Moist Pumpkin Bread Recipe
Pumpkin bread is a moist, spiced quick bread that’s perfect for fall baking. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it has a rich flavour and soft texture just like my Pumpkin Muffins Recipe. Sweet yet comforting, it’s delicious on its own, topped with butter, or even served as a dessert with cream cheese frosting.
In this blog post, you will learn how to make pumpkin bread.
How to Make Pumpkin Bread
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, whisk the eggs and both sugars together.
Add the pumpkin puree to the wet ingredients and whisk together.
Then, add the softened, unsalted butter and mix until combined.
Slowly pour the dry ingredients into the wet ingredients while slowly mixing the wet and dry.
Lastly, add the milk and mix. If using chocolate chips, add them into the batter here.
Pour the batter into a 9”x13” greased loaf pan. Grease with either butter or a non-stick spray.
Bake for 1 hour or until a knife inserted comes out dry.
Remove from the oven and let cool in the pan for about 15 minutes.
Remove the pumpkin loaf from the pan and continue to let cool on a cooling rack.
Slice and serve alongside one of my moist morning glory muffins!
Storage
Pumpkin bread will store well if kept properly.
Once cooled completely, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days.
For longer storage, place it in an airtight container or wrap and refrigerate it, where it will last about a week.
Pumpkin bread also freezes beautifully. To freeze your bread, wrap it in plastic and then foil (or place in a freezer bag) and store for up to 3 months.
To enjoy later, thaw at room temperature or warm gently in the oven for a freshly baked taste.
Ingredients
All-Purpose/Plain Flour: all-purpose flour forms the structure of the bread, giving it stability and a soft crumb.
Baking Soda: baking soda acts as a leavening agent, helping the bread rise and remain light.
Cinnamon: cinnamon adds warmth and classic fall spice flavour.
Ginger: ginger brings a subtle kick and depth that complements the pumpkin.
Salt: salt balances sweetness and enhances all the other flavours.
Eggs: eggs provide structure, moisture, and help bind the ingredients together.
Granulated Sugar: granulated sugar sweetens the bread and adds lightness.
Brown Sugar: brown sugar deepens the sweetness with a hint of molasses flavour, making the bread rich and moist.
Pumpkin Purée: pumpkin puree is the star ingredient, giving the bread its moist texture, natural sweetness, and signature flavour just like in my Homemade Pumpkin Cookies Recipe.
Unsalted Butter: unsalted butter adds richness, moisture, and a tender crumb.
Whole Milk: whole milk keeps the bread soft and helps blend the flavours smoothly.
Tips
- Try adding walnuts instead of chocolate chips for a nutty flavour!
Try these other cozy holiday recipes.
Pumpkin Loaf Recipe
Ingredients
- 2 c. all-purpose/plain flour
- 1 tsp. baking soda
- 2 tsps. Cinnamon
- 1/2 tsp. ginger
- 3/4 tsp. salt
- 2 large eggs
- 1/2 c. granulated sugar
- 3/4 c. brown sugar
- 2 c. pumpkin puree
- 1/2 c. unsalted butter
- 1/4 c. whole milk
- 1/2 c. chocolate chips milk or dark
Instructions
- Preheat the oven to 350℉/180℃/Gas Mark 4.
- In a medium bowl, whisk the all-purpose flour, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar together.
- Add the softened unsalted butter to the wet ingredients. Then add the pumpkin puree and mix in well.
- Pour the dry ingredients into the wet ingredients and mix together. Do your best not to overmix.
- Add the milk and incorporate.
- Lastly if adding chocolate chips add them here.
- Bake for 1 hour or until a knife inserted comes out dry.
- Let cool and enjoy!
Notes
Author: Sarah Young