Extra Moist Pumpkin Bread: The Ultimate Fall Recipe

Experience all the comfort of autumn with this extra moist pumpkin bread, featuring a soft crumb, warming spices, and rich pumpkin flavour.

Perfect for breakfast, snacks, or a cozy treat, this easy loaf will become your new seasonal favourite.

Why You’ll Love This Pumpkin Bread

When autumn rolls around, there’s nothing more comforting than the aroma of homemade pumpkin bread wafting through the house.

For me, it brings back childhood memories, just like a “madeleine moment” especially as a fan of French spiced bread (pain d’epices), which are hard to find here in England!

Even though there’s no honey in this recipe, each bite is soft and melt-in-the-mouth, bursting with delicate spice that rivals the best gingerbread.

The preparation couldn’t be simpler, requiring only basic pantry ingredients and allowing for endless customisation: add chocolate chips or nuts for a change.

This bread keeps beautifully for several days, making it ideal for “impromptu” snacks or a morning coffee companion.

I’m sharing all my top tips here so your loaf turns out perfectly every single time, even if you’re a baking beginner!

Essential Ingredients for the Best Extra Moist Pumpkin Bread

For easy and accurate measuring, 1 cup = 240 ml.

• 220 g (1 ¾ cups) all-purpose flour : Spoon into the cup and level off for a light, airy loaf with perfect texture.
• 1 teaspoon baking soda : Essential for a beautifully risen, fluffy pumpkin bread.
• 2 teaspoons ground cinnamon : Brings a warm, comforting spice that perfectly complements pumpkin.
• ¼ teaspoon ground nutmeg : Adds a subtle, aromatic touch reminiscent of classic spiced loaves.
• ¼ teaspoon ground cloves : Deepens the flavour profile with a gentle, spicy edge.
• ¼ teaspoon ground ginger : Provides a zesty kick and enhances the overall spice blend.
• ¾ teaspoon salt : Balances the sweetness and brings out the full flavour of the spices.
• 2 large eggs, at room temperature : Ensure a smooth batter and help bind all the ingredients together.
• 100 g (½ cup) granulated sugar : Creates a tender crumb and the right level of sweetness.
• 150 g (¾ cup, packed) light or dark brown sugar : Adds a delicious caramel note and keeps the loaf extra moist.
• 340 g (1 ½ cups) pumpkin purée (homemade or canned) : The star ingredient for unbeatable moisture and rich flavour.
• 120 ml (½ cup) vegetable oil (or melted canola/coconut oil) : Preferred over butter for a super soft, moist loaf that stays fresh longer.
• 60 ml (¼ cup) orange juice : Adds a hint of fruity brightness, or substitute with any milk for a milder flavour.
• Optional: 1 cup chocolate chips or chopped nuts : Customize your pumpkin bread with chocolate or nuts for an even more indulgent twist!

Step-by-Step Instructions for Perfect Extra Moist Pumpkin Bread

– Prep the Oven and Pan

• Position your oven rack in the lower third to ensure even baking. Preheat the oven to 350°F (175°C).
• Grease a metal loaf pan (9×5 inches or 10×4 inches) or line it with parchment paper for easy release.
• This helps prevent the top from over-browning and makes unmolding effortless.

– Mix the Dry Ingredients

• Sift the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt into a large bowl.
• Whisk thoroughly so the spices are evenly distributed.
• Sifting creates a lighter, lump-free batter for a softer crumb.

– Prepare the Wet Ingredients

• In a separate bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and well combined.
• Add the pumpkin purée, vegetable oil, and orange juice, mixing until the batter is glossy and fluid.
• The mixture should be silky and well blended.

– Combine Wet and Dry Mixtures

• Pour the wet ingredients over the dry mixture.
• Gently fold together with a spatula or wooden spoon, mixing only until you no longer see streaks of flour.
• It’s okay if there are a few small lumps, do not overmix to keep the bread extra moist and tender.

– Add Optional Mix-Ins : If desired, gently fold in chocolate chips or chopped nuts for extra texture and indulgence.

– Bake the Pumpkin Bread

• Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
• Bake for 60 to 65 minutes. Halfway through, loosely tent the loaf with foil if the top is browning too quickly.
• The bread is ready when a toothpick inserted in the center comes out with just a few moist crumbs.

– Cool and Remove from Pan

• Let the pumpkin bread cool completely in the pan on a wire rack.
• Carefully remove it from the pan, slice, and enjoy.
• Letting it cool fully helps keep the loaf from breaking or collapsing.

Tips and Tricks for Perfect Pumpkin Bread Every Time

Follow these tips, and you’ll always get a pumpkin bread that’s ultra-moist, flavourful, and just the way you like it!

– Don’t overmix the batter: For a super soft loaf, only mix until the flour is just incorporated. Overmixing can make the bread dense and chewy. As soon as you no longer see dry flour, stop mixing, even if there are a few small lumps left.

– Orange juice or milk? Orange juice adds a subtle fruity note and a bit of tang that brightens the pumpkin and spices. Prefer a milder, more classic taste? Use any kind of milk (dairy or plant-based). Both options make for a moist, delicious loaf!

– Make it your own: This recipe is a perfect base for your favourite add-ins. Toss in chocolate chips for gooey bites, pecans, walnuts, or even cranberries for crunch and extra flavour. You can also use the batter for muffins (about 20 minutes in the oven) or a bundt cake for a showstopping dessert. Feel free to swap or tweak the spices to suit your taste, pumpkin pie spice mix works great too.

Extra tip: If the top of your bread starts browning too quickly in the oven, loosely cover it with foil halfway through baking. This will keep it golden without burning.

With these tips, you’ll always end up with a pumpkin bread that’s moist, aromatic, and absolutely perfect for your taste!

Variations: Muffins, Bundt Cake, and Customisations

– Pumpkin Muffins: Use the same batter to make 15 to 18 individual muffins, perfect for breakfast or a snack on the go.
They bake quickly: about 20 minutes at 350°F (175°C), or until a toothpick comes out clean.

– Bundt Cake Version: For a showstopping dessert at special gatherings, pour the batter into a well-greased bundt pan.
Baking time is a bit longer, around one hour, resulting in a dense, moist cake with beautiful shape.

– Classic or Loaded Pumpkin Bread: Let your creativity shine: stir in dark, white, or milk chocolate chips, or add chopped nuts for extra crunch.
You can also enjoy it plain to savour the full flavour of pumpkin and warming spices.

FAQ: Everything You Need to Know About Homemade Pumpkin Bread

– How do I make pumpkin purée from scratch? Peel and cube the pumpkin, steam until soft, then blend until smooth.

– Can I use butter instead of oil? Oil makes the bread softer and more moist, but you can substitute melted butter for a denser texture.

– Why did my pumpkin bread sink? Usually from overmixing or using too much pumpkin purée, mix gently and measure carefully.

– Can I prepare the batter ahead of time? Bake the batter right after mixing, waiting too long can reduce the effectiveness of the baking soda.

– How do I know when it’s done? A toothpick or knife inserted in the centre should come out clean or with just a few moist crumbs.

– Do I need to peel the pumpkin for homemade purée? Yes, remove the skin for a silky, lump-free purée.

– Can I use other squashes? Absolutely! Butternut, redi kuri squash or kabocha squash also work well in place of pumpkin.

– Can I reduce the sugar? Yes, adjust the sugar to taste; the texture will still be moist and tender.

– How should I store leftover pumpkin bread? Wrap well or keep in an airtight container at room temperature for 3-4 days.

– Can I add dried fruit or seeds? Yes! Add chopped nuts, pumpkin seeds, or dried cranberries for variety and crunch.

Best Ways to Store Pumpkin Bread

– Room Temperature: Wrap in plastic or store in an airtight container for up to 4 days for the freshest, softest bread.

– Refrigerator: For longer keeping, refrigerate for up to a week—bread stays moist but firm.

– Freezer: Freeze the whole loaf or individual slices, tightly wrapped, for up to 3 months.

– Thawing: Defrost in the refrigerator overnight, then let it come to room temperature before serving for best texture.

Other recipes to try for tea-time

• Chocolate Bread recipe (Chocolate Loaf Cake)
• Lemon poppy seed bread loaf recipe
• Classic Banana Bread Recipe (Easy & Moist)