Moist Pumpkin

First you will want to preheat your oven to 350 degrees. Then grease your two loaf pans with cooking spray or butter and flour. Be sure to get all the corners and creases so your bread doesn’t stick.

Next in a large bowl, sift the flour, salt, and baking soda together and set aside.

In another large bowl, combine the pumpkin, sugar, eggs, oil, and cinnamon with an electric mixer on medium-low speed until smooth.

You will then want to add the dry ingredient mixture little by little until a thick batter is formed. If you would like to add nuts, chocolate chips, etc. now is the time to add them and gently fold them in.

Then you will want to pour the pumpkin bread batter into the two loaf pans. You want to make sure that you divide it equally so that it cooks the same. Sometimes I will pull out my kitchen scale really quick just to make sure that it is pretty close!

Place the pumpkin bread in the oven and bake for 45-60 minutes. If you are worried about the pumpkin bread getting too dark, you can loosely cover it with foil. You will know it is done when the sides of the bread begin to pull away from the pan. When this happens, insert a toothpick into the center to see if it comes out clean (or with just a couple of crumbs) when it does, then your pumpkin bread is done.

Place your pumpkin bread on a wire rack to cool and then flip it to remove it from the pan. Give it a few gentle taps on the bottom to release it.