How do you keep pumpkin bread moist?

The key to moist pumpkin bread is not overmixing the batter and using enough fat and pumpkin puree. This recipe includes oil, which helps maintain moisture, and brown sugar for a soft crumb. Once baked, wrap the bread tightly and store it properly to keep it from drying out.

Can I use fresh pumpkin instead of canned?

Yes, you can! Just be sure to roast and puree your pumpkin until smooth, then strain it to remove excess moisture. Use 1 cup of your homemade puree in place of canned. Keep in mind, the flavor might be slightly lighter and more subtle compared to canned pumpkin.

Why did my pumpkin bread sink in the middle?

This usually happens when the batter is overmixed, the oven temperature is off, or the bread wasn’t fully baked. Be sure to test for doneness with a toothpick. If it comes out wet, it needs more time. Also, avoid opening the oven door too early in the baking process.

Can you freeze homemade pumpkin bread?

Absolutely. This pumpkin bread freezes beautifully. Wrap slices or the whole loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours. It tastes just as fresh when warmed up again.

Pumpkin Bread Recipe: 5-Star Fall Treat

Name: Pumpkin Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 2 large eggs; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 cup pumpkin puree (not pie filling); 1/2 cup vegetable oil; 1 tsp vanilla extract

Ingredients

Scale

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 large eggs

3/4 cup granulated sugar

1/4 cup brown sugar

1 cup pumpkin puree (not pie filling)

1/2 cup vegetable oil

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F and grease a 9×5 loaf pan.

2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a bowl.

3. In a separate bowl, whisk eggs, sugars, pumpkin, oil, and vanilla.

4. Stir dry ingredients into wet just until combined.

5. Optional: Fold in chocolate chips or nuts.

6. Pour batter into the pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick comes out clean.

8. Cool in pan for 10 minutes, then move to a wire rack to cool completely.

Notes

Wrap tightly for storage and refrigerate for up to 1 week.

Freeze for up to 3 months.

Customize with nuts, chocolate chips, or dried fruit.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Baking
Method: Oven
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 190mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg