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Moist Pumpkin Bread

Moist Pumpkin Bread

  • Author: Brian
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (approximately 10-12 slices) 1x
  • Diet: Gluten Free

Description

This Moist Pumpkin Bread recipe offers a tender, juicy loaf infused with rich pumpkin flavor and a warm blend of cinnamon, nutmeg, and cloves. Perfect for cozy moments, this bread is easy to make using simple pantry ingredients and is versatile for any season.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon natural gelling agent
  • 1 teaspoon cinnamon (fresh ground)
  • 1/2 teaspoon nutmeg (fresh ground)
  • 1/4 teaspoon cloves (fresh ground)

Wet Ingredients

  • 1 1/2 cups pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup plant-based yogurt (plant-based)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Optional Variations

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dark chocolate chips or plant-based white chocolate chunks
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for vegan version
  • Additional 1/2 teaspoon cinnamon and pinch of ginger for spicier version

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking. Measure and have all ingredients ready to ensure a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, natural gelling agent, cinnamon, nutmeg, and cloves until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, vegetable oil, plant-based yogurt, apple cider vinegar, vegetarian Worcestershire sauce, and vanilla extract until smooth and homogeneous.
  4. Bring Wet and Dry Together: Slowly add the wet ingredients to the dry ingredients, stirring gently just until no flour streaks remain. Avoid overmixing to keep your bread tender and soft.
  5. Bake to Perfection: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake at 350°F (175°C) for about 55 to 65 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool Before Enjoying: Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and maintains optimal texture.

Notes

  • Measure flour correctly by spooning into your measuring cup and leveling off to avoid dry bread.
  • Do not overmix; mix just until combined to keep the bread fluffy and tender.
  • Use fresh spices for the best aroma and flavor.
  • Do not skip the plant-based yogurt as it adds moisture and richness.
  • Check doneness with a toothpick inserted near the center; if it comes out clean, the bread is ready.
  • Store wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
  • Thaw frozen slices at room temperature and warm gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pumpkin bread, moist pumpkin bread, pumpkin spice bread, gluten-free pumpkin bread, plant-based pumpkin bread, autumn bread

Find it online: https://puretastekitchen.com/moist-pumpkin-bread/