Description
This Perfectly Moist Pumpkin Bread recipe yields tender, flavorful loaves with warm spices and a rich pumpkin base. With a blend of familiar spices and a moist texture achieved by oil and eggs, this classic pumpkin bread is ideal for cozy fall mornings or any time you crave a deliciously soft sweet bread. The easy-to-follow instructions ensure a perfect bake every time.
Ingredients
Wet Ingredients
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling)
- 3/4 cup (177 g) water
Dry Ingredients
- 3 cups (384 g) flour
- 2 teaspoons (11 to 12 grams) baking soda
- 1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (7 grams preferred)
- 2 teaspoons (7 grams) cinnamon
- 1/2 teaspoon nutmeg (or less), freshly grated preferred
- 1/2 teaspoon cloves (optional)
- 1/2 teaspoon allspice (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease two standard 8.5 x 4.5-inch loaf pans or four to five mini loaf pans using butter or non-stick spray. Fill pans no more than two-thirds full to ensure proper rise and baking.
- Combine Wet Ingredients: Using a stand mixer, hand mixer, or a whisk, beat together sugar and oil until blended. Add eggs one at a time, beating well after each addition. Incorporate the pumpkin puree and water, mixing until smooth and well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Add this mixture to the wet ingredients and whisk just until combined, being careful not to overmix.
- Fill Pans and Bake: Pour the batter evenly into the prepared pans. Bake standard loaf pans for about 60 minutes, starting to check for doneness at 45 minutes by pressing the center to see if it springs back. For mini loaf pans, baking should take less than 45 minutes, so start checking at 30 minutes.
- Cool and Serve: Remove the bread from the oven and let it cool in the pans for 15 to 20 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving. This ensures clean slices and the best texture.
Notes
- Use canned pumpkin purée only, not pumpkin pie filling which contains added spices and sugar.
- If you prefer, you may substitute the oil with another mild-flavored oil such as avocado or olive oil for added richness.
- Adjust the spices to taste; cloves and allspice are optional and can be omitted for a simpler flavor.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender and moist.
- Check baking times frequently as ovens vary; smaller pans will bake faster.
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
