Nani's Classic Moist Pumpkin Bread
This is a simple, spiced pumpkin loaf that brings the warmth of autumn right into your kitchen.
recipesbynani.comThere is nothing quite like the smell of pumpkin and cinnamon baking in the oven on a crisp fall morning. This bread is a staple in my house because it stays so soft and moist for days, making it the perfect treat to have on hand for guests or a quick snack.
My best tip is to use fresh pumpkin puree if you can find it, though canned works just fine too. Just make sure you do not overmix the batter once you add the flour, as that keeps the texture light and tender rather than dense.
🧺 Ingredients
- 1 3/4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup water
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 5 inch loaf pan.
- 2
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- 3
In a separate bowl, mix the eggs, pumpkin puree, oil, and water until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to mix too much.
- 5
Pour the batter into your prepared loaf pan.
- 6
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
💡 Tips
Store your loaf in an airtight container at room temperature for up to three days. You can also wrap slices tightly in plastic wrap and freeze them for up to one month for an easy breakfast on the go.
Made this recipe? Let us know how it went.
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