Moist and Easy Pumpkin Bread

Do you love the flavor of pumpkin? Pumpkin Bread is wonderful for the fall season. I have the best moist and easy pumpkin bread recipe.

What do I love about pumpkin bread? Pumpkin bread is moist, flavorful, and packed with fall spices. It is a lovely way to enjoy the flavors of autumn.

The best part is pumpkin bread is easy to make. My pumpkin bread recipe is easy to follow. Even if you are a beginner baker, you can still make a delicious loaf of pumpkin bread.

This pumpkin bread recipe is versatile. You can customize pumpkin bread to your liking by adding different ingredients, such as chocolate chips, various different nuts, or dried fruit. This batter can be used for muffins, cupcakes, or even pancakes. It does not get any better than that sweet friend.

Homemade pumpkin bread is a lovely gift for family and friends during the fall season. Show your love and appreciation to others with a loaf of freshly baked pumpkin bread.

how to make Moist and Easy pumpkin bread

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease one 9.25 x 5.25 x 2.75-inch loaf pan with use a nonstick cooking spray with flour in it, such as Baker’s Joy.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and Pumpkin Spice. Whisk the mixture until well combined; set aside.

In a large bowl with an electric mixer, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. One of my eggs had a double yolk. I used two large eggs.

Beat on medium speed for 2-3 minutes until the mixture is very light and fluffy. Add in vanilla and pumpkin and continue to mixture until blended. Please note that the creamy mixture will look curdled or grainy. It is perfectly fine.

Begin adding in the flour mixture a little at a time. Mix on a lower speed working the flour into the batter.

With a wooden spoon or spatula, add in the walnuts and stir until they are throughout the batter.

Add the batter into the greased pans and bake for approximately 75 minutes or until a cake tester inserted into the loaf comes out clean.

Let the pumpkin bread cool in the pan for about 10 minutes, then turn out onto a wire rack or plate to cool completely.

These can be done ahead of time for the holiday. The pumpkin bread can be frozen for up to 3 months. After it has completely cooled, you can place it in a freezer bag.

Moist and Easy Pumpkin Bread

White Lilac Farmhouse

This Moist pumpkin bread is moist and bursting with flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Equipment

• 1 Electric Mixer

Ingredients

  

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• 3/4 cup unsalted butter, soften (1 1/2 sticks)
• 2 cups sugar
• 2 large eggs
• 1 15-oz can pure pumpkin (100%)
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped walnuts
• non-stick baking spray with flour Baker's Joy or Pam

Instructions

 

• Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease one 9.25 x 5.25 x 2.75 inch loaf pan with use a nonstick cooking spray with flour in it, such as Baker's Joy.
• In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and pumpkin spice. Whisk until well combined; set aside.
• In a large bowl with an electric mixer, beat the butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition. Beat on medium speed for 2-3 minutes until the mixture is very light and fluffy. Add in vanilla and pumpkin and continue to mixture until blended. Please note that the creamy mixture will look curdled or grainy. It is perfectly fine.
• Begin adding in the flour mixture a little at a time. Mix on a lower speed working the flour into the batter.
• With a wooden spoon or spatula, add in the walnuts and stir until they are throughout the batter.
• Add the batter into the greased pans and bake for approximately 75 minutes or until a cake tester inserted into the loaf comes out clean.
• Let the pumpkin bread cool in the pan for about 10 minutes, then turn out onto a wire rack or plate to cool completely.
• These can be made ahead of time for the holiday. The pumpkin bread can be frozen up to 3 months. I usually will place in a freezer bag.

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