Super Moist Pumpkin Bread

 Here’s a recipe for Super Moist Pumpkin Bread that’s full of warm spices and perfect for any season:

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Ingredients

Dry Ingredients:

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

Wet Ingredients:

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 cup granulated sugar

1/2 cup brown sugar

1/4 cup milk (or almond milk)

1 tsp vanilla extract

Optional Add-Ins:

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup chocolate chips or raisins

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Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

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2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

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3. Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, brown sugar, milk, and vanilla until smooth.

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4. Combine

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Fold in nuts, chocolate chips, or raisins if using.

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5. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

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6. Cool

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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Serve

Slice and enjoy on its own, with a smear of but

ter, or even cream cheese! This moist pumpkin bread stays fresh for several days and freezes well.