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

Quick way to grow moist Pumpkin Bread for 12

This quick pumpkin bread recipe yields a deliciously moist loaf, perfect for a cozy treat. It is easy to prepare and ideal for sharing with friends and family.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
Wet Ingredients
  • 15 ounces canned pumpkin puree
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup milk
Optional Add-ins
  • 0.5 cup chocolate chips optional
  • 0.5 cup chopped nuts optional

Equipment

  • Oven
  • Large bowl
  • Whisk
  • 9x5 inch loaf pan
  • Wire rack
  • Wooden skewer

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 all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mixing
  1. In a separate bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, vanilla extract, and milk.
  2. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  3. If desired, gently fold in chocolate chips or chopped nuts.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra moist bread, you can add 1/4 cup of applesauce to the wet ingredients. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.