This My Moist Pumpkin Bread is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Should I use canned pumpkin or fresh?
Canned pure pumpkin puree gives the most consistent results. Do not use pumpkin pie filling (which has added sugar and spices). Fresh pumpkin must be roasted and pureed first.
2. What makes pumpkin bread extra moist?
Oil instead of butter, plenty of pumpkin puree, sour cream or yogurt, and not overbaking. The natural moisture in pumpkin keeps this bread soft for days.
3. What spices go in pumpkin bread?
Cinnamon, nutmeg, ginger, allspice, and cloves — the classic pumpkin spice blend. Use fresh-ground nutmeg for the best flavor. About 2 teaspoons cinnamon leads the blend.
4. What temperature and time for pumpkin bread?
350 degrees for 55-65 minutes in a standard 9x5 loaf pan. Start checking at 55 minutes with a toothpick — it should have moist crumbs, not wet batter.
5. Can I add chocolate chips or nuts?
Yes — chocolate chips, pecans, walnuts, or dried cranberries are all excellent additions. Fold in ¾ cup at the end. The chocolate and pumpkin combination is especially popular.
6. Why did my pumpkin bread crack on top?
Cracking is actually normal and desirable for quick breads. It happens when the outside sets before the inside finishes rising. A dramatic crack is a sign of good oven spring.
7. Can I make pumpkin bread into muffins?
Yes — pour the batter into lined muffin tins and reduce baking time to 20-25 minutes at 350 degrees. Muffins are perfect for grab-and-go breakfasts and portion control.
8. How do I store pumpkin bread?
Wrap tightly in plastic wrap at room temperature for 3-4 days or refrigerate for up to a week. The pumpkin moisture keeps it fresh longer than most quick breads.
9. Can I add a cream cheese swirl?
Yes — mix softened cream cheese with sugar and an egg, dollop on top of the batter, and swirl with a knife. The tangy cream cheese creates a beautiful marbled effect.
10. Can I freeze pumpkin bread?
Yes — wrap cooled loaves tightly in plastic then foil. Freeze for up to 3 months. Thaw at room temperature. Pumpkin bread freezes and thaws beautifully with no loss of moisture.
Watch How to Make This
My Moist Pumpkin Bread
Ingredients
Method
- Preheat oven to 350˚F. Butter and lightly dust with flour, two bread/loaf pans.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 ½ cups sugar, 1 teaspoon baking soda, 2 teaspoon baking powder, and 2 teaspoon cinnamon.
- In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
- Enjoy my moist pumpkin bread!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
Never Miss a Recipe!
Subscribe to get new recipes delivered straight to your inbox.
