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!
Here 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. This is an old recipe as you can tell from the ingredients. I’m sure there would be a way to make it healthier…perhaps by using whole wheat flour and substituting something for the sugar and oil. My feeling is that I only make this in the fall, maybe once or twice. So if it’s not all that good for me, I don’t worry about it too much!
Moist & Spicy Pumpkin Bread Recipe
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 oh so moist. With all these loaves, it’s perfect for sharing with neighbors or family.
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.
Nothing says fall like a good pumpkin recipe.
If you try this make sure and let me know!
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My favorite Goldtouch bread pans: