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Ultra close-up macro of tender golden pumpkin bread slice showing moist spiced crumb and bakery crust

Super Moist Pumpkin Bread

Incredibly moist, deeply spiced, and made in just one bowl without an electric mixer. This bakery-style pumpkin bread combines pure pumpkin puree, fragrant cinnamon, nutmeg, ginger, and cloves with a tender crumb that stays soft for days. 100% Halal wholesome and family-approved.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 285
Ingredients Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
Wet Ingredients & Aromatics
  • 1 cup granulated white sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 cup unsalted European butter, melted and cooled
  • 1/4 cup neutral vegetable oil (avocado or canola)
  • 2 large eggs, room temperature
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1/4 cup whole milk
  • 1 1/2 tsp pure vanilla extract
Optional Bakery Topping
  • 2 tbsp raw pumpkin seeds (pepitas) or coarse turbinado sugar

Method
 

Baking Steps
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for effortless lifting.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, fine salt, cinnamon, nutmeg, ginger, and cloves until uniformly combined.
  3. In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition.
  4. Whisk in the pure pumpkin puree, whole milk, and vanilla extract until glossy and fully emulsified.
  5. Gently fold the dry flour mixture into the wet batter using a silicone spatula just until incorporated and no dry streaks remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top evenly. Scatter pepitas or turbinado sugar across the surface if desired.
  7. Bake at 350°F (175°C) for 60 to 65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean with just a few moist crumbs.
  8. Cool in the pan on a wire rack for 15 minutes, then lift using the parchment sling and let cool completely before slicing with a serrated knife.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 48gProtein: 4gFat: 9.5gSaturated Fat: 4gCholesterol: 48mgSodium: 260mgPotassium: 180mgFiber: 2.2gSugar: 28gVitamin A: 7200IUVitamin C: 2mgCalcium: 45mgIron: 2.1mg

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