Pumpkin Bread Soft and Moist (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 tsp baking soda, sifted to eliminate lumps
04 -
2 tsp baking powder
05 -
2 tsp cinnamon
06 -
1/2 tsp ground cloves
07 -
1/2 tsp ground nutmeg
08 -
1/2 tsp fine sea salt
→ Wet Ingredients
09 -
3 large eggs, room temperature
10 -
1 cup extra light olive oil (or vegetable or corn oil)
11 -
15 oz pumpkin puree
# Instructions:
01 -
Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
02 -
In a large mixing bowl, whisk together all-purpose flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until evenly combined.
03 -
In a medium mixing bowl, whisk together eggs, oil, and pumpkin puree until smooth.
04 -
Pour wet ingredients over dry ingredients, then whisk together until smooth and no dry spots remain.
05 -
Divide the batter evenly between the two prepared bread pans and bake at 350˚F for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes, then transfer to a wire rack to fully cool.
# Notes:
01 -
Bake times may vary based on your oven and the color of your baking pans. A darker pan will bake faster, while a lighter pan may require additional baking time.