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My Journey to the Perfect, Moist Pumpkin Bread

Fall is my favorite time of year, and for me, it’s not truly here until the smell of pumpkin bread is wafting through the house. For a long time, my pumpkin bread was either too dense, too dry, or had a strange, gummy texture. I thought the secret was adding more pumpkin puree—I mean, it’s called “pumpkin bread,” right? My biggest mistake was assuming more of a good thing meant a better outcome. I ended up with a soggy loaf that refused to bake properly in the middle.

Lemon 11

I finally learned that the real secret to a perfectly moist, tender pumpkin bread is all about balance—specifically, the balance between wet and dry ingredients. The pumpkin provides a lot of moisture, so you don’t need to add a ton of oil or a second egg like I used to. The other key is the spice mix. I used to just dump in cinnamon, but I’ve learned that a blend of spices truly gives it that warm, complex flavor that makes it so much more than just a sweet loaf. The recipe I’m sharing with you today is the result of years of trial and error, and it’s foolproof.

Prep Time: 15 minutes Cook Time: 50-60 minutes Servings: 1 loaf (about 8-10 slices)

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1/4 cup milk (any kind)
  • 1 tsp vanilla extract
See also  Crispy Fried Jalapeños

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves).
  3. In a separate medium bowl, whisk the pumpkin puree, oil, eggs, milk, and vanilla extract until well combined and smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until the flour is just incorporated. A few lumps are fine! Do not overmix, as this will make your bread tough and dense.
  5. Pour the batter into your prepared loaf pan and smooth the top with your spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  7. Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing it while warm can cause it to crumble.
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@_bakingbythebook

Ingredient Substitutions

If you find yourself short on an ingredient, don’t worry! Here are some common swaps you can make.

  • Pumpkin Puree: You can use an equal amount of canned sweet potato or butternut squash puree.
  • Spices: If you don’t have individual spices, use 2 teaspoons of a pumpkin pie spice blend instead.
  • Oil: An equal amount of melted butter works for a richer flavor, or unsweetened applesauce for a lower-fat option.

Tips for Leftover

If you have any pumpkin bread left, there are so many ways to enjoy it!

  • Toast slices in a pan with a little butter until golden brown, then slather with more butter or cream cheese.
  • Make a decadent pumpkin bread French toast by dipping slices in an egg and milk mixture and pan-frying.
  • Crumble leftover pieces over a bowl of yogurt or a scoop of ice cream for a quick snack.
See also  French Coconut Pie

Notes for Success

  • Don’t overmix: This is the most important tip. Overmixing develops the gluten in the flour, which will make your bread tough and gummy.
  • The right kind of pumpkin: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
  • Let it cool: For the best texture and to prevent it from falling apart, let the bread cool completely before slicing it.
Lemon 11

Pumpkin Bread Recipe

alexa dan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1/4 cup milk any kind
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • In a separate bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth and well combined.
  • Pour wet ingredients into dry ingredients and gently mix with a spatula until just combined. A few small lumps are fine. Do not overmix.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix: Overmixing develops gluten, leading to a tough or gummy texture.
Use pure pumpkin: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
Cool completely: Allow the loaf to cool fully to set the crumb and prevent crumbling when sliced.

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