Super Moist Pumpkin Bread Recipe
A cozy pumpkin spice bread with a glossy crackled top and plush crumb. Uses 1 can pumpkin and pantry staples for a reliable, bakery‑style loaf.
- Prep Time: 15 mins
- Cook Time: 60–75 mins
- Total Time: 75–90 mins
- Yield: 1 loaf (10–12 slices)
Ingredients
– 1 can (15 oz) pure pumpkin puree (not pie filling)
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1/2 cup neutral oil (or 1/2 cup melted butter)
– 2 large eggs
– 1/2 cup milk (dairy or unsweetened alt)
– 1 3/4 cups all‑purpose flour
– 1 tsp baking soda
– 1 tsp cinnamon
– 3/4 tsp pumpkin pie spice
– 1/2 tsp kosher salt
Instructions
1. Preheat oven to 350°F. Grease and line a 9×5 loaf pan with parchment overhang.
2. Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Whisk pumpkin, sugars, and oil (or butter) until smooth. Whisk in eggs, then milk.
4. Fold dry into wet just until combined.
5. Bake 60–75 minutes until a toothpick shows moist crumbs. Cool 15 minutes in pan, then fully on a rack before slicing.
Notes
For a richer flavor, use melted butter. Tent with foil if the top browns early. Cool completely for the cleanest slices.