Delicious Moist Pumpkin Bread

This classic pumpkin bread brings cozy fall flavors right into your kitchen using simple ingredients you probably have on hand. I love that it stays moist for days and fills the house with an incredible spiced aroma every time I make it. Whether you use oil or applesauce it is foolproof and comes together so fast by hand you will find yourself reaching for this recipe all season.

Every time I bake this for my family the whole house smells so comforting. It has become everyone’s number one request when the leaves start to change.

Ingredients

• All purpose flour: essential for the structure of the bread try to use the freshest flour for best results
• Baking powder and baking soda: creates rise and a soft crumb always check dates for freshness
• Salt: enhances flavors and balances sweetness a fine sea salt gives even distribution
• Pumpkin pie spice: blends cinnamon ginger nutmeg and cloves for that signature autumn taste you can use homemade or store bought
• Canned pumpkin: not pumpkin pie filling gives this loaf its rich flavor and helps keep it moist look for a brand with pure pumpkin and no added sugar
• Brown sugar and granulated sugar: add depth and caramel notes as well as moisture for a sweet but balanced crumb pick soft brown sugar if possible
• Applesauce or canola oil: both contribute moisture oil creates a classic tender texture while applesauce adds a subtle fruitiness and reduces fat
• Eggs and vanilla extract: bind everything together and add subtle flavor use room temperature eggs for a smoother batter

Step-by-Step Instructions

Prepare the Dry Mix:

In a large mixing bowl combine all purpose flour baking powder baking soda salt and pumpkin pie spice. Whisk thoroughly until the mixture is even to make sure every bite is flavorful.

Mix the Wet Ingredients:

In a separate bowl whisk together the canned pumpkin brown sugar granulated sugar oil or applesauce eggs and vanilla extract. Make sure the eggs are fully combined and the mixture is silky smooth. This can take one to two minutes by hand.

Bring Wet and Dry Together:

Add the wet pumpkin mixture into the dry ingredients all at once. Use a spatula to gently fold everything together just until you see no more dry streaks. Overmixing can make your bread dense.

Fill and Bake the Loaf:

Pour the batter evenly into two prepared loaf pans about halfway full. Smooth the tops with your spatula. Bake at 350 degrees Fahrenheit for fifty to fifty five minutes. The bread is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Cool and Unmold:

Let the baked loaves cool for ten minutes in the pans then turn them out carefully onto a wire rack. Allow the bread to cool completely before slicing for the best texture.

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Pumpkin is my favorite part because it brings so much moisture and color to this loaf. The first time I baked this my kids ran into the kitchen asking what that amazing smell was so now it is our family’s kickoff to fall.

Storage Tips

Store leftover pumpkin bread in an airtight container at room temperature for up to three days. You can also refrigerate it for up to five days to keep it ultra moist. For freezing let the loaves cool completely wrap tightly in foil then place in a freezer safe bag for up to three months. Thaw overnight for best texture.

Ingredient Substitutions

If you do not have canola oil you can use light olive oil or melted coconut oil but avoid extra virgin varieties with strong flavors. For a lower fat version substitute the oil with unsweetened applesauce. Gluten free flour blends work here but pick a cup for cup style. If you are out of pumpkin pie spice try blending cinnamon ginger nutmeg and clove.

Serving Suggestions

Enjoy a slice plain or toast it lightly for a bit of crunch. Spread on softened butter cream cheese or even honey butter for extra richness. Pumpkin bread makes a great companion to hot coffee or chai. Try cutting thick slices for French toast or a dessert trifle too.

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A Little Pumpkin Bread History

Pumpkin breads have long roots in American cooking where pumpkins were a staple crop brought into sweet quick breads by New England bakers. In the fall it became tradition to turn a harvest of pumpkins into moist loaves flavored with warming spices. Today these breads are popular in many regions and every home cook brings their own touch to the classic recipe.

Frequently Asked Questions About the Recipe

→ What makes this pumpkin bread moist?

The use of canned pumpkin and either oil or applesauce adds moisture, ensuring a tender crumb and soft texture.

→ Can I add mix-ins to the bread?

Yes, chocolate chips, nuts like pecans or walnuts, and dried fruits such as cranberries or raisins can be folded in without affecting baking time.

→ Do I need a mixer to prepare this bread?

No mixer is necessary. Simply whisk dry and wet ingredients separately and gently combine by hand.

→ How long should I bake the pumpkin bread?

Bake in loaf pans at 350°F (175°C) for about 50 to 55 minutes until a toothpick comes out clean.

→ How should I store leftover bread?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. It freezes well for up to 3 months.

→ What are good toppings to serve with this bread?

Try soft butter, honey butter, brown sugar cinnamon butter, pumpkin butter, or a drizzle of honey for extra flavor.