Moist pumpkin bread loaf

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 1 ½ teaspoons ground cinnamon

03 - ½ teaspoon ground nutmeg

04 - ¼ teaspoon ground cloves

05 - ¼ teaspoon ground ginger

06 - 1 teaspoon baking soda

07 - ½ teaspoon baking powder

08 - ½ teaspoon salt

→ Wet Ingredients

09 - 1 ½ cups pumpkin purée (not pumpkin pie filling)

10 - ¾ cup granulated sugar

11 - ½ cup packed brown sugar

12 - 2 large eggs

13 - ½ cup vegetable oil or melted unsalted butter

14 - ¼ cup milk

15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - ½ cup chopped walnuts or pecans

17 - ½ cup chocolate chips

# Method:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

02 - Whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt in a large bowl.

03 - In a separate bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until well blended.

04 - Add wet ingredients to dry and gently fold until just combined, avoiding overmixing.

05 - If desired, fold in walnuts, pecans, or chocolate chips.

06 - Pour batter into prepared pan and smooth the surface. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

07 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -

It's forgiving enough for beginners but tastes like you actually know what you're doing.
The spice balance is just right—warm without being overwhelming, which is harder to nail than it sounds.
One loaf feeds you for days and actually tastes better the next morning.

02 -

Don't use pumpkin pie filling—it's already sweetened and spiced, and it will throw off every measurement in this recipe.
If your toothpick comes out with batter clinging to it, give it another 5 minutes and check again; that's better than underbaking.

03 -