Moist Pumpkin Bread

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Imagine a slice of warm, moist pumpkin bread, packed with the comforting spices of cinnamon and nutmeg, and adorned with a gentle crunch of walnuts.

With simple steps and everyday ingredients, this pumpkin bread recipe is a winner for bakers of all levels, beginner and expert alike.

But it's more than just being easy to make; it's about enjoying all the flavors of autumn. The spices and the rich, delicious pumpkin will make your kitchen smell just like the fall season!

• Ease to Make: With readily available ingredients and a few simple steps, even beginner bakers can confidently create a moist pumpkin bread to impress family and friends.
• Delightful Fall Flavors: This pumpkin loaf contains some of the best fall flavors! The blend of cinnamon, nutmeg, and rich pumpkin puree creates the most warm and comforting treat for the autumn months.
• Versatile for Any Occasion: Whether you're planning a casual family gathering or a festive holiday brunch, this recipe is the perfect treat to bring and serve as a snack or dessert. You could even make it for a thoughtful gift during the fall season!

For this pumpkin loaf recipe you'll need:

• granulated sugar
• pumpkin puree
• vegetable oil
• egg whites
• milk
• all purpose flour
• baking powder, baking soda
• salt, cinnamon, nutmeg
• walnuts

Sugar: We don't recommend substituting white sugar.

Oil: You can substitute extra virgin olive oil for vegetable oil. I haven't tried this recipe with melted butter but I think it would work.

Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!

Milk: You can substitute milk with half and half, low fat milk or non dairy milk.

All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Substitutions for All-Purpose Flour.

Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.

Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.

Walnuts: You can skip the walnuts or add chopped pecans.

1. In a large mixing bowl combine sugar, pumpkin, oil, egg whites, and milk. Mix until combined. Mix in dry ingredients until combined.
2. Stir in chopped walnuts and pour into a greased, floured 9x5x3 loaf pan.
3. Bake at 350° for about 1 hour or until a toothpick inserted in the center comes out clean.

Storing: You can store this pumpkin bread recipe for 3-4 days in an airtight container at room temperature.

Freezing: You can freeze this pumpkin bread recipe for up to 3 months. Wrap in plastic wrap and then wrap in foil. Thaw completely before enjoying.

If your bread is soggy on the bottom, it could be from too much moisture in your dough or cooling too long in the pan. Try cooling on a wire baking rack instead of in the pan.

Pumpkin bread may fall apart if undercooked; make sure it's fully baked and has cooled some before slicing.

Overmixing the batter can make pumpkin bread tough, so gently mix until just combined for a tender texture.

• Pumpkin Bundt Cake
• Easy Pumpkin Bars
• Instant Pot Pumpkin Cheesecake
• Soft Pumpkin Cookies