Moist Pumpkin Bread

Our super moist pumpkin bread recipe with oil is the most delicious breakfast or dessert you can make in the Fall months! You can use the batter to bake into 1 loaf or into Libbys pumpkin muffins.

I have baked pumpkin bread from scratch and have also bought it in a box. Come this time of month you can find quick bread mixes at the grocery stores. Homemade is always best though I say, especially during the holidays when you want to hunker down and bake.

This 1 loaf is a must at Thanksgiving and Christmas brunch. I have tried to fool my family by making Pumpkin Bread with Spice Cake Mix a time or two (which is good if you don’t have time) but there is no substitute for the real thing so I suggest you make a loaf of this this weekend.

Ingredient Notes

You want to start off with Canned pumpkin or you can make homemade. This is not the same as pumpkin pie mix as that has seasonings already mixed in and is made for pies and not baking bread with it.

Can you use homemade pumpkin puree?

It all starts with that orange can if you want to make this quick but homemade pumpkin puree is always best if you have the time to start totally from scratch. There are usually two brands at the store, this and store brand. Occasionally you might find another organic version at Trader Joes or other specialty grocery stores.

All purpose flour is the base of the dry ingredients and you always want to make sure that you measure properly, without scooping, so it doesn’t come out dense.

White granulated Sugar and light brown sugar make it sweet. I haven’t made it with a sugar free alternative like Splenda but others have said it is a success.

Large Eggs are best added room temperature but if you forget don’t worry

Baking powder allows it to rise fluffy, make sure that it is current and not expired or it won’t work properly.

Vegetable oil is typically what I use to add fat to add to the moisture. Canola would give you the same outcome if you prefer one over the other.

What can you use instead of vegetable oil?

There are alternatives you can use instead of oil to bake sweet breads, overripe bananas is probably our favorite. That turns out more like our pumpkin banana bread recipe. Other options would be plain Greek yogurt, applesauce or even mayonnaise.

You want to add some Milk – vitamin D is best, or use dairy free alternative. Pumpkin pie spice is optional as well as adding chopped nuts or cranberries as we did with our pumpkin cranberry bread.

Can you add chocolate chips?

In addition to the main ingredients you can of course include about 1/2 cup of additions. White chocolate chips or mini semi-sweet can be a nice touch and a favorite amongst kids for sure.

How Long to Bake Super Moist Pumpkin Bread

You will want to put into a preheated oven for 1 hour and 15 minutes bake time or until toothpick inserted comes out mostly clean (but with moist crumbs attached). Keep an eye on it in the last 10 minutes as oven temperatures can vary slightly and so does altitude.

Check every 5 minutes. For muffins fill 3/4 of way full and bake for 18-20 minutes until middle springs back when gently touched with a finger.

How Long to Bake Pumpkin Bread in Mini Loaf Pans

You can of course use mini loaf pans instead of the traditional 9×5″ size if you would like but the baking time would decrease 25% to about 20ish minutes. Test around that time with a toothpick. It should come out mostly dry with moist crumbs attached ideally. Another idea is to make air fryer pumpkin bread loaves in this size.

How Long to Bake into Muffins

You can use this same batter to bake quicker into mini pumpkin muffins in 11 minutes, regular size in a muffin pan like our 2 ingredient pumpkin muffins in 18 minutes or jumbo. Tips to know when they are done remain the same, they just take less time to get the same result. AND there is no slicing required which is great.

How do you know when it is done?

It isn’t as easy to do the fingertip method for this (when it springs back it is done) because the top gets a bit crispy. Instead use a toothpick in the center. You do NOT want it to come out dry, that means it has baked too long. Instead you want it to come out with moist crumbs attached, that means the bread will be tender.

Melt 1/2 cup of vanilla or cream cheese frosting and drizzle it on top of each slice and serve if you want to add even more sweetness. To make chocolate pumpkin bread just add chips to the one below. One is more chocolatey than the other for sure.

After this you should make our pumpkin pie sheet cake too. Now jump to recipe below and you can print it out if you like.

How to reheat a loaf of pumpkin bread

Preheat your oven to 350°F If your bread is sliced, keep the slices together as much as possible. If it’s a whole loaf, wrap it tightly in aluminum foil. Place the wrapped pumpkin bread on a baking sheet to catch any potential crumbs.

Heat the wrapped pumpkin bread in the preheated oven for about 10-15 minutes for slices or 15-20 minutes for a whole loaf. The exact time may vary based on the size of the loaf and its moisture content. Check periodically to prevent over-reheating. You want it to be warmed through without becoming too dry.

Reheating Pumpkin Bread in the Microwave

If it is sliced, arrange the slices on a microwave safe plate. If it’s a whole loaf, place it in a microwave safe container with a lid. If using a microwave safe plate, cover with a damp paper towel to help retain moisture.

Microwave the pumpkin bread on a low power setting, such as 30% or 50% power, for short intervals of 10-20 seconds each. Avoid using full power, as it can cause the bread to become tough or dry. Check the pumpkin bread after each interval to gauge its warmth. If it’s not warm enough, continue microwaving in short bursts. Be cautious not to overheat the bread, as microwaving for too long can cause it to become tough or dry.