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The Ultimate Super Moist & Easy Homemade Pumpkin Bread Recipe

Close-up of two slices of moist, orange-colored pumpkin bread topped with chopped nuts on a plate.
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This is the recipe you need for a perfectly tender, moist pumpkin loaf packed with warm fall spices. It is simple to make in one bowl, making it the best easy pumpkin bread for your autumn baking.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until fully combined. The buttermilk helps keep this bread incredibly moist.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes quick bread tough.
  5. If using, gently fold in the pecans or chocolate chips now.
  6. Pour the batter evenly into your prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the pumpkin bread cool in the pan on a wire rack for 15 minutes.
  9. Carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing for the best texture.

Notes

  • For an extra flavorful top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
  • This bread tastes even better the next day as the spices meld. Store tightly wrapped at room temperature for up to 4 days.
  • If you do not have buttermilk, mix 1/4 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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