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Moist Pumpkin Bread

Close-up of a moist pumpkin bread loaf with walnuts on top, showcasing its texture.
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A super-moist, spice-forward pumpkin bread recipe, perfect for fall baking. This easy pumpkin loaf is freezer-friendly and makes a great gift.

Ingredients

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  • 150g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 200g granulated sugar
  • 100g packed brown sugar
  • 120ml vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 225g pumpkin puree
  • 60ml buttermilk
  • 100g chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir in the pumpkin puree and buttermilk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chopped nuts, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a Starbucks copycat flavor, ensure you use plenty of spices.
  • This bread freezes well. Wrap it tightly in plastic wrap, then in foil.
  • You can substitute 1/4 cup of applesauce for some of the oil for a healthier version.
  • Ensure you use pumpkin puree, not pumpkin pie filling.

Nutrition

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