Moist Pumpkin Bread Recipe for a Perfect Fall Loaf

Moist Pumpkin Bread Recipe

This is the pumpkin bread I bake from the first cool morning in September all the way through Thanksgiving. It is a reader favorite on Sugar and Charm, and once you pull one loaf out of the oven, you will understand why.

The crumb is soft and tender, the kind that stays moist for days, and the warm spices make your whole kitchen smell like fall.

The magic comes from using both oil and butter. Oil keeps the crumb soft long after baking, while butter brings the flavor that makes each slice taste rich and homemade.

Add pumpkin puree and a blend of cinnamon, nutmeg, and ginger, and you get a loaf that works just as well for a lazy Sunday breakfast as it does on a holiday table.

A reader left a review calling it the best pumpkin bread they have ever made, and they mentioned the moistness and flavor in the same breath. That matches my experience exactly. I have baked this loaf for neighbors, for teachers, and for a group of relatives who insist they do not like pumpkin. Nobody leaves a slice behind.

Here is the quick overview before we get into the details:

• Prep time: 8 minutes
• Bake time: about 1 hour
• Oven temperature: 350°F
• Servings: 8 slices
• Pan: 10 x 5 inch loaf pan

Here’s What You Need to Know

Before you turn on the oven, here are the things that matter most. Get these right and the loaf takes care of itself.

• Keep both the oil and the butter. Oil keeps the crumb soft for days, and butter adds flavor. Using only one of them changes the bread, so measure both.
• Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, and it will throw off the balance of the loaf. Libby’s is a dependable choice.
• You will not need the whole can. The recipe calls for 1 1/2 cups, which is just under a full 15 ounce can. Save the rest for a smoothie or stir it into your morning oatmeal.
• Pan size matters. A 10 x 5 inch ceramic loaf pan is the one I reach for. A 9 x 5 inch pan holds the same batter deeper, so it needs more time in the oven.
• Trust the toothpick, not the clock. The bread is done when a toothpick inserted in the center comes out clean, or when the center reads about 200°F on an instant read thermometer.

This loaf is meant for sharing, and it slices into 8 generous pieces. That makes it an easy bake for a weekend breakfast, a lunchbox surprise, or a plate set out on the counter when friends drop by.

Every oven runs a little hot or a little cool, and every pan bakes a little differently. Set the timer, then let the toothpick make the final call.

Pumpkin Bread Ingredients

Nothing here is hard to find. Most of it is already in your pantry, and the only item worth a second look is the pumpkin.

A few notes on the lineup. The pumpkin should be pure pumpkin puree, and Libby’s is the brand I keep in the pantry because the texture is consistently smooth.

The spice trio of cinnamon, nutmeg, and ginger is what gives the loaf its classic fall aroma, and if you happen to have pumpkin pie spice on hand, 3 1/2 teaspoons of it can stand in for all three.

Both fats earn their place. Oil is what keeps the crumb soft, and butter is what makes it taste good. The eggs help the bread rise and keep the crumb tender, and the vanilla rounds out all those warm spices.

One loaf serves 8. Each serving comes in around 485 calories, 60 grams of carbohydrates, 4 grams of protein, and 27 grams of fat, with 19 grams of saturated fat, 2 grams of fiber, 39 grams of sugar, 548 milligrams of sodium, and 71 milligrams of cholesterol.

How to Make Pumpkin Bread

This is a two bowl recipe with a short hands on time. The oven does most of the work.

1. Prepare the pan. Preheat the oven to 350°F. Butter a 10 x 5 inch loaf pan and line it with parchment paper, letting the paper hang over the long sides so you can lift the loaf out later.
2. Mix the dry ingredients. In a bowl, whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, and 1 teaspoon salt. Set it aside.
3. Mix the pumpkin, sugar, and eggs. In a mixing bowl fitted with the paddle attachment, beat 1 1/2 cups pumpkin puree, 1 1/2 cups granulated sugar, and 2 eggs until combined.
4. Add the oil, butter, and vanilla. Turn the mixer to low and slowly pour in 1/2 cup vegetable oil, 1/2 cup melted butter, and 2 teaspoons vanilla extract. Mix for 1 to 2 minutes, until smooth and combined.
5. Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
6. Bake. Pour the batter into the prepared pan and bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick inserted in the center comes out clean. For an extra check, the center should be around 200°F. If the top is browning too quickly, tent it loosely with foil.
7. Cool. Let the pumpkin bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.

That fifth step is the one people rush, so let me slow it down. Once the flour goes in, you are folding, not stirring. A spatula, a few turns, and stop while you can still see a streak or two of dry flour. Overmixing develops gluten, and gluten is what turns a tender loaf into something dense and chewy.

Then there is the wait. Slicing a warm loaf feels great for about ten seconds, and then you get gummy, torn slices. Let it cool completely on the rack. Your patience is rewarded with clean, even slices and a crumb that holds together.

If you are baking in a 9 x 5 inch pan, plan on extra oven time. Start checking at the same point, then keep going in small increments until the toothpick comes out clean.

My Best Pumpkin Bread Tips

After enough loaves, a few habits become second nature. These are the ones that make the biggest difference.

• Choose a 10 x 5 x 3 inch ceramic loaf pan. Ceramic bakes evenly and gives the crust a lovely golden color. I have had good results with Emile Henry, though any heavy pan in that size works well.
• Use the toothpick test, not the timer. If wet batter clings to the toothpick, keep baking and check again every 5 minutes. Pulling the loaf out early is the number one reason for a gummy middle.
• Stir in something extra if you like. Chocolate chips, toasted pecans, and dried cranberries all work beautifully. Fold them in gently at the very end so you do not overwork the batter.
• Make mini loaves instead. Divide the batter between 3 or 4 mini loaf pans and bake for about 35 to 45 minutes, depending on your pans. Test them with a toothpick just like the full size loaf.
• Double it for a crowd. The recipe doubles cleanly, so you can bake two full loaves at once and keep one for later. Just give each pan its own space in the oven.

One last thing. If you tent with foil, tent it loosely. The goal is to shade the top, not to seal the loaf in, because the bread still needs to breathe and finish baking through the middle. A little air around the edges goes a long way.

Storing and Freezing

Pumpkin bread keeps well, which is one reason it is such a good make ahead bake.

Wrap the cooled loaf tightly in plastic wrap and it stays fresh for up to 5 days at room temperature, or up to a week in the refrigerator. If you live in a humid climate, the fridge is the safer bet.

To freeze, wrap the loaf in foil, slide it into a freezer bag, and freeze it for up to 3 months. Thaw it overnight on the counter and it tastes like you baked it that morning.

For single servings, wrap individual slices in plastic wrap and pull one out whenever the craving hits. A quick 15 seconds in the microwave brings back that fresh from the oven warmth.

This bread also makes a lovely gift. Bake it in a disposable loaf pan, wrap it in parchment, tie it with twine, and hand it over with the recipe attached.

I hope this pumpkin bread becomes a fall favorite in your home too.

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Moist Pumpkin Bread Recipe

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Moist Pumpkin Bread Recipe This is the pumpkin bread I bake from the first cool morning in September all the way through Thanksgiving. It is a reader favorite on Sugar and Charm, and once you pull one loaf out of the oven, you will understand why.

• Total Time: 83 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Ingredients
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 tsp salt
1 1/2 cups canned pumpkin, pure pumpkin purée
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup melted butter
2 eggs

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Instructions

Instructions
1-Prepare the pan: Prepare the pan. Preheat the oven to 350°F. Butter a 10 x 5-inch loaf pan and line it with parchment paper.
2-Mix the dry ingredients: Mix the dry ingredients. In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, and 1 teaspoon salt. Set aside.
3-Mix the pumpkin, sugar, and eggs: Mix the pumpkin, sugar, and eggs. In a mixing bowl fitted with the paddle attachment, beat 1½ cups pumpkin purée, 1½ cups granulated sugar, and 2 eggs until combined.
4-Add the oil, butter, and vanilla: Add the oil, butter, and vanilla. Turn the mixer to low and slowly pour in ½ cup vegetable oil, ½ cup melted butter, and 2 teaspoons vanilla extract. Mix for 1 to 2 minutes, until smooth and combined.
5-Combine the wet and dry ingredients: Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Don’t overmix.
6-Bake: Bake. Pour the batter into the prepared pan and bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F. If the top is browning too quickly, tent it loosely with foil.
7-Cool: Cool. Let the pumpkin bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.

Last Step:

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• Prep Time: 8 min
• Cook Time: 60 min
• Method: bake

Nutrition

• Serving Size: Slices
• Calories: 485
• Sugar: 39g
• Sodium: 548mg
• Fat: 27g
• Saturated Fat: 19g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 71mg