Moist Pumpkin Bread Recipe

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4 stars (17 ratings)

A total classic for fall: this pumpkin bread is moist, easy to make, and just sweet enough, with plenty of warm spices.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

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Servings:

Calories: 269kcal

Ingredients

1 ½ cups all-purpose flour
1 cup dark brown sugar packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon kosher salt
⅛ teaspoon ground cloves
15 ounces pure pumpkin puree
½ cup unsalted butter, melted & cooled slightly
2 large eggs
3 tablespoons sour cream*
1 tablespoon milk any kind
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F, and mist a 5-cup glass or ceramic loaf pan** with non-stick spray.
Place the flour, brown sugar, cinnamon, ginger, baking soda, nutmeg, salt, and cloves in a large mixing bowl and whisk to combine, creating a well in the center.
Place the pumpkin, melted butter, eggs, sour cream, milk, and vanilla in the well and whisk to combine, gradually drawing the dry ingredients into the wet as you stir.
Continue to fold the batter together until just barely combined.
Transfer the batter to the prepared pan, and bake until puffy, springy, and mahogany brown (approx. 70 to 80 minutes). A toothpick inserted in the thickest part of the bread should come 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

*Plain Greek yogurt or buttermilk can be substituted. If you don’t have buttermilk, you can substitute by stirring ¾ 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.

**If you use a metal loaf pan you may need to adjust the bake time slightly.

A few more great quick-bread recipes:

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