Moist Pumpkin Bread Recipe | Easy & Delish!
With Autumn completely and finally here, the spicy scent of moist pumpkin bread baking in the oven just seems perfect. I’ve been making this pumpkin bread recipe for years, and it’s delicious!
This is my favorite pumpkin bread recipe. I have tried many different recipes over the years, but find this one to be moist, yet not mushy in the middle of the loaf. Â This is an old recipe, as you can tell from the ingredients. I made the recipe slightly healthier by using coconut oil. The original recipe called for 2 cups of sugar, and I have reduced it to 1 1/2 cups. I hate to mess with it too much…it’s a once-a-year treat!
Spicy + Moist Pumpkin Bread Ingredients
- Canned 100% pure pumpkin: the brand most commonly used is Libby’s. Definitely don’t get pumpkin pie filling!
- Eggs: binds the batter
- White sugar: necessary to sweeten the bread.
- Refined coconut oil: I have been using coconut oil in my baked goods for a while and it’s wonderful. A healthier choice than canola oil.
- All purpose flour: the base of any loaf of bread.
- Cinnamon: every pumpkin recipe must have cinnamon!
- Allspice: adds more autumn goodness.
- Baking soda: leavening for the bread to rise.
- Baking powder: additional leavening.
- Salt: balances the flavors.
Tip for Moist Pumpkin Bread
- This pumpkin bread recipe made 8 mini loaves and 4 small loaves. Once the bread is out of the pans, I let it cool just a bit. I wrap each loaf in plastic wrap while still warm. This locks in a little of the steam. Even after sitting in the freezer, the loaves taste fresh and very moist.
- This recipe definitely makes enough to freeze, with some left over to share with friends and family.
Moist Pumpkin Muffins
If you don’t want to make this moist pumpkin bread recipe as loaves, it’s perfect for muffins. Fill your muffin pan vessels almost all the way full with batter. Bake at 400 degrees F for 20 to 25 minutes. Watch them closely at the end so they don’t get too brown. Baking them at the higher temperature for less time makes the center rise, and you will have lovely, domed muffins.Â
*Affiliate links included. Click HERE for my disclosure statement.
My favorite Goldtouch bread pans:
- small bread pans (set of 4)
- mini bread pan (no longer available)
Get the sweet Chex mix recipe!
Pumpkin Bread
Ingredients
- 15 oz. can of 100% pure pumpkin
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups refined coconut oil (canola or vegetable oil can also be used)
- 3 cups flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground nuts can be added if desired.
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, blend pumpkin, eggs, sugar, and oil together with electric mixer.
- In a separate bowl combine rest of ing. and whisk together.
- Gradually add flour mixture to pumpkin mixture until well blended.
- Pour batter into greased and floured pans. Or use Baker’s Joy nonstick spray.
- Mini loaves = 20-25 min.
- Small loaves = 30-35 min.
- Large loaves = 50-55 min.
Notes
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in. Â
Nutrition
Nothing says fall like a good pumpkin recipe. If you make this recipe, and love it, I invite you to come back to leave a comment and a 5-star review. It would help me so much, and I would really appreciate it. Thank you!
