The Best Moist Pumpkin Bread Recipe
A classic fall pumpkin bread recipe, perfected over multiple tests to be incredibly moist, perfectly spiced, and surprisingly healthy. This version uses butter for a richer flavor and tender crumb, making it a true comfort food.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves (24 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 cups all-purpose flour, spooned and leveled
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin (Libby’s recommended)
Instructions
1. Preheat oven to 325°F. Grease and flour two 8×4-inch loaf pans or use baking spray with flour.
2. In a medium bowl, whisk flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
3. In a large mixer bowl, beat butter and sugar on medium until blended. Add eggs one at a time, beating well. Beat until light and fluffy, then mix in pumpkin (mixture may look curdled).
4. Add flour mixture and mix on low until just combined. Do not overmix.
5. Divide batter evenly into prepared pans. Bake 65–75 minutes until a tester comes out clean.
6. Cool loaves 10 minutes in pans, then transfer to wire rack to cool fully.
7. Serve warm or toasted. Freeze up to 3 months once cooled and wrapped securely.
Notes
Freshly baked loaves have a crisp crust—toast slices on day 2+ for that just-baked effect.
Freezer-friendly: Wrap tightly in foil, freezer wrap, or freezer bag. Thaw overnight in fridge before serving.
Best results: Use pure pumpkin purée (not pumpkin pie filling).
Find it online: https://homecookstudio.com/healthy-pumpkin-bread-recipe/