Tips to Baking Moist Pumpkin Bread

Moist pumpkin bread recipe that is easy to make and uses one surprise ingredient to make it the moistest bread you will ever make! Use a loaf pan or make into muffins for breakfast or a Fall dessert.

Incredibly Moist Pumpkin Bread

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 is a must at Thanksgiving and Christmas brunch.

Personally I like adding either nuts, chocolate chips or dried cranberries inside too in order to give it a bit of texture. That is up to you of course. Plain with a bit of butter on your slice is amazing as well.

If you are serving a crowd you could easily double or triple this. Add different things to each one so guests can try them all. OR make mini pumpkin muffins out of it to grab and go.

Moist Pumpkin Bread Recipe

It all starts with that orange can. Okay so if you do have time, or prefer it, feel free to make homemade pumpkin puree yourself and use that. 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.

How do you keep pumpkin bread moist?

Bake it at a lower temperature for a bit longer and take it out when your toothpick comes out MOSTLY clean. If it is totally dry coming out, it will be dry. A bit wet but left in the pan until cool is key.

I have made this so many times that I just use my touch. Gently touched in the center is key, if it springs back take it out immediately.

Best Ever Moist Pumpkin Bread

There are tons of things you can add in to create a variety of flavors such as using overripe bananas. If you’d like to try that version, follow our pumpkin banana bread recipe here too. That added ingredient adds flavor and a bit of texture if you mash them with some chunks left in it.

We have added dried cranberries too which was yummy. Of course my kids would choose chocolate chips every time, and I make that too.

• If you’d rather bake pumpkin muffins, follow the recipe below.
• Fill muffin cups 3/4 of the way full.
• Bake for 18-20 minutes until middle bounces back when touched gently.

Once again, do not over-bake them or they will dry out. 18 minutes works well for us but oven temperatures do vary so start with that. Add 2 minutes if that doesn’t do it and check often. Remove from oven AND the muffin pan so they don’t continue baking in that hot pan. Transferring to a cooling rack is the best way to keep them very moist.

I like to use my KitchenAid stand mixer but you could easily use your good old fashioned hand mixer too. Don’t have either, that is okay. Elbow grease will work it is just that the batter won’t be as smooth.

What does that mean? It just means that there may be small lumps inside. Just ensure the dry and wet mixture incorporates well.

You don’t want a hunk of baking powder to take a bite out of. It will taste awful and may not rise properly if it is not mixed into the entire batch. You know what I mean.

Old Fashioned Pumpkin Bread Recipe

Here is a quick step by step as far as instructions go. Refer to the bottom of this post to get the printable recipe card but you can see how easy this is to make:

• Add all dry ingredients into one bowl and wet ingredients into a mixing bowl. I use my stand mixer.
• Mix well in both bowls and slowly incorporate the dry ingredients into the wet ones until they are mixed.  If adding nuts, chocolate chips, or dried cranberries fold them in at the very end.
• Line 9×5 loaf pan with parchment paper and pour batter in. Put into a preheated oven at 325 for 1 hour and 15 minutes bake time or until toothpick inserted comes out mostly clean in the center.
• For muffins fill 3/4 of way full and bake for 18-20 minutes until middle springs back when gently touched with a finger.

Do not remove from pan until cooled so it can continue to bake in the pan and stay moist. Allow to sit in pan for at least 20 minutes before lifting out and slicing.

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.

How do you eat pumpkin bread?

I eat it with just a drizzle of frosting on top, or plain. My husband prefers some butter on top. You could spread cream cheese or apple butter on top. Enjoyed plain is of course a winner too. Coffee is my go to pairing unless it’s after dinner, then milk is it.

Can I leave pumpkin bread out overnight?

It is better to leave on the countertop versus refrigerated. This will prevent it from drying out. BUT you need to wrap it appropriately first. Wrap your leftover pumpkin bread in plastic wrap tightly.

Then slide it into a storage bag or wrap it in aluminum foil. Remove air in order to keep it incredibly moist for up to 3 days.

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.

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.