This super moist Pumpkin Bread recipe I am sharing today is my mother's. I admit it; it is super delicious and easy to make! Made with canned pumpkin puree and spiced with cinnamon & nutmeg.
Moist Pumpkin Bread
I am back with another easy pumpkin recipe. This time, it is a moist pumpkin bread recipe made with few ingredients, loaded with pumpkin flavour, soft, fluffy, and has the right sweetness and spices ratio.
This is my go-to a fall-time treat; it is simple and easy to follow, and it always turns out great and never disappoints. I find this recipe hard to beat!
For me, a piece or two of this bread with a cup of Oat Milk Hot Chocolate is a perfect breakfast. You can also enjoy it as a dessert or snack; it is just excellent at any time.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Butter: I use unsalted butter to get moist bread with a perfect texture.
Granulated sugar: You may also use refined cane sugar, dates syrup, coconut sugar, maple syrup or even honey.
Eggs: I like to use eggs that are at room temperature for the best texture.
Pumpkin puree: I use canned pumpkin puree for this recipe. However, you may also use homemade pumpkin puree.
Vanilla extract: I use it for some added flavor.
All-purpose flour: I use use all-purpose flour; however, whole wheat flour will go well in this recipe too.
Baking powder & Baking soda: It helps the dough rise and expand.
Ground cinnamon & Nutmeg: Adds a subtle and sweet taste to the bread. You can use pumpkin spices instead.
How To Make old fashioned pumpkin bread?
One: Preheat the oven to 180C /350F. Grease a 2lb loaf pan generously with butter.
Two: In a bowl, mix butter with sugar well then add the eggs, one by one, mix well using an electric whisk. Add the pumpkin puree and vanilla extract, mix again.
Three: Then, add flour, baking soda, salt, baking powder, ground cinnamon and nutmeg, mix one more time.
Four: Pour the batter into the loaf ban then bake for 45 minutes or until fully baked.
Top Tips!
- Remember not to overmix the ingredients, or you will end up with a tough dread.
- Make sure to not add salt if you are using salted butter.
- You can use the same recipe to make pumpkin muffins. How ever you will just bake them for 20-25 minutes.
- You can add ½ cup of chocolate chips, pecans, walnuts or cinnamon chips to the batter.
How To Store Pumpkin Bread
This bread will stay good for about 2-3 days at room temperature and about 4-5 days in the fridge.
Recipe FAQs
This loaf cake is made to be moist. The butter, eggs and pumpkin puree make it moist and add texture.
Yes, you can; in fact, pumpkin bread is freezer friendly. Make sure to wrap it in a foil or plastic bag before freezing. You can store pumpkin bread for over 2 months. Make sure to defrost it and let it come to room temperature before unwrapping the bread.
Yes, you can make eggless pumpkin bread. All you have to do is skip eggs from this recipe. You can replace eggs with more pumpkin purees or ½ cup of plain yoghurt.
More Pumpkin Recipes
- Pumpkin Bundt Cake Recipe
- Philadelphia Pumpkin Cheesecake Recipe
- Incredibly Easy Pumpkin Pancakes
- Pumpkin Sheet Cake With Cream Cheese Frosting
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Super Moist Pumpkin Bread Recipe
Ingredients
- ½ cup butter , room temperature
- 1 cup granulated sugar
- 2 eggs , room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 180C / 350F and grease a 2lb loaf pan generously with butter.
- In a bowl, mix butter with sugar well then add the eggs, one by one, whisk well using an electric whisk.
- Add the pumpkin puree and vanilla extract, mix again.
- Then, add flour, baking soda, salt, baking powder, ground cinnamon and nutmeg, mix one more time.
- Pour the batter into the loaf ban then bake for 40-45 minutes or until fully baked.
Notes
- Remember not to overmix the ingredients, or you will end up with a tough dread.
- Make sure to not add salt if you are using salted butter.
Thea says
I baked this bread! It is absolutely delicious! I didn’t have nutmeg, so I only used cinnamon. Definitely will make it again.
Cristina says
This recipe is wonderful! The bread is so moist, soft and delicious.