Classic Moist Pumpkin Bread: The Ultimate Fall Quick Bread

Classic Moist Pumpkin Bread: The Ultimate Fall Quick Bread

Struggling to find the perfect pumpkin bread recipe that doesn’t turn out dry or dense? I’ve been there – standing in my kitchen with a loaf that looked more like a brick than bread.

After countless trials (and a few disasters), I’ve cracked the code for the moistest, most flavorful homemade pumpkin bread you’ll ever taste. This isn’t just another pumpkin recipe – it’s your ticket to fall baking success.

KEY INFO

• Prep time: 15 minutes
• Cook time: 60-65 minutes
• Total time: 1 hour 20 minutes
• Servings: 1 loaf (8-10 slices)
• Difficulty level: Easy
• Dietary tags: Vegetarian (easily made vegan or dairy-free)

EQUIPMENT NEEDED

• Large mixing bowl
• Medium mixing bowl
• Whisk and rubber spatula
• 9×5-inch loaf pan
• Measuring cups and spoons
• Wire cooling rack

Simple alternatives:

• No whisk? Use a fork
• No wire rack? Cool on a clean kitchen towel
• Silicone loaf pan works perfectly too

INGREDIENTS

Dry ingredients:

• 1¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

Wet ingredients:

• 1½ cups (425g) pumpkin puree (not pie filling!)
• ½ cup (120ml) vegetable oil [melted butter works too]
• 1⅓ cups (265g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60ml) water

Optional add-ins:

• ¾ cup chocolate chips [mini work best]
• ½ cup chopped walnuts or pecans

METHOD

1. Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly.
2. Whisk together all dry ingredients in your medium bowl until well combined.
3. In your large bowl, whisk the pumpkin puree, oil, and sugar until smooth.
4. Beat in eggs one at a time, then add the water.
5. Here’s the crucial part: Add the dry ingredients to the wet mixture and fold gently with your spatula.
6. Stop mixing the moment you don’t see streaks of flour – overmixing is the enemy of tender pumpkin bread.
7. Fold in chocolate chips or nuts if using.
8. Pour batter into your prepared pan and smooth the top.
9. Bake for 60-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
10. Internal temperature should read 200-205°F if you want to be absolutely sure.
11. Cool in the pan for 10 minutes, then turn out onto your wire rack.
12. Resist the urge to slice immediately – let it cool for at least 30 minutes for clean slices.

CRUCIAL TIPS

• Use room temperature eggs – they blend better and create a more even texture
• Don’t skip the water – it keeps the bread incredibly moist
• Tent with foil if the top browns too quickly after 45 minutes
• The toothpick test is king – a few moist crumbs are perfect, wet batter means keep baking

STORAGE & SCALING

Storage:

• Counter: 4 days in airtight container
• Fridge: 1 week wrapped tightly
• Freezer: 3 months (slice first for easy thawing)

Scaling tips:

• Double recipe = two loaves, same bake time
• Half recipe = use 8×4-inch pan, reduce bake time by 10-15 minutes
• Muffin conversion: Fill cups ⅔ full, bake 18-22 minutes

Common mistakes to avoid:

• Using pumpkin pie filling instead of pure puree (too sweet and spiced already)
• Opening the oven door constantly (causes sinking)
• Cutting too soon (leads to gummy texture)

Crowd-pleasing variations:

• Chocolate chip pumpkin bread: Add ¾ cup mini chocolate chips
• Cream cheese swirl: Drop spoonfuls of sweetened cream cheese and swirl with knife
• Gluten-free: Use 1:1 gluten-free flour blend
• Vegan: Replace eggs with 2 flax eggs, use plant milk instead of water

The secret to this pumpkin spice bread’s incredible moisture? That little bit of water everyone skips. It steams gently as it bakes, creating the most tender crumb you’ve ever experienced.

Trust me, once you try this easy pumpkin bread recipe, you’ll never go back to dry, disappointing loaves again. Your kitchen will smell like autumn magic, and your family will think you’re a baking genius.