Moist pumpkin bread recipe that is easy to make and uses one surprise ingredient to make it the moistest bread you will ever make!
When September arrives I start thinking about baking, and anything pumpkin is my favorite! I like really moist pumpkin bread paired with a mug of warm tea or coffee. (originally published 11/15, affiliate links present)
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!
Personally I like adding either chocolate chips or cranberries inside too in order to give it a bit of texture. That is up to you.
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.
It is quite healthy actually! There is Vitamin A, antioxidants, and a variety of nutrients that boost immunity. High in fiber too, it’s great for your stomach.
Yes. You can slice it and eat the flesh on the inside without cooking if you wanted. Eating it right out of the can, like Libbys, is okay too.
We will show you how here! As usual you’ll mix the dry and wet ingredients separately, then combine the two slowly. The KEY to the best pumpkin bread though is to not over-bake it!!
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.
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.
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.
Super Moist Pumpkin Bread
- Canned pumpkin
- Sugar and brown sugar
- Baking powder
- Vegetable oil
- Milk – vitamin D is best
- Pumpkin pie spice and other spices
- Nuts or cranberries optional
You can see our pumpkin cranberry bread here that turned out great. These addd a bit of texture and spunk to the loaf.
Time needed: 1 hour and 15 minutes.
Moist Pumpkin Bread
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.
To make pumpkin chocolate chip bread you can follow this link, or just add chips to the one below. One is more chocolatey than the other for sure.
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 too.
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.
Moist Pumpkin Bread
- 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 or until toothpick 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.