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Moist and Indulgent Pumpkin Bread

You’ll love this deliciously moist pumpkin bread made with flour, pumpkin puree, and warm aromatic spices. It’s like pumpkin pie for breakfast! Enjoy with milk, coffee, tea, or even plain.

Moist Bread in the fall

Pumpkin bread is an easy and quick bread recipe. It consists of wet ingredients like eggs and vanilla flavors and standard dry ingredients like flour, spices, and leavening agents. These ingredients are combined with pumpkin puree and then baked to perfection.

There’s nothing complicated about it; it is simple and tasty with just the right amount of sweetness.

No matter how many times you make it, your whole family will never get tired of this delicious treat. It’s the perfect snack for busy mornings or after-school treats on those chilly fall days.

Chunky slices of homemade pumpkin cake

Ingredients for Moist and Indulgent Pumpkin Bread

  • Pumpkin puree: There is no pumpkin bread without pumpkin puree. This puree adds pumpkin flavor and moisture to the bread. I used canned pumpkin puree, but you can also use homemade puree.
  • Flour: the all-purpose flour works fine. Ensure that you measure it accurately.
  • Baking soda and baking powder: these two leavening agents help the bread to bake and rise well.
  • Spices: Pumpkin recipes like pumpkin pie usually include additional spices to boost the flavor. I used ground cinnamon, nutmeg, ginger, and cloves for this bread recipe. You can also use store-bought pumpkin spice mix.
  • Salt: add salt to taste.
  • Eggs: help to bind all the ingredients.
  • Mild-flavored oil: Vegetable oil is good, or any other light-flavored oil. The oil adds more moisture to the bread and lightens up the crumb. You can use melted butter instead of oil; it works incredibly.
  • Granulated white sugar and Light brown sugar: Sweetness!!
  • Vanilla: adds an aromatic vanilla note to your bread.
  • Add-ins: depending on your preference, you can add chocolate chips, raisins, or soft nuts like pecans and walnuts.

How to make Pumpkin Bread

Below is a summary of how to make pumpkin bread. View the full recipe in the recipe card at the end of the article.

Step 1: Combine the dry ingredients
Step 2: mix the wet ingredients
Step 3: Pour wet into the dry ingredient
Step 4: Bake in loaf pans at 350 until done

This recipe makes 1 loaf, but you can easily double the ingredients if needed.

Sliced pumpkin bread served in a white plate

Tips for making Moist and Indulgent Pumpkin Bread

  • If you use homemade puree, ensure that you drain the excess moisture because it has more moisture that can make your bread soggy than the canned version.
  • Don’t overmix the batter. Overmixing can create tunnels in the bread instead of fine crumbs. Every slice you cut has holes in it.
  • You don’t need a mixer. Mix the batter with your hand, or use the paddle attachment on your mixer. Stop mixing once the flour is fully incorporated with the wet ingredients.
  • You can double or triple this recipe to make more loaves.
  • The baking time may vary. The time for baking depends on the type of oven and the kind of pan you use. You may need to shorten or extend the time. Therefore, it is very crucial to check for doneness.

How do you know pumpkin bread is done?

It is almost done when you start to smell the pumpkin bread’s aroma. To check for doneness, insert a toothpick into the middle of the loaf. If it comes out with a few moist crumbs, the bread is done. Alternatively, if the batter comes out underbaked, you may need to bake for an additional 5 – 10 minutes.

Ensure that you do the toothpick check. If you underbake the bread, the middle will be raw. If you overcook it, it will come out dry instead of moist.

How long does pumpkin bread last? / How to store pumpkin bread?

  • At room temperature – Pumpkin bread can last for 1 – 3 days. Due to its moist texture, it tends to deteriorate quickly.
  • In the refrigerator, it can last up to 1 week if you wrap it properly with plastic wrap.
  • FreezerCan you freeze pumpkin bread? Yes, you can freeze it. Let it cool at room temperature and wrap it in foil or plastic wrap. Next, keep it in the freezer for up to 3 months. Thaw it overnight in the refrigerator and warm it to room temperature before you serve it.

How to keep your pumpkin bread moist?

Ensure that you use enough oil in the recipe. In addition to this, don’t overbake the bread to prevent it from drying out. After baking, you can keep it moist and fresh by wrapping it in plastic wrap once it is cool. You can consider freezing it if you can’t eat it all in a few days.

Freshly baked pumpkin bread, sliced and served in a plate

Pumpkin Bread Troubleshooting

  • Why is my pumpkin bread not rising?

If your bread doesn’t rise, it might be that you used expired baking powder or baking soda, or you may have waited for too long to bake it after mixing the batter. Also, check to be sure you are baking at the right temperature.

  • Why does pumpkin bread crack on top?

Quick bread recipes are prone to cracking at the top. The crack happens because the top gets set before the bread is done rising. Cracking doesn’t mean that your bread didn’t come out well. In fact, those cracks are the best places to insert your toothpick for doneness.

  • Why is my Pumpkin Bread Dense?

Pumpkin bread can become dense if there are not enough wet ingredients in the recipe. It can also happen when you overcook the bread, causing it to become dry. You can’t go back once you’re done cooking. You will achieve better results by reducing the total cooking time by 5-10 minutes.

How to serve Pumpkin Bread

Serve warm slices of pumpkin bread with cinnamon butter, apple butter, pumpkin butter, and peanut butter. You can also serve it with heavy cream or ice cream. Yummy!

More Bread Recipes:

Sliced pumpkin bread

Moist and Indulgent Pumpkin Bread

Are you looking for a moist quick bread recipe for the holidays? You’ll love this deliciously moist pumpkin bread made with flour, pumpkin puree, and warm aromatic spices. Enjoy with milk, coffee, tea, or even plain!
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup any mild-flavored oil or melted butter
  • 1 cup granulated white sugar
  • ½ cup light brown sugar packed
  • 2 teaspoons vanilla
  • cups pumpkin puree

Instructions

  • Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and spray with cooking oil. Set aside.
  • Add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large mixing bowl. Whisk well.
  • In another medium bowl, whisk the oil, white sugar, brown sugar, eggs, and vanilla. Whisk in the pumpkin.
  • Gently pour the wet ingredients into the dry ingredients ((add the add-ons if using) and use a spatula or a wooden spoon to fold the dry ingredients into the wet until everything is well blended.
  • Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
  • Leave to cool before slicing through.

Notes

  • If you use homemade puree, ensure that you drain the excess moisture because it has more moisture that can make your bread soggy than the canned version.
  • Don’t overmix the batter. Overmixing can create tunnels in the bread instead of fine crumbs. Every slice you cut has holes in it.
  • You don’t need a mixer. Mix the batter with your hand, or use the paddle attachment on your mixer. Stop mixing once the flour is fully incorporated with the wet ingredients.
  • You can double or triple this recipe to make more loaves.
  • Baking time may vary. The time for baking depends on the type of oven and the kind of pan you use. You may need to shorten or extend the time. Therefore, it is very crucial to check for doneness.

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