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Sliced pumpkin bread on a wooden board showing moist crumb

Moist Pumpkin Bread

A one-bowl pumpkin quick bread with a warmly spiced crumb, deep amber crust, and a moist texture that holds for three days at room temperature. No mixer needed.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Rest Time 0 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour 210g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pure pumpkin puree (not pumpkin pie filling) 240g
  • 3/4 cup granulated sugar 150g
  • 1/4 cup light brown sugar, packed 55g
  • 2 large eggs at room temperature
  • 1/2 cup neutral vegetable oil 120ml
  • 1/4 cup whole milk 60ml
  • 1 teaspoon pure vanilla extract

Equipment

  • Large mixing bowl
  • whisk
  • Rubber spatula
  • 9x5 inch loaf pan
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line with a parchment paper strip, leaving an overhang on the long sides for easy lifting.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl.
  3. In a separate bowl, whisk pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth and the sugar is dissolved.
  4. Pour the wet mixture into the dry ingredients and fold with a rubber spatula just until no dry flour streaks remain. Do not overmix.
  5. Pour batter into the prepared pan, level the surface, and tap twice on the counter to release air bubbles.
  6. Bake on the center rack for 60 to 65 minutes until the top is deep amber-brown with a natural center crack and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool in the pan for 10 minutes, then lift out using the parchment handles and transfer to a wire rack. Rest at least 30 minutes before slicing.

Notes

  • Use pure pumpkin puree only, not pumpkin pie filling. They are different products.
  • Measure flour by spooning into the cup and leveling off to avoid a dense loaf.
  • The loaf keeps wrapped at room temperature for up to 3 days. Individual slices freeze well for up to 3 months.
  • For muffins, divide batter into 12 lined cups and bake at 175°C (350°F) for 20 to 22 minutes.