What is the secret to moist pumpkin bread?

The secret is twofold: using the proper amount of fat (like butter) for richness and being very careful not to overbake it. Pulling the pumpkin bread from the oven as soon as a cake tester comes out with just a few moist crumbs is key!

Is pumpkin bread better with oil or butter?

It’s a personal preference! Butter provides a richer, more savory flavor, which I prefer for this classic recipe. Oil can make a bread that feels moister but sometimes lacks that classic buttery taste.

Can I use fresh pumpkin instead of canned pumpkin?

You can, but it can be tricky. Canned pumpkin purée has a very consistent moisture level, while fresh pumpkin can be watery. If you use fresh, I recommend roasting it and then blotting it well to remove excess moisture before using.

Why is my pumpkin bread so dense?

The most common culprit for dense pumpkin bread is overmixing the batter. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly okay!

Should you refrigerate pumpkin bread?

It’s not necessary for the first few days. Storing it on the counter will keep the texture perfect. If you still have some left after 4 days, you can refrigerate it to prolong its freshness, but it might dry it out a bit.

Easy Moist Pumpkin Bread (The Only Recipe You'll Need)

Description

My tried-and-true pumpkin bread recipe guarantees a perfectly spiced, incredibly moist loaf every single time. It’s the ultimate fall comfort food, perfect for breakfast, snacks, or dessert, and has a deliciously crisp crust right out of the oven.

Ingredients

Scale

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

½ tsp salt

1½ sticks (¾ cup) unsalted butter, softened

2 cups granulated sugar

2 large eggs

1 (15-oz) can 100% pure pumpkin

Instructions

Preheat your oven to 325°F and set a rack in the middle. Generously grease and flour two 8×4-inch loaf pans.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set it aside.
In a large bowl, beat the softened butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each. Continue beating until very light and fluffy.
Add the entire can of pumpkin purée to the butter mixture and beat until it’s just combined. The mixture may look grainy; this is normal.
Add the flour mixture to the wet ingredients. Mix on the lowest speed just until no streaks of flour remain. Do not overmix.
Divide the batter evenly between your two prepared loaf pans and smooth the tops. Bake for 65–75 minutes, or until a cake tester inserted into the center comes out clean.
Let the loaves cool in their pans on a wire rack for about 10 minutes before carefully turning them out. Let them cool completely on the wire rack before slicing.

Notes

Do Not Overmix: To ensure a tender crumb, mix the batter only until the flour disappears. A few lumps are perfectly fine!

Use Pure Pumpkin: Make sure you use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.

Room Temperature Ingredients: For a smooth, well-emulsified batter, use softened butter and room temperature eggs.

Storage: Store tightly wrapped at room temperature for up to 4 days. The bread also freezes beautifully for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 26g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: pumpkin bread, quick bread, fall baking, moist pumpkin bread, Thanksgiving