Pumpkin Bread Recipe

I perfected a failproof pumpkin loaf with a short ingredient list that stays moist, keeps well, and can be made ahead, which I call Best Moist Pumpkin Bread.

I never thought a loaf could surprise me so much. This pumpkin bread has a soft moist crumb and real pumpkin flavor that sneaks up on you, I kept going back for another slice even though I said I wouldnt.

I use pumpkin puree and a hit of pumpkin pie spice so it tastes familiar but somehow new, like a tiny twist on an old favorite. It’s failproof and keeps well so you can bake ahead for guests and not panic the morning of.

People call it the Best Moist Pumpkin Bread and once you try it you’ll get why, trust me.

Ingredients

• Adds moisture, fiber and vitamin A, gives earthy sweetness and dense crumb.
• Provides structure and carbs, makes it cakey not too heavy, not much protein.
• Sugar makes it sweet, brown brings caramel notes and extra moistness.
• Binders that adds protein and richness, help rise and make tender crumb.
• Adds fat for moistness, keeps bread soft longer, no butter flavor.
• Warm spice mix gives fall flavor, little calories but big aroma and depth.
• Optional crunch or sweet pockets, nuts add healthy fats, choc adds indulgence.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 large eggs
• 1 15 ounce can pumpkin puree about 1 3/4 cups (425 g)
• 1/2 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• Optional 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips

How to Make this

1. Preheat oven to 350 F (175 C) and grease a 9×5 inch loaf pan or line it with parchment, this helps the bread come out cleanly.

2. In a medium bowl whisk together 2 cups (250 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice; make sure there are no lumps.

3. In a large bowl beat 1 cup (200 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar with 2 large eggs until well combined, then stir in the 15 ounce can pumpkin puree (about 1 3/4 cups / 425 g), 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla extract until smooth.

4. Pour the dry ingredients into the wet and fold together with a spatula until just combined, its ok if the batter has a few streaks, dont overmix or the bread will get tough.

5. Fold in the optional 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips if using, evenly but gently.

6. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a couple times to remove big air bubbles.

7. Bake 50 to 60 minutes until a toothpick or skewer inserted in the center comes out with a few moist crumbs but not wet batter; if the top is browning too fast tent loosely with foil after about 30 minutes.

8. Let the loaf cool in the pan for 10 to 15 minutes, then run a knife around the edge and transfer to a wire rack to cool completely before slicing so it sets up right.

9. Store cooled bread wrapped at room temperature for up to 3 days, refrigerate up to a week, or freeze slices up to 3 months; you can also make the batter a day ahead and keep it covered in the fridge, bake next day, it still turns out great.

Equipment Needed

1. 9×5 inch loaf pan, greased or lined with parchment paper so the bread comes out clean
2. Medium and large mixing bowls, one for dry and one for wet ingredients (you’ll need both)
3. Measuring cups and spoons (cup measures, teaspoon, and a kitchen scale if you have one)
4. Whisk (for the dry ingredients) and a hand mixer or sturdy whisk for beating the eggs and sugars if you prefer
5. Rubber or silicone spatula for folding the batter and scraping the bowls
6. Wooden spoon or sturdy spoon for initial mixing if you don’t use a mixer
7. Toothpick or skewer to test doneness
8. Wire cooling rack and a sharp knife to loosen and slice after cooling
9. Oven mitts and a sheet of aluminum foil for tenting if the top browns too fast

FAQ

Pumpkin Bread Recipe Substitutions and Variations

• All purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser loaf, or use a cup-for-cup gluten free baking blend (make sure it has xanthan gum) if you need it gluten free, batter may be a bit stickier.
• Granulated sugar: use coconut sugar 1:1 for a caramel note and almost the same sweetness, or try 3/4 cup maple syrup in place of 1 cup sugar but cut other liquids by ~3 tablespoons and lower oven by 25°F, loaf will brown more.
• Eggs: replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for binding, or 1/4 cup unsweetened applesauce per egg for moisture, expect a slightly denser crumb.
• Vegetable oil: swap equal parts melted butter for richer flavor, or use equal parts unsweetened applesauce to cut fat (keeps it moist but makes bread a little heavier).

Pro Tips

1) Weigh your dry ingredients if you can, its the easiest way to avoid a dry loaf. If you dont have a scale, spoon the flour into the cup and level it off with a knife instead of scooping hard.

2) Fold the batter, dont beat it. Stop when you still see a few streaks, overmixing makes the bread tough because you develop gluten.

3) Bake on the middle rack and keep an eye on the top, tent loosely with foil if it’s getting too dark halfway through. Check doneness with a skewer, and let the loaf cool completely on a rack before slicing so it sets up right.

4) Little add-on hacks: toast nuts for way more flavor, freeze chocolate chips so they dont sink, or stir in a couple tablespoons of yogurt or sour cream for extra moistness. A sprinkle of coarse sugar or a quick streusel on top gives great texture.