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Moist Pumpkin Bread

Print Recipe
Prep Time 15 minutes
1 hour
Total Time 1 hour 20 minutes
Servings 12 slices

Equipment

  • Mixing bowls (one large, one medium)
  • Whisk or electric hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Parchment paper (optional for easier removal)
  • Cooling rack

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice or mix cinnamon, nutmeg, and cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil or melted butter for richer flavor
  • ¼ cup milk any kind
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease your loaf pan. Line with parchment paper if desired.
  • Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Combine wet ingredients. In a large bowl, whisk together pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
  • Add dry to wet. Gently fold the dry mixture into the wet mixture using a spatula until just combined. Do not overmix.
  • Pour and bake. Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Tips for Perfect Pumpkin Bread

  • Don’t overmix the batter—it makes the bread dense instead of fluffy.
  • Use pure pumpkin puree, not pumpkin pie filling (they’re not the same).
  • For extra moisture, replace ¼ cup of oil with unsweetened applesauce.
  • Let it cool completely before slicing to prevent crumbling.
  • For a deeper flavor, wrap the cooled loaf and let it rest overnight before serving.

Common Mistakes to Avoid

  • Overbaking: This can dry out your loaf. Check it around the 50-minute mark.
  • Wrong pumpkin: Using pumpkin pie filling instead of puree adds too much sugar and spices.
  • Skipping the cooling time: Cutting too soon can make it fall apart.
  • Overmixing: Leads to tough, gummy bread. Mix just until combined.

Variations and Substitutions

  • Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips to the batter.
  • Nutty Pumpkin Bread: Fold in ½ cup chopped pecans or walnuts.
  • Cream Cheese Swirl: Add a swirl of sweetened cream cheese mixture for a bakery-style touch.
  • Gluten-Free Version: Use a 1:1 gluten-free flour blend.
  • Healthier Swap: Replace half the sugar with maple syrup and use whole wheat flour for a denser, hearty texture.