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

Quick Way To Grow Moist Pumpkin Bread

This quick pumpkin bread recipe yields a deliciously moist loaf with a perfect blend of spices, ideal for a sweet treat or breakfast, serving up to 12 people.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

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.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix the batter.
Baking
  1. Transfer the batter to the prepared loaf pan and spread evenly.
  2. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chocolate chips or chopped nuts to the batter.