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The Ultimate Super Moist Pumpkin Bread with Oil

Close-up of a thick slice of moist pumpkin bread displaying its rich orange color and fine crumb texture.
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Bake this incredibly moist pumpkin bread using oil instead of butter for a tender crumb that stays soft for days. This easy fall quick bread is packed with classic pumpkin spice flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and reduces moisture.
  5. Pour the batter evenly into the prepared loaf pan.
  6. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  7. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/4 cup of the oil with 1/4 cup of plain yogurt or sour cream.
  • This bread is excellent for meal planning; it keeps well wrapped at room temperature for up to four days.
  • If you are looking for alternatives to home baking, consider how meal delivery companies offer convenience, but nothing beats this fresh flavor.

Nutrition

Find it online: https://cutcooktaste.com/moist-pumpkin-bread-recipe/