Perfectly Moist Pumpkin Bread
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.
Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn't matter - use the full can of whichever you purchase.
Ingredients
- 2 csugar
- 1 cgrapeseed oil
neutral oil, or olive oil, i always use extra-virgin olive oil now
- 4eggs
- 15 ozcanned pumpkin
see notes above, not pie filling
- ¾ cwater
- 3 cflour
- 2 tspbaking soda
- 1 tspfine sea salt or kosher salt … i use 1.5 teaspoons salt now
- 2 tspcinnamon
- ½ tspnutmeg or a few dashes of freshly grated
or less
- ½ tspcloves
optional… i never use
- ½ tspallspice
optional… i never use
Directions
- 1
Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- 2
Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- 3
Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
- 4
Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- 5
Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.
Perfectly Moist Pumpkin Bread
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About this Recipe
As the leaves turn and a crispness fills the air, nothing quite captures the essence of fall like a slice of homemade pumpkin bread. This family recipe for Perfectly Moist Pumpkin Bread delivers that comforting warmth, coming together in just minutes with ingredients you likely have on hand.What makes this pumpkin loaf truly special is its incredible simplicity and consistent results. Crafted with canned pumpkin, this quick bread whips up effortlessly in a single bowl, making cleanup a breeze. It’s a beautifully spiced, comforting bake that consistently turns out moist and flavorful, making it a beloved fall classic.Prepare for a rich, aromatic experience with every bite. You'll find a tender crumb that's wonderfully moist, brimming with the classic, warm spices of cinnamon and nutmeg, evoking all the best fall flavors. It's a quick bread that's easy to make, perfect for those moments you crave something homemade without the fuss.While grapeseed or another neutral oil works well, I find that extra-virgin olive oil adds a lovely depth without overpowering the pumpkin. Feel free to adjust the amount of nutmeg to your liking, and skip the cloves and allspice if you prefer a simpler spice profile, as they are optional. Don't worry about the exact size of your canned pumpkin—whether 15 or 16 ounces, just use the entire can.This delightful pumpkin bread is ideal for sharing during the fall season or as a thoughtful homemade gift.