Easy Pumpkin Bread Recipe (Super Moist and Foolproof!)
This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and is incredibly easy to make with just 10 minutes of work!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups all purpose flour
1 tablespoon pumpkin spice (or cinnamon)
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract
Instructions
1. Preheat oven to 375°F. Grease a 9×5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.
2. In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
3. In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract.
5. Slowly whisk in the flour mixture, until there are no lumps.
6. Pour batter into prepared loaf pan and smooth the top with a spatula.
7. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
8. Around the 30 minute mark, lightly cover the top of the bread with foil to prevent over-browning.
9. Allow to cool for 10 minutes in the baking pan.
10. Remove the bread from the pan by lifting up the sides of the parchment paper.
11. Slice and serve warm, or allow bread to cool completely before storing.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
To keep the bread moist, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can also freeze the bread tightly wrapped for up to 3 months.
Find it online: https://cookingwithramsay.com/easy-pumpkin-bread-recipe/