Moist Pumpkin Bread

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Prep the pan

   Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.

2. 2

   Step 2: Mix the dry ingredients

   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves.

3. 3

   Step 3: Mix the wet ingredients

   In a large bowl, whisk the pumpkin, oil, eggs, granulated sugar, brown sugar, water and vanilla until smooth.

4. 4

   Step 4: Combine

   Add the dry ingredients to the wet and fold with a spatula just until no dry flour remains. Do not overmix.

5. 5

   Step 5: Bake

   Scrape the batter into the pan and sprinkle the top with 1 tablespoon of sugar. Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   Tip: If the top browns too quickly before the center is done, lay a sheet of foil loosely over the pan for the last 15 minutes.

6. 6

   Step 6: Cool

   Cool in the pan 10 minutes, then lift out using the parchment and cool completely on a rack, about 1 hour, before slicing.