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Moist Spiced Pumpkin Bread

Close-up of moist pumpkin bread slices on a wooden cutting board, showcasing the rich orange color and texture.
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A straightforward recipe for a moist and spiced pumpkin quick bread, perfect for autumn baking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
  • This bread stays moist for several days when stored in an airtight container at room temperature.
  • Serve slices plain or with a smear of cream cheese.

Nutrition

Find it online: https://carlacooking.com/pumpkin-bread-moist-easy-fall-treat/