Quick Answer
To make moist pumpkin bread, whisk the dry ingredients in one bowl and the pumpkin, oil, sugar and eggs in another, then fold them together just until no dry flour shows.
Bake in a greased 9 by 5 inch loaf pan at 350 F for about 55 to 65 minutes, until a toothpick in the center comes out clean.
Oil, a light hand with the flour and gentle mixing are what keep the crumb soft and tender for days.
What Ingredients Do You Need?
This makes one standard 9 by 5 inch loaf:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice, or 1 1/2 teaspoons cinnamon plus 1/2 teaspoon nutmeg
- 1 can (15 ounces) pure pumpkin puree, or about 1 3/4 cups homemade
- 1/2 cup neutral oil, such as canola or vegetable oil
- 1 cup granulated sugar and 1/2 cup packed brown sugar
- 2 large eggs, at room temperature
- 1/4 cup milk or water
Use plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spice in it, so the loaf turns out too sweet and the spice level is off.
Why Does Oil Make Pumpkin Bread Moister Than Butter?
Butter is about 80 percent fat and firms up as it cools. Oil is pure fat and stays liquid at room temperature, so a slice of oil based bread feels softer, even straight from the fridge.
Butter does add flavor. If you love that taste, swap half the oil for melted butter. You will keep most of the moisture and gain some richness.
How Do You Make Pumpkin Bread, Step by Step?
1. Prep the pan. Heat the oven to 350 F. Grease the bottom of the loaf pan or line it with parchment. Michigan State University Extension suggests greasing only the bottom so the batter can grip the sides as it rises.
2. Mix the dry ingredients. Whisk the flour, baking soda, salt and spice in a medium bowl so the leavening is spread evenly.
3. Mix the wet ingredients. In a large bowl, whisk the pumpkin, oil, both sugars, eggs and milk until smooth.
4. Combine gently. Pour the dry mix into the wet and fold with a spatula until you can no longer see streaks of flour. A few small lumps are fine.
5. Bake. Scrape the batter into the pan, smooth the top and bake for 55 to 65 minutes.
6. Cool. Let the loaf rest in the pan for 10 minutes, then run a knife around the edge and turn it out onto a rack to cool completely.
Why Does Pumpkin Bread Turn Out Dense or Gummy?
The most common cause is overmixing. MSU Extension notes that quick bread with large holes or tunnels was overmixed, and stirring too much also develops gluten that makes the crumb tough and rubbery.
Too much flour is the second cause. Scooping the measuring cup straight into the bag packs the flour down. Spoon flour into the cup and level it with a knife instead.
A gummy streak at the bottom usually means the loaf was underbaked or sliced while hot. The center keeps setting as it cools, so wait at least an hour before cutting.
How Do You Know When Pumpkin Bread Is Done?
Insert a toothpick or thin skewer into the center of the loaf. It should come out clean or with a few dry crumbs. Wet batter means it needs more time.
The top should spring back when pressed lightly, and the loaf should start to pull away from the sides of the pan. A crack down the middle is normal for quick breads.
If the top browns before the center is done, lay a loose sheet of foil over it for the last 15 minutes.
What Can You Add to Pumpkin Bread?
- Chocolate chips: fold in 3/4 cup at the end.
- Nuts: 3/4 cup toasted chopped pecans or walnuts add crunch.
- Cream cheese swirl: beat 4 ounces of cream cheese with 2 tablespoons sugar and 1 egg yolk, then swirl it through the batter.
- Streusel: rub together flour, brown sugar, cold butter and cinnamon and scatter it over the top before baking.
- Pepitas: sprinkle pumpkin seeds on top for a pretty finish.
Toss chips or nuts in a spoonful of the flour mix first so they do not all sink to the bottom.
Can You Make Pumpkin Muffins With This Batter?
Yes. Fill lined muffin cups about three quarters full and bake at 350 F for roughly 20 to 25 minutes, until a toothpick comes out clean. The recipe makes about 15 to 18 muffins.
Mini loaf pans also work well for gifts. Start checking them at about 30 to 35 minutes.
How Do You Store and Freeze Pumpkin Bread?
Wrap the cooled loaf tightly and keep it at room temperature for 2 to 3 days. Because it contains a moist vegetable puree, move it to the fridge if your kitchen is warm, and it will keep about a week.
Pumpkin bread freezes very well. Wrap the whole loaf or individual slices in plastic wrap and then foil or a freezer bag. MSU Extension notes quick breads freeze well for later meals, and I find the quality holds for about 3 months.
Thaw slices on the counter in about 30 minutes, or warm them briefly in a toaster oven.
Is It Safe to Bake Pumpkin Bread in a Jar?
No. Recipes for baking bread in canning jars and sealing the lids while hot circulate every fall, but they are not safe. Extension food safety experts note that these sealed jars are not shelf stable.
The moist, low acid bread in a sealed jar with little oxygen can support the growth of the bacteria that cause botulism. If you want to give pumpkin bread as a gift, bake it in a paper or metal loaf pan and tell the recipient to refrigerate or freeze it.
How Do You Make It a Little Healthier?
Replace up to half the flour with white whole wheat flour for more fiber. Swap a quarter of the oil for unsweetened applesauce, and cut the sugar by about a quarter.
The loaf will be slightly less tender and less sweet, but still moist thanks to the pumpkin.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes. Use thick homemade puree and drain it in a sieve if it looks watery.
Why did my loaf sink?
It was likely underbaked or the oven door was opened too early.
Can I make it dairy free?
Yes. Use water or a plant milk instead of dairy milk.
Can I double the recipe?
Yes. Bake it in two loaf pans rather than one deep pan.
The Bottom Line
Moist pumpkin bread comes down to oil, lightly measured flour and gentle mixing. Bake at 350 F until a toothpick comes out clean, then let it cool before slicing.
Wrap it well, freeze extra slices, and skip the bread in a jar trend so every slice is both soft and safe.
