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This moist, spiced pumpkin bread delivers the perfect balance of autumn flavors and bakery-style texture—ideal for cozy mornings, afternoon tea, or make-ahead gifts. The recipe guarantees a soft crumb, even bake, and a golden crust every time, whether you’re a beginner or an experienced baker. The pro tip? Squeeze extra moisture from your pumpkin puree for a loaf that never turns out soggy.

Why This Recipe Works

Pumpkin bread relies on the right balance of wet and dry ingredients to achieve a tender crumb and moist texture. The natural moisture from pumpkin helps keep the bread soft for days, while oil (not butter) contributes to a longer shelf life and richer mouthfeel. Using brown sugar adds moisture and deep caramel notes, while baking powder and baking soda ensure even rise and avoid a dense loaf. Spices like cinnamon, nutmeg, and ginger are balanced so the bread is aromatic but not overpowering. Letting the batter rest for 10 minutes after mixing hydrates the flour for a better texture.

Ingredients

• All-purpose flour — 200g (1 2/3 cups) — structure, crumb
• Brown sugar — 150g (3/4 cup packed) — moisture, sweetness, caramel notes
• Granulated sugar — 50g (1/4 cup) — crisp crust, light sweetness
• Pumpkin puree (not pie filling) — 240g (1 cup) — moisture, flavor, color
• Vegetable oil (or melted coconut oil) — 100g (1/2 cup) — richness, soft crumb
• Large eggs — 2 — binding, structure, rise
• Baking powder — 1 tsp (5g) — rise
• Baking soda — 1/2 tsp (3g) — lift, acidity balance
• Ground cinnamon — 1 tsp (2g) — flavor
• Ground nutmeg — 1/4 tsp (0.5g) — warmth, spice
• Ground ginger — 1/4 tsp (0.5g) — spice, zing
• Salt — 1/2 tsp (3g) — flavor enhancement

Equipment

• 9×5-inch (23x13cm) loaf pan
• Mixing bowls
• Whisk and spatula
• Kitchen scale (metric recommended)
• Oven thermometer (optional)
• Parchment paper or non-stick spray
• Cooling rack

Step-by-Step Instructions with Timing and Visual Cues

1. Preheat oven to 180°C (350°F). Grease and line the loaf pan.
2. Sift dry ingredients (flour, sugars, baking powder, baking soda, spices, salt) into a bowl. Mix well.
3. Whisk wet ingredients (pumpkin puree, oil, eggs) in another bowl. If your puree is watery, gently press out excess moisture using a paper towel.

1. Combine wet and dry. Mix just until no dry streaks remain. Do not overmix—batter should be thick but pourable, not lumpy or runny.

1. Rest batter for 10 minutes (this hydrates flour for better texture).
2. Pour into pan, smooth the top. Bake on center rack for 55–60 minutes. The top should be golden, the edges pulling away, and a skewer inserted in the center should come out with moist crumbs, not wet batter.

1. Cool in pan for 10 minutes, then transfer to a wire rack.

Troubleshooting: Common Failures and Fixes

• Soggy loaf: Excess moisture in pumpkin. Squeeze out extra liquid before mixing.
• Dry bread: Overbaked. Use a skewer test, and remove from oven when center is slightly moist.
• Dense or gummy crumb: Underbaked or too much pumpkin. Adjust bake time and reduce pumpkin by 20g if needed.
• Uneven rise: Too much leavening or uneven mixing. Stick to the recipe’s leavening amounts.
• Cracked top: Oven too hot or batter overmixed. Reduce oven temp by 10°C if top browns too fast.

Substitutions and Variations

• Egg-free: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 mins).
• Dairy-free: Already dairy-free; use plant-based oil.
• Gluten-free: Substitute flour with a 1:1 gluten-free blend (add 1/2 tsp xanthan gum if not included).
• Flavor swaps: Add 1/2 tsp cloves or cardamom, or fold in 50g chocolate chips.
• Scaling:
  • 8×4-inch loaf: Reduce bake time by 5–10 minutes.
  • 6-inch loaf: Halve ingredients, bake 35–40 minutes.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 4 days.
• Fridge: Up to 1 week, bring to room temperature before serving.
• Freezer: Slice and freeze for up to 3 months. Thaw at room temperature or warm in the oven at 160°C (325°F) for 10 minutes.
• Do not freeze whole loaf in parchment—it may become soggy.

Serving Suggestions and Pairing Ideas

Serve warm with a dollop of whipped cream or cream cheese frosting. Pair with a spiced latte or apple cider. For extra sweetness, dust with powdered sugar or drizzle with maple glaze.

FAQs

• Can I use canned pumpkin pie filling? No—it contains added sugar and spices, which will unbalance the recipe.
• Why did my loaf sink? Overmixed batter, too much leavening, or underbaked center. Stick to recipe amounts and bake until skewer test passes.
• How to prevent a gummy center? Reduce pumpkin by 20g or extend bake time by 5–10 minutes.
• Can I bake in a muffin tin? Yes—fill 12 standard cups, bake 20–25 minutes.
• Best oil type? Vegetable, canola, or melted coconut oil all work; avoid strong-flavored oils.

Notes from My Kitchen

• Batch 1: Used extra pumpkin, loaf was soggy. Adjusted moisture by squeezing puree—much better.
• Batch 2: Overmixed batter, loaf was dense. Mixed just until combined next time.
• Final: Used 240g well-drained pumpkin, rested batter, and baked to 95°C internal temp. Result: soft, moist, and bakery-perfect.

Nutrition and Disclaimer

Approximate per slice (1/10th loaf): 220 kcal, 6g protein, 30g carbs, 10g fat. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

This pumpkin bread recipe is your go-to for a foolproof, flavorful loaf every autumn. With tested tips and clear cues, you’ll master moist, tender pumpkin bread that impresses every time. Happy baking!

The Ultimate Moist Pumpkin Bread Recipe: Perfect Every Time

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

220

kcal

Total time

1

hour 

15

minutes

Moist, spiced pumpkin bread with a tender crumb and golden crust, perfect for cozy mornings or sharing. A no-fail recipe with tested tips for a soft, flavorful loaf every time.

Ingredients

• All-purpose flour — 200g (1 2/3 cups) — structure, crumb

• Brown sugar — 150g (3/4 cup packed) — moisture, caramel flavor

• Granulated sugar — 50g (1/4 cup) — sweetness, crust

• Pumpkin puree (not pie filling) — 240g (1 cup) — moisture, color, flavor

• Vegetable oil (or melted coconut oil) — 100g (1/2 cup) — richness, soft crumb

• Large eggs — 2 — binding, structure, rise

• Baking powder — 1 tsp (5g) — leavening

• Baking soda — 1/2 tsp (3g) — lift, acidity balance

• Ground cinnamon — 1 tsp (2g) — warm spice

• Ground nutmeg — 1/4 tsp (0.5g) — flavor depth

• Ground ginger — 1/4 tsp (0.5g) — zing

• Salt — 1/2 tsp (3g) — enhances flavor

Directions

• Preheat oven to 180°C (350°F). Grease and line loaf pan with parchment paper.
• Sift together all dry ingredients: flour, brown and granulated sugar, baking powder, baking soda, spices, and salt. Mix well.
• In a separate bowl, whisk pumpkin puree, oil, and eggs until smooth. If pumpkin is watery, gently press moisture out with a paper towel before mixing.
• Pour wet ingredients into dry ingredients and stir gently until just combined. Batter should be thick but pourable—avoid overmixing to keep crumb tender.
• Let batter rest for 10 minutes to hydrate the flour and improve texture.
  
  
• Pour batter into prepared pan, smooth the top with a spatula.
• Bake center rack for 55-60 minutes. The top should be golden brown with edges pulling away. A skewer inserted should come out with moist crumbs, not wet batter.
• Cool in pan 10 minutes, then remove to wire rack until fully cool.

Notes

• Storage
  Store cooled bread in an airtight container at room temperature for up to 4 days.
  Refrigerate up to 1 week; bring to room temp before serving.
  Slice and freeze up to 3 months. Thaw at room temp or warm gently in oven at 160°C (325°F) for 10 minutes. Avoid freezing whole loaf wrapped in parchment to prevent sogginess.
• Notes
  For egg-free, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, set 5 mins).
  For gluten-free, use a 1:1 gluten-free flour blend with 1/2 tsp xanthan gum if not included.
  Spice variations: add cloves or cardamom (1/2 tsp), or fold in 50g chocolate chips.
  To make muffins: use cupcake tin (12 cupcakes), bake 20-25 minutes.
• Troubleshooting
  Soggy bread: too much pumpkin moisture; press excess out before adding.
  Dry bread: overbaked; check earlier with skewer test.
  Dense crumb: underbaked or overmixed; avoid excessive stirring, bake fully.
  Cracked top: oven too hot or overmixed batter; bake at lower temp or mix gently.