Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
What You’ll Need for This Recipe
Pumpkin Puree: Just a reminder that you’re NOT using pumpkin pie filling, just pumpkin.
Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer.
Spices: I used cinnamon, allspice, ginger and freshly grated nutmeg but you can use your favorite spices, just use cinnamon, or use a pumpkin spice mixture.
How to Make Pumpkin Bread
1. Preheat oven to 350F and line a 9×5 baking tin with parchment paper or butter and flour it. Add the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and ginger to a large bowl then whisk together and set aside.
2. In a separate bowl add the oil, white and brown sugar and eggs. Whisk together until smooth.
3. Add the vanilla, pumpkin puree, and milk then whisk together until completely combined.
4. Pour the wet into the dry and mix until JUST combined. I use the same whisk I’ve used in the previous steps then finish it off with a spatula.
5. Pour the batter into your prepared baking tin then bake at 350F for about an hour. You can cover loosely with foil after 40 minutes to keep the top from browning too much.
6. Your pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when pressed lightly. Allow to cool in the pan for 30 minutes before removing and slicing.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- This pumpkin bread lasts for a week in the refrigerator. It’s best if warmed or brought to room temperature before serving.
- If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
- Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.
Frequently Asked Questions
How do you keep pumpkin bread moist?
This recipe makes the most moist pumpkin bread imaginable, pumpkin is GREAT at holding moisture in recipes! Make sure to store it in an airtight container or bag so it doesn’t dry out.
Should you refrigerate it?
It’s fine at room temperature but you can refrigerated it if you’d like to enjoy it over the course of a week.
How long does it last for?
Your pumpkin bread will last up to 3 days at room temp is stored in an airtight container or bag. It will last up to a week in the refrigerator. I think it tastes best at room temperature or slightly warm so give it a few seconds in the microwave if it’s cold.
Can You use Fresh Pumpkin for this Recipe?
Yes! You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin. Those big carving pumpkins have almost no flavor.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Pumpkin Bread recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Bread
Equipment
- 9x5 inch loaf pan
- 2 mixing bowls
Ingredients
- 1 3/4 cups all-purpose flour 210g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar 100g
- ⅓ cup white sugar 66g
- 1/4 cup whole milk 60mL
- 1 1/3 cup pumpkin puree 300g
- 1/2 cup vegetable oil 120mL
- 1 teaspoon vanilla extract 5mL
Instructions
- Preheat oven to 350 degrees. Prep a 9x5 inch loaf pan by lining with parchment paper or butter and flour it.
- Sift together flour, baking soda, baking powder, salt, and spices in a large bowl then whisk together and set aside.
- In a medium bowl combine the oil, sugars and eggs then mix well. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.
- Pour the wet mixture into the the dry and mix until just combined.
- Pour batter into your prepared 9x5 inch pan.
- Bake for about an hour at 350F. You can cover with foil halfway through baking to protect the top from browning. You'll know the pumpkin bread is done when a skewer inserted in the middle comes out clean and the center springs back when lightly pressed.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- This chocolate pumpkin bread lasts for a week in the refrigerator. It's best if warmed or brought to room temperature before serving.
- If you prefer not to use eggs then mix 2 tbsp ground flax seeds with 6 tbsp water and set aside for a few minutes. Mix in with the oil in place of eggs. You could also add one whole ripe banana mashed up as an egg substitute in this recipe.
- Don't use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree.
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