Print

Noah’s Perfect Moist Pumpkin Bread: A Warm Fall Treat

Pumpkin Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and warmly spiced pumpkin bread, perfect for fall. This easy recipe delivers a delicious loaf with classic autumn flavors.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree and milk.
  6. Add the dry ingredients to the wet ingredients alternately with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • For an even moister bread, you can substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://savorandpin.com/moist-pumpkin-bread-recipe/