin bread, perfect for a cozy treat or a holiday gathering. The instructions are straightforward, making it suitable for bakers of all experience levels.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
Optional Add-ins
  • 0.0 cup chopped nuts (walnuts or pecans)

Equipment

  • Oven
  • Large bowl
  • Whisk
  • Loaf pan (9x5 inch)
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
Mixing Wet Ingredients
  1. In a separate bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix until smooth.
Combining Wet and Dry Ingredients
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling
  1. Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, sprinkle some chocolate chips or streusel topping over the batter before baking. Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling.