I perfected a failproof, make-ahead loaf using a shortlist of pantry staples that might just be the best moist pumpkin bread for your holiday baking.
I never thought a loaf could be this forgiving, but this pumpkin bread delivers a soft, moist crumb and real pumpkin flavor. I use pumpkin puree and all purpose flour so the texture stays tender without fuss.
It’s a short list of things, no weird stuff, and it keeps well so you can bake ahead for guests. I tossed it into my Recipes Made With Pumpkin Puree collection and honestly call it the Best Moist Pumpkin Bread I’ve ever pulled from my oven.
If you like easy wins with big flavor, this one will make you smile, probably.
Ingredients
- Adds moisture, fiber, vitamin A, mild sweetness, earthy flavor, keeps bread tender, not sugary.
- Mostly carbs, gives structure, little protein, can make loaf denser if overmixed.
- Pure sweetener, boosts browning and crumb, empty calories if eaten too much.
- Adds sweetness and caramel notes, a bit of moisture, tiny traces of minerals.
- Provide protein, structure and lift, help bind ingredients, makes crumb richer.
- Pure fat, keeps bread soft longer, no flavor, high in calories though.
- Adds tenderness, mild tang with buttermilk, a bit of protein and carbs.
Ingredient Quantities
- 1 3/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup vegetable oil
- 1/4 cup milk or buttermilk
- 1 teaspoon vanilla extract
How to Make this
1. Preheat oven to 350 F (175 C). Grease a 9 by 5 inch loaf pan well or line it with parchment and set aside.
2. In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/2 teaspoon salt.
3. In a large bowl beat 2 large room temperature eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture is a bit lighter and well combined.
4. Add 1 cup pumpkin puree (not pie filling), 1/2 cup vegetable oil, 1/4 cup milk or buttermilk and 1 teaspoon vanilla extract to the egg and sugar mixture and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Don’t overmix, it’s fine if there are a few small lumps or streaks.
6. Transfer batter to the prepared loaf pan, smooth the top and gently tap the pan on the counter a couple times to release big air bubbles.
7. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is getting too dark, loosely tent with foil after about 40 minutes.
8. Let the bread cool in the pan on a wire rack about 10 to 15 minutes, then run a knife around the edges and turn it out to cool completely before slicing, otherwise the middle will be gummy.
9. Store wrapped at room temperature for a few days or refrigerate for longer, and you can also freeze slices for easy make ahead servings.
Equipment Needed
1. 9 by 5 inch loaf pan (greased or lined with parchment)
2. Parchment paper or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula for folding and scraping
8. Oven mitts
9. Cooling rack
10. Toothpick or cake tester
FAQ
Pumpkin Bread Recipe Substitutions and Variations
- All purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a gluten free 1:1 baking blend (with xanthan) cup for cup. Cake flour can make it lighter, use the same volume but expect a softer crumb, you may need a bit more structure.
- Granulated sugar: swap with coconut sugar 1:1 for a brown-sugar like note, or use 3/4 cup maple syrup or honey for every 1 cup sugar but cut other liquids by about 3 tablespoons and lower oven temp 25 degrees F so it doesn’t brown too fast.
- Vegetable oil: use melted butter 1:1 for richer flavor, or melted coconut oil 1:1 (gives mild coconut note), or replace up to half the oil with unsweetened applesauce 1:1 to cut fat though the crumb will be a bit denser and moister.
- Milk or buttermilk: plain yogurt thinned with a little water works (use equal total volume), or any unsweetened plant milk 1:1. To make quick buttermilk for 1/4 cup, stir 3/4 teaspoon lemon juice or vinegar into the milk, let sit 5 minutes before using.
Pro Tips
1. Measure flour the right way: spoon it into your cup and level it off, or better yet use a kitchen scale. Too much flour makes the loaf dense and dry, most home cooks accidentally pack it when they scoop.
2. Let the wet stuff come to room temp before mixing, especially the eggs and pumpkin. Cold ingredients make the batter resist mixing and can give you uneven texture, warming the pumpkin a little in the microwave for a few seconds helps if it was chilled.
3. Folding is everything, dont overbeat. Stop as soon as you cant see big streaks of flour, a few little lumps are ok. Overmixing will give you a tough loaf cause gluten develops.
4. Watch your oven and cooling time. Use an oven thermometer and put the pan on the middle rack, tent with foil if the top gets too dark, and give the bread at least an hour to cool fully before slicing so the center sets. If you want a fancier top, sprinkle coarse sugar on before baking for a crunchy crust.
Pumpkin Bread Recipe
I perfected a failproof, make-ahead loaf using a shortlist of pantry staples that might just be the best moist pumpkin bread for your holiday baking.
12
servings
269
kcal
Equipment: 1. 9 by 5 inch loaf pan (greased or lined with parchment)
2. Parchment paper or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula for folding and scraping
8. Oven mitts
9. Cooling rack
10. Toothpick or cake tester
Ingredients
1 3/4 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 cup pumpkin puree (not pie filling)
1/2 cup vegetable oil
1/4 cup milk or buttermilk
1 teaspoon vanilla extract
Directions
- Preheat oven to 350 F (175 C). Grease a 9 by 5 inch loaf pan well or line it with parchment and set aside.
- In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/2 teaspoon salt.
- In a large bowl beat 2 large room temperature eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture is a bit lighter and well combined.
- Add 1 cup pumpkin puree (not pie filling), 1/2 cup vegetable oil, 1/4 cup milk or buttermilk and 1 teaspoon vanilla extract to the egg and sugar mixture and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Don't overmix, it's fine if there are a few small lumps or streaks.
- Transfer batter to the prepared loaf pan, smooth the top and gently tap the pan on the counter a couple times to release big air bubbles.
- Bake 55 to 65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is getting too dark, loosely tent with foil after about 40 minutes.
- Let the bread cool in the pan on a wire rack about 10 to 15 minutes, then run a knife around the edges and turn it out to cool completely before slicing, otherwise the middle will be gummy.
- Store wrapped at room temperature for a few days or refrigerate for longer, and you can also freeze slices for easy make ahead servings.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 87g
- Total number of serves: 12
- Calories: 269kcal
- Fat: 10.3g
- Saturated Fat: 1.6g
- Trans Fat: 0.04g
- Polyunsaturated: 3.3g
- Monounsaturated: 5.8g
- Cholesterol: 31.8mg
- Sodium: 215mg
- Potassium: 94mg
- Carbohydrates: 41.7g
- Fiber: 0.9g
- Sugar: 26.4g
- Protein: 3g
- Vitamin A: 1496IU
- Vitamin C: 0.4mg
- Calcium: 17mg
- Iron: 1.1mg
