Description
This recipe delivers incredibly moist pumpkin bread with a secret ingredient for an extraordinary taste. It’s perfect for gifts or with coffee and yields multiple loaves that freeze well.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Stir in the pumpkin puree, vegetable oil, sour cream, and vanilla extract. Mix until just incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- For an even more moist pumpkin bread, ensure you use pumpkin puree and not pumpkin pie filling.
- The secret ingredient that makes this pumpkin bread exceptionally moist is the combination of oil and sour cream.
- This moist pumpkin bread recipe can be made ahead and stored at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: moist pumpkin bread, pumpkin bread recipe, easy pumpkin bread, fluffy pumpkin bread, baking tips, pumpkin bread loaf