Super Moist Pumpkin Bread Recipe

Introduction

This super moist pumpkin bread is a perfect treat for fall or any time you crave a comforting, spiced loaf. Made with simple ingredients and a touch of pumpkin pie spice, it’s rich, flavorful, and easy to bake.

Ingredients

• 1 can (15 oz) pure pumpkin purée
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, mix together the pumpkin purée, granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking thoroughly after each.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly mixed.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in the chopped nuts if using.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra moistness, you can substitute half the vegetable oil with applesauce.
• Add 1/2 cup of chocolate chips for a sweeter twist.
• Use pumpkin pie spice mix or make your own with cinnamon, nutmeg, and ginger to adjust the flavor.
• Omitting nuts keeps the bread nut-free and kid-friendly.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices briefly in the microwave or toaster oven before serving for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can use cooked and mashed fresh pumpkin as a substitute. Make sure it’s well cooked and strained to remove excess moisture for the best texture.

How can I tell when the pumpkin bread is done?

The best way is to insert a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the bread is fully baked. If it’s wet or with batter, bake for a few more minutes and test again.

Super Moist Pumpkin Bread Recipe

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★★★★★

4.8 from 597 reviews

This Super Moist Pumpkin Bread is a delightful fall treat, featuring rich pumpkin puree and warm spices. Perfect for breakfast, snacks, or dessert, it offers a tender crumb and wonderful aroma with optional nuts for added texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 70-80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 can (15 oz) pure pumpkin purée
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 4 large eggs

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

Optional

• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). As the oven warms up, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix wet ingredients: In a large mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Crack in the eggs one at a time, whisking well after each addition until the mixture is smooth and well blended.
3. Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
4. Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or spoon just until combined. Avoid overmixing to keep the bread tender. If using nuts, fold them in at this stage evenly throughout the batter.
5. Pour into the pan: Transfer the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
6. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool and slice: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Be gentle when mixing wet and dry ingredients to avoid a dense bread.
• Adjust baking time slightly if using a different size loaf pan.
• Use fresh pumpkin pie spice or make your own blend for best flavor.
• Walnuts or pecans are optional but add a nice crunch.
• Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin bread, moist pumpkin bread, fall recipes, quick bread, pumpkin dessert, holiday baking