Moist pumpkin bread loaf fresh out of the oven

Moist Pumpkin Bread Recipe

ByCasey Monroe

why make this recipe

This Moist Pumpkin Bread Recipe is perfect for fall, but it’s delightful any time of year! It combines the warm flavors of pumpkin and spices with a creamy center that makes it extra special. It’s soft, sweet, and just the right treat for breakfast, snacks, or dessert. Plus, it’s easy to make and great for sharing with friends and family.

how to make Moist Pumpkin Bread

Ingredients:

  • 1 ¾ cups (220 grams) all-purpose flour
  • 2 large eggs
  • 1 cup (240 ml) canned pumpkin puree
  • ½ cup (120 ml) vegetable oil
  • ½ cup (100 grams) brown sugar
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) granulated sugar
  • 8 oz (226 grams) cream cheese, softened
  • ¼ cup (60 ml) milk
  • 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsps cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • 2 tsps vanilla extract
  • 1 tsp vanilla extract

Directions:

  1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line it with parchment paper for easy removal later.

  2. Dry Mixture: In a mixing bowl, whisk together the flour, spices, baking soda, and salt. This will create a lovely base for your bread.

  3. Cream Cheese Filling: In another bowl, blend the softened cream cheese, sugar, and one egg until smooth. This will be your creamy filling.

  4. Wet Ingredients: In a large bowl, mix together the pumpkin puree, vegetable oil, both brown and granulated sugars, and the remaining egg. Stir until everything is well combined.

  5. Batter Assembly: Gently add the dry mixture to the pumpkin mixture. Fold everything together with a spatula. Be careful not to over-mix; you want to keep the batter fluffy.

  6. Layering: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly along the center, then pour the rest of the batter on top.

  7. Artistic Touch: Use a knife to swirl the cream cheese through the pumpkin batter. This will create beautiful patterns.

  8. Baking: Place the loaf pan in the oven and bake for 60-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.

  9. Cooling and Serving: Once done, let the bread cool in the pan. After it’s completely cool, remove it from the pan, slice it, and enjoy the creamy surprise inside!

how to serve Moist Pumpkin Bread

This pumpkin bread is delicious on its own, but you can also serve it with butter or cream cheese spread. Pair it with a warm cup of coffee or tea for a cozy afternoon snack.

how to store Moist Pumpkin Bread

To store your pumpkin bread, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to 3 days. For longer storage, freeze the bread by wrapping it and placing it in an airtight container. It will last up to 3 months in the freezer!

tips to make Moist Pumpkin Bread

  • Make sure your cream cheese is softened before mixing for a smooth filling.
  • Don’t over-mix the batter; folding gently keeps the bread fluffy and moist.
  • You can use fresh pumpkin puree instead of canned for a richer flavor.

variation

You can add nuts or chocolate chips to the batter for added texture and taste. If you prefer a sweeter bread, you might increase the sugar a bit!

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may yield a denser bread.

How do I know when the bread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

Can I make mini pumpkin breads with this recipe?
Absolutely! Just adjust the baking time to about 20-25 minutes for mini loaves. Check for doneness with a toothpick.

Enjoy baking and sharing this deliciously moist pumpkin bread!