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Sliced loaf of super moist tender pumpkin bread on a wire rack, sprinkled with powdered sugar, with whole pecans visible.

Tender Pumpkin Bread

This tender and moist pumpkin bread is packed with warm spices and the comforting flavor of fall. Perfect for breakfast, snacks, or a cozy dessert!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk or water
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Loaf Pan
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, mix pumpkin puree, eggs, oil, milk, sugars, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 cup of chopped nuts or chocolate chips to the batter. Store leftovers in an airtight container for up to 4 days.