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Moist Pumpkin Bread Recipe

Moist Pumpkin Bread Recipe
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4.9 from 24 reviews

This moist and warmly spiced pumpkin loaf is perfect for autumn baking. Filled with cinnamon, nutmeg, and ginger, it offers a cozy treat that’s easy to prepare and sure to delight.

Ingredients

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp salt

Wet Ingredients:

  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1/2 cup vegetable oil or canola oil
  • 1/2 cup melted butter
  • 2 eggs

Instructions

  1. Preheat and prepare pan: Heat your oven to 350°F (175°C). Butter a 10 x 5-inch loaf pan thoroughly, then line the bottom and sides with parchment paper for easy removal.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly mixed. Set aside.
  3. Mix wet ingredients: In a liquid measuring cup, combine the vegetable oil, melted butter, and vanilla extract. In a large mixing bowl fitted with a paddle attachment, beat the canned pumpkin, sugar, and eggs together until smooth and combined.
  4. Incorporate liquids: With the mixer on low speed, gradually pour in the oil-butter-vanilla mixture. Continue mixing for 1 to 2 minutes until the batter appears light and smooth.
  5. Fold in dry ingredients: Using a spatula, gently fold the dry flour mixture into the wet ingredients until just blended, being careful not to overmix.
  6. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 1 hour or until the loaf is risen in the center and the crust is golden brown. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and allow to cool slightly before lifting out using the parchment paper.

Nutrition

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