really moist pumpkin bread

Name: Really Moist Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 3 cup(s) all-purpose flour; 1 cup(s) white sugar; 1 1/2 cup(s) brown sugar, firmly packed; 1 teaspoon(s) salt; 1 1/2 teaspoon(s) baking soda; 2 1/2 teaspoon(s) ground cinnamon; 1 1/2 teaspoon(s) ground ginger; 1 teaspoon(s) ground nutmeg; 29-30 ounce(s) pumpkin puree; 2/3 cup(s) vegetable oil; 3 large eggs, lightly beaten; 1/2 teaspoon(s) baking powder

2 Pinches

Joshua Brown

Snellville, GA

Updated on Apr 28, 2025

Recipes for pumpkin bread that I had tried were either dry, didn't have enough pumpkin flavor, or both. So I made up my own recipe. This makes a very moist, flavorful, heavy loaf.

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prep time 15 Min

cook time 1 Hr

method Bake

yield 02 loaves

Ingredients

3 cups all-purpose flour
1 cup white sugar
1 1/2 cups brown sugar, firmly packed
1 teaspoon salt
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
29-30 ounces pumpkin puree
2/3 cup vegetable oil
3 large eggs, lightly beaten
1/2 teaspoon baking powder

How To Make really moist pumpkin bread

Step 1

Preheat oven to 350 degrees F. Grease 2 9x5 loaf pans.

Step 2

In a large bowl, whisk together flour, baking soda, baking powder, and spices.
Step 3

In a medium bowl, mix remaining ingredients.
Step 4

Add wet ingredients to dry and thoroughly mix by hand. Pour batter into prepared pans.
Step 5

Bake about 1 hour or until a skewer inserted in the center comes out clean.
Step 6

Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
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