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Ultra-Moist Homemade Pumpkin Bread
Ultra-Moist Homemade Pumpkin Bread
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15m
Prep
60m
Cook
10
Servings
997
Views
easy
Dessert
American
by Yumzy
A fragrant, ultra-moist homemade pumpkin bread loaded with warm autumn spices and real pumpkin puree for a tender, melt-in-your-mouth crumb.
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10
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Ingredients
- ✓420 ml all-purpose flour
- ✓1 tsp baking soda
- ✓0.5 tsp fine sea salt
- ✓1.5 tsp ground cinnamon
- ✓0.5 tsp ground nutmeg
- ✓0.3 tsp ground ginger
- ✓0.3 tsp ground cloves
- ✓240 ml granulated sugar
- ✓120 ml light brown sugar
- ✓120 ml neutral vegetable oil
- ✓2 large eggs
- ✓300 ml canned pumpkin puree
- ✓60 ml whole milk
- ✓1 tsp pure vanilla extract
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Instructions
1
Preheat your oven to 177 °C (175 °C). Grease an 8.5x4.5-inch metal loaf pan and line it with parchment paper, leaving a slight overhang on the sides for easy removal.
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Tip:Parchment slings prevent sticking and keep the crust intact when lifting.
2
In a medium mixing bowl, whisk together the flour, baking soda, fine sea salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined.
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Tip:Whisking dry ingredients aerates the flour and prevents pockets of baking soda.
3
In a separate large bowl, vigorously whisk the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, whole milk, and vanilla extract until completely smooth and emulsified.
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Tip:Emulsifying the oil and eggs ensures an even, ultra-moist texture throughout the loaf.
4
Pour the dry ingredient mixture into the wet ingredients. Using a flexible silicone spatula, fold gently just until no dry flour streaks remain.
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Tip:Do not overmix; stop folding as soon as the batter comes together to keep the crumb tender.
5
Scrape the batter into the prepared loaf pan and smooth the surface evenly with your spatula.
6
Bake for 55 to 65 minutes, until the top is domed and set, and a thin wooden skewer inserted into the center emerges clean or with a few moist crumbs.
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Tip:If the top browns too quickly before the center is done, loosely tent the loaf with aluminum foil around the 45-minute m
7
Cool the bread in the pan on a wire rack for 15 minutes, then use the parchment edges to lift the loaf onto the rack to cool completely before slicing.
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Tip:Allowing the loaf to cool completely locks in moisture and guarantees clean, intact slices.
📝Chef's Notes
Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 4 days, or freeze sliced portions wrapped in foil for up to 3 months.
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