Ingredients:

  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ½ cup (113g) unsalted butter, melted and cooled slightly (can be browned for extra flavour)
  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (85g) chopped walnuts or pecans (optional)
  • ½ cup (85g) chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan, or line with parchment paper.
  2. Melt the butter. Brown it for extra depth. Cool slightly.
  3. In a large bowl, whisk together pumpkin puree, oil, melted butter, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Gently fold in nuts and/or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging).
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your Super Moist Pumpkin Bread.