Description
This Easy Moist Pumpkin Bread is the ultimate fall treat—soft, flavorful, and perfectly spiced. Made with simple pantry staples and just one bowl, it’s a no-fuss recipe that fills your kitchen with the warm, comforting aroma of autumn. Enjoy a slice fresh out of the oven with butter or freeze for later—it’s just as good toasted the next day.
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1/2 cups sugar
1 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
Wet Ingredients:
2 large eggs
1 cup canned pumpkin puree
½ cup canola oil
1/3 cup water
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips
Sprinkle of turbinado sugar on top for a sweet crunch
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter
Mix the Ingredients
In a stand mixer, add all the ingredients. Mix on low to medium speed for 2 minutes. Do not over mix.
Fold in Optional Add-ins
Gently fold in nuts or chocolate chips if using.
Pour & Bake
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with turbinado sugar if desired. Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean. (Start check at 50 minutes—ovens vary!)
Cool
Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.