Easy Pumpkin Bread Recipe (So Moist!)
Print Pin VideoThis irresistibly moist and spiced pumpkin bread recipe is packed with warm flavors of cinnamon, nutmeg, and, of course, pumpkin, making it the perfect treat for chilly mornings or afternoon snacks. It's super easy to make and will fill your home with the most comforting, cozy scent!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all purpose flour
- ¼ cup (30 g) cornstarch
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger - powdered ginger (not fresh)
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (200 g) white granulated sugar
- 2 large eggs - room temperature
- ¾ cup (155 g) unflavored vegetable oil - I use canola oil
- 1 cup (250 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 for fresh pumpkin option)
- 3 tbsp (45 g) whole milk - room temperature
- 1¼ tsp vanilla extract/essence
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and lightly grease an 8.5x4.5inch loaf tin and line it with parchment paper, leaving some of the parchment hanging over the edges.
- Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Using a whisk, mix together until well combined and set aside for now.
- In a large bowl combine white granulated sugar, eggs, unflavored vegetable oil, pumpkin puree, milk and vanilla. Using a whisk, mix until well combined and smooth.
- Add the dry ingredients into the wet ingredients and using a whisk, mix gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin. Drop the tin lightly on the counter to remove any large air bubbles and bake for 65-70 minutes, or until a skewer or thin knife inserted into the centre comes out clean or with a few moist crumbs on it. If your loaf tin is slightly larger than mine, then check the bread at the 55 minute mark.
- Allow to cool in the tin for 20 minutes, before lifting the bread out of the tin using the excess parchment hanging over the edges and place onto a wire rack to cool. Once ready, slice and serve!
Video
Notes
Note 1. If using canned pumpkin, ensure that it's 100% pumpkin (do not use pumpkin pie filling). Although I would recommend using canned pumpkin, fresh pumpkin will work too. You just want to make sure there isn't too much liquid in your homemade pumpkin puree. Here is a great article for how to make homemade pumpkin puree: https://www.bbcgoodfood.com/recipes/pumpkin-puree
Note 2. The fan forced (convection) function cooks food faster, so if baking on this mode then you will need to decrease the baking temperature to 160°C (320°F).
Nutrition
Calories: 435kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 199mg | Potassium: 126mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5115IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)