Moist Pumpkin Bread

🥄 Ingredients

• nonstick cook spray or butter, (for greasing loaf pan)
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cup pumpkin puree
• 2 large eggs
• ½ cup granulated sugar
• ½ cup dark brown sugar, (packed)
• ½ cup vegetable oil ((or melted coconut oil))
• 2 tablespoons roasted pepitas, (for topping)
• 2 tablespoons turbinado sugar, (for topping)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350ºF. Grease a large loaf pan (I used a 9.25 x 5.25 inch pan) generously with nonstick cooking spray or butter. Set aside.

2. 2

   In a medium bowl, add flour, cinnamon, baking soda, salt, nutmeg, and cloves. Whisk together and set aside.

3. 3

   In a large bowl, add pumpkin puree, eggs, granulated sugar, brown sugar and oil. Whisk together until fully combined.

4. 4

   Add the dry ingredients into the wet ingredients and stir until fully combined.

5. 5

   Pour the batter into the prepared loaf pan and smooth with a spatula. Top with roasted pepitas and turbinado sugar.

6. 6

   Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes. Using a butter knife, carefully loosen the edges of the bread from the pan. Turn over the pan and carefully remove the bread. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife and serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.