Pumpkin Bread Recipe

I’m sharing my failproof pumpkin loaf made with a short list of ingredients that yields a soft, moist crumb and wonderful pumpkin flavor, my take on the Best Moist Pumpkin Bread.

I didn’t expect simple pumpkin bread to become my go-to, but once I tried it I got hooked. I use pumpkin puree and a good hit of ground cinnamon to get that real pumpkin flavor, and the crumb stays soft without any fuss.

It’s easy, keeps well, and you can make it ahead when you need something sweet for the week, or when company shows up unexpectedly. People who try it call it the Best Moist Pumpkin Bread, which is flattering and also weird, because it’s really just a failproof thing with a short list of ingredients.

Try it, you might be surprised.

Ingredients

• Pumpkin puree gives fiber, vitamin A and moist texture, slightly sweet not watery.
• Flour adds structure and carbs, creates crumb, can make loaf dense if overmixed.
• Sugars sweeten, brown sugar adds caramel depth, increase moistness and browning.
• Eggs bind ingredients, give protein and tenderness, help loaf rise, it’s handy.
• Warm spices add aroma and complexity, tiny amounts go a long way.
• Oil keeps bread extra moist, butter adds flavor and richer mouthfeel, choose preference.
• Walnuts add crunch and healthy fats, chocolate chips add sweetness and melty pockets.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar (i usually use dark)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup (240 g) pumpkin puree, not pumpkin pie filling
• 1/2 cup vegetable oil or melted butter
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or chocolate chips optional

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line a 9×5 inch loaf pan with parchment leaving an overhang for easy lift out.

2. In a medium bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/2 teaspoon salt.

3. In a large bowl beat 2 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until blended, then stir in 1 cup (240 g) pumpkin puree (not pumpkin pie filling), 1/2 cup vegetable oil or melted butter, 1/4 cup milk and 1 teaspoon vanilla extract until smooth.

4. Pour dry ingredients into wet and fold gently with a spatula until just combined, a few small lumps are fine, do not overmix or bread will be dense.

5. Fold in 1/2 cup chopped walnuts or chocolate chips if using, scrape batter into prepared pan and smooth top, give the pan a couple gentle taps on the counter to release big air bubbles.

6. Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, rotate pan halfway through if your oven has hot spots.

7. Let the loaf cool in the pan 10 to 15 minutes, then use the parchment to lift it out to a wire rack to cool completely before slicing, slicing warm will make it fall apart.

8. Store at room temperature wrapped airtight up to 3 days, refrigerate up to a week or freeze slices up to 3 months; to serve, warm a slice briefly in a toaster oven or microwave.

9. Quick fixes and tips: use melted butter for richer flavor, dark brown sugar for deeper molasses notes, if batter seems too thick add a tablespoon or two of milk, if too thin add a tablespoon of flour, never substitute pumpkin puree with pie filling.

10. Make ahead options: batter can be chilled up to 24 hours and baked next day, or bake into muffins (about 18 to 22 minutes) for faster portioned treats.

Equipment Needed

1. 9×5 inch loaf pan, greased and lined with parchment leaving an overhang for easy lift out
2. Medium mixing bowl for the dry ingredients
3. Large mixing bowl for the wet ingredients
4. Measuring cups and spoons, and a kitchen scale if you have one for the grams
5. Whisk for the dry mix and to break up eggs a bit
6. Electric hand mixer or a sturdy wooden spoon to beat the eggs and sugars, your choice
7. Rubber spatula for folding batter and scraping the bowl
8. Wire cooling rack to cool the loaf completely
9. Toothpick or cake tester to check doneness, plus oven mitts for safety

FAQ

Pumpkin Bread Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 (same weight). It will be a touch denser and nuttier, so don’t overmix and maybe add 1 tbsp extra milk if the batter seems stiff.
• Granulated or brown sugar: use coconut sugar 1:1 for a similar texture and brown-sugar flavor, or replace the 1 cup granulated + 1/2 cup brown with 1 1/2 cups packed brown sugar for a moister, deeper taste.
• Vegetable oil / melted butter: use equal amount melted coconut oil, or for a lower-fat option use 1/2 cup unsweetened applesauce in place of the 1/2 cup oil. Applesauce makes it softer and less rich, its fine but a little cake-like.
• 2 large eggs: for vegan or egg-free, use 2 “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 min), or 1/2 cup mashed banana or 1/2 cup silken tofu pureed for the two eggs. Flax keeps structure best.

Pro Tips

1) Use melted butter and dark brown sugar for better flavor. Melted butter gives a richer mouthfeel, and dark brown sugar adds deeper molasses notes. If you use butter, let it cool a little before mixing so it doesnt scramble the eggs.

2) Don’t overmix the batter. Fold until just combined, a few small lumps are fine — they help keep the loaf tender. If the batter looks too thick add a tablespoon or two of milk, if too thin stir in a tablespoon of flour.

3) Watch the bake closely and rotate the pan halfway. Ovens have weird hot spots so rotating helps even color and doneness. A toothpick should come out with a few moist crumbs, and if the top browns too fast cover it loosely with foil.

4) Make ahead and storage hacks. You can chill the batter up to 24 hours for better flavor, or bake it as muffins for shorter bake times. Cool completely before slicing, freeze individual slices wrapped well, and rewarm in a toaster oven for best texture.