moist Pumpkin Bread recipe is packed with pumpkin flavor

ByCole Matthews
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SPREAD LOVE

Pumpkin bread is a cozy treat that brings warmth and comfort to any kitchen. This recipe produces super soft and moist pumpkin bread packed with delicious pumpkin flavor. It’s perfect for breakfast, snacks, or dessert.

Why Make This Recipe

This pumpkin bread is not only easy to make but also incredibly tasty. The rich pumpkin flavor, combined with warm spices, creates a delightful flavor that everyone will love. It’s perfect for fall but can be enjoyed year-round!

How to Make Pumpkin Bread

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped nuts or chocolate chips (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the pumpkin puree, sugar, and oil until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry mixture to the pumpkin mixture. Stir until everything is just combined.
  6. If you want, fold in nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to Serve Pumpkin Bread

Pumpkin bread is delicious on its own, but you can also serve it with cream cheese spread or butter. It pairs wonderfully with a warm cup of coffee or tea.

How to Store Pumpkin Bread

To store pumpkin bread, wrap it in plastic wrap or keep it in an airtight container. You can store it at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.

Tips to Make Pumpkin Bread

  • Make sure to use fresh pumpkin puree for the best flavor.
  • Do not overmix the batter; mix until just combined to keep the bread moist.
  • Feel free to add spices according to your taste.
  • Ensure your oven is properly preheated for even baking.

Variation

You can add chocolate chips, dried cranberries, or raisins to the batter for a unique twist. Swapping some of the all-purpose flour for whole wheat flour can also add a different texture and flavor.

FAQs

  1. Can I use canned pumpkin instead of fresh? Yes, canned pumpkin works perfectly. Just make sure it’s pure pumpkin puree without added spices.
  2. Why did my pumpkin bread not rise properly? This can happen if your baking soda or baking powder is old or expired. Always check the freshness before using.
  3. Can I make mini loaves of pumpkin bread? Absolutely! Just reduce the baking time to about 25-30 minutes for mini loaves. Check with a toothpick to see if they are done.
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Moist Pumpkin Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 1 loaf (about 8 servings) 1x
  • Diet: Vegetarian
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Description

A cozy and moist pumpkin bread filled with rich pumpkin flavor and warm spices, perfect for any time of the year.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix the pumpkin puree, sugar, and vegetable oil until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry mixture to the pumpkin mixture and stir until just combined.
  6. If desired, fold in nuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use fresh pumpkin puree. Avoid overmixing the batter for a moist bread.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 13g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin bread, fall recipes, baking, easy dessert, quick bread

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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