A super moist, spice-packed pumpkin bread with brown sugar for rich caramel notes — easy, newbie-friendly, bakes to perfection every time.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

1 ½ cups pumpkin puree

½ cup vegetable oil (or melted coconut oil)

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs

1 tsp vanilla extract

½ cup water (or milk for extra richness)

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1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. Whisk dry ingredients (flour, soda, powder, salt, spices) in a bowl.

3. In another bowl, mix pumpkin, oil, sugars, eggs, vanilla, and water until smooth.

4. Combine wet and dry ingredients gently—do not overmix.

5. Pour batter into pan, smooth the top.

6. Bake 60–70 minutes, or until a toothpick comes out clean.

7. Cool in pan 10 minutes, then transfer to rack before slicing.

You can substitute water with milk for extra richness.

Avoid over-mixing to keep the bread tender.

Add chocolate chips or nuts if desired.

Wrap cool loaf in plastic or foil to retain moisture.