Easy Moist Pumpkin Bread (Print-Friendly Version)
Moist pumpkin bread with warm spices, quick to prepare and full of cozy fall flavors.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 tablespoon pumpkin pie spice
→ Wet Ingredients
06 -
1 1/2 cups canned pumpkin (not pumpkin pie filling)
07 -
3/4 cup packed brown sugar
08 -
1/4 cup granulated sugar
09 -
1/4 cup unsweetened applesauce or 1/4 cup canola oil
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
# Steps:
01 -
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly distributed.
02 -
In a separate bowl, whisk the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until fully combined.
03 -
Pour the wet mixture into the dry ingredients and stir gently until just moistened; do not overmix to ensure tender texture.
04 -
Divide the batter evenly between two 8x4 inch loaf pans and bake in a preheated oven at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack and cool completely before slicing.
# Notes & Tips:
01 -
For added variation, incorporate up to 2 cups of mix-ins such as chocolate chips, nuts, or dried fruit.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze cooled loaves wrapped in foil and sealed in a freezer bag for up to 3 months.