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Perfectly Moist Pumpkin Bread Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 to 60 minutes
  • Total Time: 1 hour to 1 hour 15 minutes
  • Yield: 2 standard loaves (about 12 slices each) or 4-5 mini loaves
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Perfectly Moist Pumpkin Bread recipe delivers a tender, flavorful loaf packed with warm spices and rich pumpkin purée. Made with simple pantry ingredients and baked to golden perfection, it’s ideal for cozy fall mornings or as a comforting snack any time of year. The bread is wonderfully moist thanks to the oil and pumpkin, with a balanced sweetness and aromatic cinnamon and nutmeg notes.

Ingredients

Wet Ingredients

  • 2 cups (400 g) sugar
  • 1 cup (215 g) grapeseed oil, neutral oil, avocado oil, or olive oil
  • 4 eggs
  • 15 to 16 ounces (454 g) canned pumpkin (not pie filling)
  • 3/4 cup (177 g) water

Dry Ingredients

  • 3 cups (384 g) all-purpose flour
  • 2 teaspoons (11 to 12 g) baking soda
  • 1 to 1.5 teaspoons (5 to 7 g) fine sea salt or kosher salt (7 g recommended)
  • 2 teaspoons (7 g) ground cinnamon
  • 1/2 teaspoon ground nutmeg (or less) or a few dashes freshly grated nutmeg
  • 1/2 teaspoon ground cloves (optional)
  • 1/2 teaspoon ground allspice (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (177ºC). Grease two standard 8.5 x 4.5-inch loaf pans or four to five mini loaf pans with butter or non-stick spray. Make sure not to fill the pans more than two-thirds full to allow for rising during baking.
  2. Mix Wet Ingredients: In a mixing bowl or using a stand mixer or hand mixer, beat together the sugar and oil until well blended. Add eggs one at a time, mixing thoroughly after each addition. Then mix in the pumpkin purée and water until the mixture is smooth and combined.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and if using, cloves and allspice. Add these dry ingredients to the wet mixture and whisk just until incorporated to avoid overmixing the batter.
  4. Fill Pans and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 1 hour for standard loaf pans. Begin checking for doneness after 45 minutes. The bread is done when the center springs back when touched. For mini loaf pans, baking time will be under 45 minutes; start checking at 30 minutes.
  5. Cool and Serve: Allow the baked loaves to cool in the pans for 15-20 minutes before transferring them to a cooling rack to cool completely. Slice and serve once fully cooled for best texture.

Notes

  • Use canned pumpkin purée, not pumpkin pie filling, for best flavor and texture.
  • Do not overfill loaf pans; leave room for the bread to rise.
  • Optional spices like cloves and allspice can be omitted as per preference.
  • Checking doneness early helps prevent overbaking and keeps the bread moist.
  • Store pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://suerecipe.com/perfectly-moist-pumpkin-bread-recipe/