Moist Pumpkin Bread Recipe

Envision this: a warm, golden loaf of moist pumpkin bread fresh out of the oven, its sweet, spiced aroma filling your kitchen.

There’s something about this simple, cozy dessert that feels like a comforting hug on a chilly day.

It’s easy to prepare, yet the way the rich pumpkin and spices meld together as it bakes creates something truly special.

Ready to indulge in this delightful treat? Let’s bring this dish to life!

Kitchen Tools Required

• 1 loaf pan
• 1 mixing bowl
• 1 whisk
• 1 measuring cup set
• 1 measuring spoon set
• 1 spatula
• 1 cooling rack

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Moist Pumpkin Bread, follow this timeline:

1. Reading & Preparation (5 minutes):
   • Read through the recipe to familiarize yourself with the process and ingredients.
   • Gather all equipment and ingredients needed.
2. Prep Time (15 minutes):
   • Preheat your oven to 350°F (175°C).
   • Grease and flour the loaf pan.
   • In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.
   • In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Mixing & Pouring (5 minutes):
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Pour the batter into the prepared loaf pan.
4. Bake Time (60 minutes):
   • Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
   • Use this time to clean up the kitchen and put away any unused ingredients.
5. Resting Time (10 minutes):
   • Remove the bread from the oven and let it cool in the pan for 10 minutes.
6. Cooling Time (Optional – 30 minutes):
   • Transfer the bread to a cooling rack to cool completely before slicing (approximately 30 minutes).

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Preheat your oven to 350°F (175°C).

Grease and flour the loaf pan.

In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.

In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared loaf pan.

Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the bread cool in the pan for 10 minutes.

Transfer the bread to a cooling rack to cool completely before slicing.

Serving Tips

• Whipped Cream: A dollop of whipped cream adds a light and creamy contrast to the dense and spiced pumpkin bread.
• Vanilla Ice Cream: Serve a slice warm with a scoop of vanilla ice cream for a classic dessert pairing.
• Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on top for a rich and tangy flavor boost.
• Fresh Berries: Accompany with fresh berries for a burst of color and a revitalizing tartness.
• Honey or Maple Syrup Drizzle: Lightly drizzle with honey or maple syrup for added sweetness and a sticky glaze.

Storage

To keep the pumpkin bread moist, store it in an airtight container at room temperature for up to three days.

For longer storage, wrap tightly and refrigerate or freeze.

Freezing

To freeze pumpkin bread, wrap it tightly in plastic wrap.

Then, wrap it in aluminum foil.

Store in a freezer-safe bag for up to three months.

Thaw at room temperature before serving.

Reheating

To reheat pumpkin bread, wrap slices in foil and warm in a preheated oven at 300°F for 10 minutes.

Alternatively, microwave individual slices for 15-20 seconds each.

Final Thoughts

Thank you for using this Moist Pumpkin Bread recipe.

It’s a delightful treat that’s perfect for any time of the year.

The combination of warm spices and pumpkin creates a comforting aroma and flavor.

Remember, baking is both a science and an art.

Feel free to experiment with add-ins like chocolate chips or nuts for a personal touch.

Enjoy your homemade pumpkin bread with a hot cup of coffee or tea.

Happy baking!

Frequently Asked Questions

Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?

You can substitute fresh pumpkin for canned puree by roasting, pureeing, and straining the fresh pumpkin. Guarantee it’s thick and smooth. Use the same quantity. Fresh pumpkin may add a slightly different flavor and moisture content.

What Is the Best Way to Ensure the Bread Is Moist?

To guarantee your bread stays moist, use room temperature ingredients and don’t overmix the batter. Store the cooled bread in an airtight container. For extra moisture, consider incorporating a dollop of Greek yogurt into the batter.

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

You can use whole wheat flour instead, but it may alter the texture and moisture. To maintain moistness, try using half whole wheat and half all-purpose flour. You might also need to add more liquid ingredients.

Is There a Gluten-Free Version of This Recipe?

You can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Confirm it contains xanthan gum for binding. Mix gently, keeping the batter smooth, and bake as directed.

How Can I Make the Bread Vegan-Friendly?

Replace eggs with flaxseed meal mixed with water, and use applesauce instead of oil. Opt for granulated sugar alternatives like coconut sugar. Confirm all ingredients are plant-based, including checking for vegan-friendly canned pumpkin puree brands.

Moist Pumpkin Bread

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 1 Loaf pan
• 1 Mixing bowl
• 1 Whisk
• 1 measuring cup set
• 1 measuring spoon set
• 1 Spatula
• 1 Cooling rack

Ingredients

  

1x2x3x

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

 

• Preheat your oven to 350°F (175°C).
• Grease and flour the loaf pan.
• In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.
• In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan.
• Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the bread cool in the pan for 10 minutes.
• Transfer the bread to a cooling rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients to ensure even mixing. If you prefer a sweeter bread, consider adding a handful of chocolate chips or chopped nuts to the batter. To keep the bread moist, store it in an airtight container at room temperature for up to three days.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.