why make this recipe
Perfectly Moist Pumpkin Bread is a delightfully easy recipe that brings the warm flavors of fall to your kitchen. This bread is not just delicious but also super moist and fluffy, making it a favorite for breakfast, snacks, or dessert. The combination of canned pumpkin and spices creates a comforting aroma that fills your home. Plus, it’s versatile—you can enjoy it plain, with butter, or even as a base for a pumpkin sandwich!
how to make Perfectly Moist Pumpkin Bread
Ingredients:
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil, neutral oil, or olive oil (I always use extra-virgin olive oil now)
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling)
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons (11 to 12 grams) baking soda
- 1 to 1.5 teaspoon (5 to 7 grams) fine sea salt or kosher salt (I use 1.5 teaspoons salt now)
- 2 teaspoons (5 to 6 grams) cinnamon
- 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
- 1/2 teaspoon cloves (optional, I never use)
- 1/2 teaspoon allspice (optional, I never use)
Directions:
- Preheat the oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans with butter or non-stick spray.
- Using a stand mixer, hand mixer, or a whisk, beat sugar and oil together until blended.
- Add eggs one at a time, mixing after each addition.
- Stir in the pumpkin purée and water, mixing until well combined.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using) to the mixture. Whisk only until just incorporated.
- Pour the batter into the prepared pans.
- Bake for about an hour if using standard loaf pans. Start checking for doneness after 45 minutes. The loaves are done when the center springs back when touched. If using mini loaf pans, they should be done in under 45 minutes—start checking after 30 minutes.
- Let the bread cool in the pans for 15-20 minutes, then transfer to a cooling rack to cool completely before cutting and serving.
how to serve Perfectly Moist Pumpkin Bread
Perfectly Moist Pumpkin Bread is great served warm or at room temperature. You can slice it and spread butter on top or enjoy it plain. It also makes a lovely addition to a breakfast table, paired with coffee or tea. For a twist, try adding cream cheese frosting or a sprinkle of powdered sugar for a sweet treat!
how to store Perfectly Moist Pumpkin Bread
To keep your pumpkin bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. It can last for about 3-5 days. If you want to keep it longer, consider freezing it. Simply slice the bread, wrap each slice in plastic wrap, and store in freezer bags. It will stay fresh for up to 3 months. Just thaw slices in the fridge or at room temperature when you’re ready to enjoy!
tips to make Perfectly Moist Pumpkin Bread
- Always use pure canned pumpkin, not pumpkin pie filling.
- Don’t overmix the batter; whisk just until combined for a tender bread.
- Feel free to add nuts or chocolate chips for added flavor and texture!
- For extra flavor, consider adding vanilla extract to the mixture.
variation
You can easily customize this recipe by adding nuts like walnuts or pecans for a crunchy texture. You can also add chocolate chips for a sweeter version or swap out spices according to your taste preference.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just make sure to cook and puree it properly to get the right consistency.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
3. What can I do if my pumpkin bread is too dense?
If your bread is dense, try not to overmix the batter. Make sure all ingredients are measured properly and consider checking your baking soda for freshness, as old leavening agents can affect the rise.