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The Ultimate Super Moist & Easy Pumpkin Bread Recipe

Close-up of moist pumpkin bread loaf with a slice cut, showing a rich orange crumb and chocolate chips.
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This recipe delivers a deeply moist and flavorful pumpkin bread using simple mixing steps. It is perfect for a quick autumn bake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chocolate chips

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, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. If using, gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For an extra moist loaf, you can substitute the vegetable oil with melted butter.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla extract. Drizzle over the cooled bread.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to 3 months.

Nutrition

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