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Super Moist Pumpkin Bread

A deliciously moist pumpkin bread enriched with spices, perfect for fall and great for sharing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can pumpkin puree (15 oz) Make sure it's not watery.
  • 2 large eggs Room temperature is best.
  • 1 cup white sugar Can substitute with half brown sugar.
  • 1/2 cup oil Vegetable or melted coconut oil works well.
  • 1/2 cup plain yogurt Keeps the loaf moist; can substitute with sour cream.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 and 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon Adjust for more flavor if desired.
  • 1/2 teaspoon nutmeg Can be substituted with pumpkin pie spice.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a large loaf pan or two smaller ones.
  2. In a large bowl, combine pumpkin puree, eggs, white sugar, oil, yogurt, and vanilla. Beat until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  5. Pour the mixture into the prepared loaf pan.
Baking
  1. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean with a few crumbs.
  2. Let the bread cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.

Notes

This bread tastes even better the next day. Store wrapped in foil or a Ziploc bag at room temperature for up to 3 days or refrigerate for 6 days. Can also be frozen in slices for later cravings.