Moist Pumpkin Bread

Moist Pumpkin Bread is the epitome of autumnal comfort, bursting with warm spices and the sweetness of pumpkin puree.

This tender loaf is a perfect treat for crisp fall mornings or a cozy afternoon pick-me-up, with the aroma of cinnamon, nutmeg, and ginger wafting from the oven to tantalize your senses.

Ingredients

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

Instructions

Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan, then set it aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, use an electric mixer to cream together the sugar and softened butter until light and fluffy, about 2 minutes.

Beat in the pumpkin puree until well combined, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the vanilla extract, then gradually mix in the flour mixture until just combined, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use high-quality spices for the best flavor and aroma, and make sure they’re fresh, as old spices can lose their potency.

Don’t overmix the batter, as this can lead to a dense bread.

Stop mixing as soon as the flour mixture is just combined.

If using a darker loaf pan, reduce the baking time by 5-10 minutes, as the bread can cook more quickly in a darker pan.

For an extra-moist bread, make sure to not overbake.

A toothpick inserted into the center should come out clean, but not wet.

You can store the bread at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.

If you want a more golden-brown crust, brush the top of the bread with a beaten egg before baking.

You can substitute the canned pumpkin puree with mashed, cooked pumpkin, but make sure to adjust the added liquid accordingly.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g