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Moist Pumpkin Bread with Spiced Warmth Recipe

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3.9 from 36 reviews

This Moist Pumpkin Bread is a perfect fall treat that combines warm spices and tender texture in a single-bowl recipe. Made with brown sugar, yogurt, and neutral oil, this easy pumpkin bread yields a moist, flavorful loaf ideal for cozy mornings or afternoon snacks.

  • Total Time: 1 hour
  • Yield: 10 slices

Ingredients

Sugars & Eggs

  • ½ cup packed brown sugar (100g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs

Wet Ingredients

  • ½ cup neutral oil, such as avocado or canola (120ml)
  • ¾ cup canned pumpkin purée (180g)
  • ⅔ cup plain whole milk Greek yogurt (160g)
  • 1 teaspoon vanilla extract

Dry Ingredients & Spices

  • ¾ teaspoon kosher salt
  • 1½ teaspoons pumpkin pie spice
  • 1½ cups all-purpose flour (160g)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang on the sides to easily lift the bread out after baking.
  2. Make the Batter: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until the mixture becomes light and foamy, about 1 minute. Then add the neutral oil, pumpkin purée, Greek yogurt, vanilla extract, kosher salt, and pumpkin pie spice. Whisk everything until smooth and well combined.
  3. Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda over the wet ingredients. Using a spatula, gently stir until just combined. Be careful not to overmix; it’s fine if there are a few lumps remaining in the batter.
  4. Bake: Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Bake for 50 to 60 minutes, or until the loaf is puffed, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool: Allow the pumpkin bread to cool in the pan for 20 minutes. Then use the parchment paper overhang to lift the loaf out. Let it cool completely on a wire rack before slicing to maintain its moist texture.

Notes

  • For extra flavor, you can add ½ cup of chopped nuts or chocolate chips to the batter before baking.
  • Ensure not to overmix the batter as it can make the bread dense rather than tender.
  • Store leftover pumpkin bread wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
  • If you prefer a dairy-free version, substitute the yogurt with a plant-based yogurt alternative.
  • To make the loaf gluten-free, swap all-purpose flour with a gluten-free flour blend that includes xanthan gum.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/moist-pumpkin-bread-with-spiced-warmth-recipe/