This moist pumpkin bread is a classic that you have to make every fall! Topping each slice with butter or chocolate hazelnut spread (my favorite) makes this bread even better.

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup sugar
• 1 15oz can pure pumpkin
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla

HOW TO MAKE THE BEST MOIST PUMPKIN BREAD

1. Preheat the oven to 350F.
2. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
3. In a large bowl, whisk together the sugar, pumpkin, vegetable oil, eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients and use a spatula to mix until well combined.
5. Pour the batter into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the middle of the loaf comes out with just a few crumbs.
6. Allow the loaf to cool completely before removing from the pan. Slice and top with chocolate hazelnut spread or butter!

If you love all things pumpkin spice, be sure to check out my Pumpkin Spice Rice Krispie Treats and Pumpkin Spice Cookies!

Pumpkin Bread

5 from 1 vote

Recipe by Abbey

Servings

1

loaf

Prep time

15

minutes

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• 1 15oz can pure pumpkin

• 1 cup vegetable oil

• 3 eggs

• 1 teaspoon vanilla

Directions

• Preheat the oven to 350F.
• In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
• In a large bowl, whisk together the sugar, pumpkin, vegetable oil, eggs, and vanilla.
• Add the dry ingredients to the wet ingredients and use a spatula to mix until well combined.
• Pour the batter into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the middle of the loaf comes out with just a few crumbs.
• Allow the loaf to cool completely before removing from the pan. Slice and top with chocolate hazelnut spread or butter!

Notes

• Store the bread in the refrigerator for up to a week or freeze for up to 2 months.