Moist Pumpkin Bread Recipe
A total classic for fall: this pumpkin bread is moist, easy to make, and just sweet enough, with plenty of cinnamon, nutmeg and cloves.
Servings: 10
Calories: 269kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- a few scratches of freshly grated whole nutmeg or 1/2 teaspoon pre-ground
- 1/8 teaspoon ground cloves
- 1 15- ounce can of pure pumpkin puree, drained
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 3 tablespoons Greek yogurt*
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F, and mist a 5-cup loaf pan with non-stick spray.
- Place the flour, brown sugar, cinnamon, baking soda, salt, nutmeg, and cloves in a large mixing bowl and whisk to combine.
- Place the pumpkin, butter, eggs, Greek yogurt, milk, and vanilla in a smaller bowl and whisk to combine.
- Add the pumpkin mixture to the flour mixture, and fold together until just barely combined.
- Transfer the batter to the prepared pan, and bake for 60 to 75 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
- Cool for 20 minutes in the pan, then remove to a wire rack and allow to cool completely before slicing.
Video
Notes
*Sour cream or buttermilk can be substituted. If you don’t have buttermilk, you can substitute by stirring 3/4 teaspoon of lemon juice or white vinegar into 3 tablespoons of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
A few more great quick-bread recipes:
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 223mg | Potassium: 175mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7321IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg