Print

The Ultimate Super Moist Pumpkin Bread Recipe

Close-up of a moist slice of chocolate chip pumpkin bread showing its rich orange color and texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a very moist pumpkin bread loaf using simple steps. This recipe includes options for chocolate chips or a streusel topping for a perfect fall quick bread.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional Add-in: 1 cup semi-sweet chocolate chips
  • Optional Topping: 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup cold unsalted butter (cubed), 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If using, gently fold in the chocolate chips now.
  6. Pour the batter into the prepared loaf pan.
  7. If making the streusel topping: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Sprinkle this mixture evenly over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, substitute the vegetable oil with melted coconut oil.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • If the top begins to brown too quickly during baking, loosely tent the loaf with aluminum foil for the remaining cook time.

Nutrition

Find it online: https://tastetaught.com/moist-pumpkin-bread-recipe-1/