Best Moist Pumpkin Bread Recipe
Packed with pumpkin, olive oil, and seasonal fall spices this old-fashioned recipe is the Best Moist Pumpkin Bread you'll find. This no-knead, dense, and soft quick bread has been tested by 6 generations and is a rustic fall treat perfect with melted butter or covered in icing.
Servings: 10 Slices
Calories: 319kcal
Equipment
- 9x5 Loaf Pan
- Large Mixing Bowls
- Measuring Cups and Spoons
- Whisk
Ingredients
- 1¾ cup Flour spooned and leveled
- 1 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 1/2 teaspoon Ground Ginger
- 1½ cups Sugar
- 2 large Eggs
- 1/3 cup Water
- 1 cup Pumpkin Puree
- 1/2 cup Olive Oil
Instructions
- Pre-heat the oven to 350ºF and grease a 9x5 loaf pan with butter or shortening and then dust the side with flour, shake out any excess flour and set aside.
- In a large mixing bowl whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and sugar together.
- Using a separate mixing bowl whisk the eggs, water, pumpkin puree, and olive oil together until just combined, don't over mix.
- Add the wet ingredients to the bowl of the dry ingredients and mix together until just combined, again don't over mix.
- Pour the batter into the prepared baking pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean (mine is usually done at about 67 minutes). Remove and let sit for 10 minutes before removing from the pan and placing on a cooling rack to cool completely.
Notes
- To test the bread for doneness stick a toothpick in the very center of the bread. If it comes out clean the bread is ready, if it has batter on it return the pan to the oven and cook for an additional 10 minutes.
- Make sure to both grease your loaf pan with butter or shortening and then dust the sides with flour. This will help release the cooked bread from the pan.
- Measure the flour correctly! Use a spoon to scoop up the flour into your measuring cups and then use the backside of a knife to level off the excess on top.
- To fix undercooked pumpkin bread, place it back in the loaf pan if you've removed it and then put it back in the oven at 350ºF. Cook it for an additional 10 minutes, check the center with a toothpick, and then add an additional 5 to 10 minutes until it the toothpick comes out clean.
Recipe Variations
- Spread on a topping: some options to try are a vanilla glaze, chocolate ganache, or just make some homemade whipped cream.
- Add nuts or dried fruit: Mixing in nuts is always a debate in my family, but if you like a little crunch I suggest trying some crushed pecans. Alternatively, you can mix in dried fruit such as raisins or dried cranberries.
- Mix in some chocolate chips: This might be my favorite variation. Stirring some chocolate chips into the batter makes this infinitely more decadent.
- Egg Free Pumpkin Bread: to make this recipe egg-free swap the eggs for 2 flax eggs, by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Set the mixture aside and let it thicken for about 10 minutes before adding it to the batter.
- Whole Wheat Pumpkin Bread: swap the all-purpose flour for whole wheat flour to make more rustic flavored pumpkin bread.
- Gluten-Free Pumpkin Bread: you can also swap the flour for a gluten-free measure-for-measure flour if you'd prefer to remove the gluten.
Nutrition
Serving: 1slice | Calories: 319kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 303mg | Potassium: 90mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3874IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg