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Moist Pumpkin Bread

Moist pumpkin bread with a tender orange crumb and warm fall spices, made by whisking wet and dry mixtures and baking until set in a 9x5 loaf pan. Slice thick for a soft, springy crumb that stays better after chilling and a short rest.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 0.25 cup water
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F, then grease a 9x5-inch loaf pan and set aside so it’s ready when the batter is mixed.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined with no visible streaks.
Mix the wet ingredients
  1. Whisk the pumpkin puree, sugar, vegetable oil, eggs, water, and vanilla extract until smooth and glossy.
Combine and bake
  1. Combine the wet mixture into the dry mixture and mix just until no dry flour remains, then pour into the greased loaf pan.
  2. Bake at 350°F for 55 minutes, until the center is set and a toothpick comes out mostly clean.
Cool and serve
  1. Cool the loaf in the pan briefly, then transfer to a rack to cool fully before slicing for clean, thick slices.

Notes

Wrap the cooled loaf well; it tastes moister on day two. Store at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months (slice first if you want quick portions). For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the texture tender.