Easy Moist Pumpkin Bread (Printable Version)
Moist pumpkin bread with aromatic spices, perfect for fall gatherings or a cozy snack any time.
# Everything You’ll Need:
→ Dry Ingredients
01 -
340 grams all-purpose flour
02 -
7 grams baking powder
03 -
4 grams baking soda
04 -
4 grams fine sea salt
05 -
12 grams pumpkin pie spice
→ Wet Ingredients
06 -
485 grams canned pumpkin puree (not pumpkin pie filling)
07 -
150 grams light brown sugar
08 -
150 grams granulated sugar
09 -
120 millilitres neutral oil (such as canola) or unsweetened applesauce
10 -
2 large eggs
11 -
10 millilitres pure vanilla extract
# Steps to Cook:
01 -
Preheat oven to 175°C. Lightly grease two standard 450-gram loaf pans and line with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, and pumpkin pie spice until thoroughly blended.
03 -
In a separate bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil or applesauce, eggs, and vanilla extract until fully combined and smooth.
04 -
Add the wet mixture to the dry mixture. Stir gently with a spatula just until incorporated; do not overmix to ensure a tender crumb.
05 -
Divide the batter evenly between prepared loaf pans. Smooth the tops. Bake in the centre of the oven for 50 to 55 minutes, or until a skewer inserted into the centre emerges clean.
06 -
Allow loaves to cool in pans for 10 minutes, then unmold and transfer to a wire rack to cool completely before slicing.
# Extra Suggestions:
01 -
Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly in foil and freeze up to 3 months.
02 -
Using neutral oil yields the moistest crumb, but applesauce offers a lighter option with reduced fat content.
03 -
To check doneness, a skewer inserted into the centre should come out clean or with a few moist crumbs.