This is the best pumpkin bread recipe that I have ever made. It contains the perfect amount of pumpkin flavor and it turns out moist and delicious every time.
Unfortunately, many recipes that I have tried in the past resulted in dry, crumbly bread. And there is nothing more disappointing than cutting into a loaf and have it fall apart even before taking the first bite.
Therefore, I knew I had to come up with a recipe that would allow the moisture to remain in the bread during and after it has been baked.
And I am happy to say that this recipe does just that.
The secret to keeping the bread moist is a process that most likely will sound familiar to you. However, you probably have never considered using it when making bread.
The process is called resting. It is most often used after steak, chicken or pork has been cooked. It requires the meat to be covered or wrapped in aluminum foil after the meat has been removed from the heat source.
This helps keep the moisture from escaping from the center of the meat and becoming dried out and tough to chew.
Therefore, following the same basic principle, it has become the secret to keeping pumpkin bread moist and delicious as well.
After the bread comes out of oven let it rest briefly before removing it from the pan. Then immediately, while still warm, wrap it completely in foil. It is as simple as that.
However, the key is to allow the pumpkin bread to cool completely before removing it from the foil. Although it is difficult to wait that long before taking your first bite, the results are well worth it in the end!
Pumpkin Bread Recipe
*Complete recipe instructions are located in a printable recipe card at the bottom of this article.
Granulated white sugar
Light brown sugar
Pumpkin pie spice
The first step in making this pumpkin bread recipe is to pre-heat the oven and prepare a 9×4″ loaf pan. Grease or spray the pan with non-stick spray and set aside.
If you prefer, you can line the loaf pan with parchment paper or use a silicone bread loaf pan instead of the non-stick spray.
Then In a large bowl, add the white sugar, brown sugar, flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Whisk the mixture together until no clumps are visible.
Set the dry ingredients aside while you combine the wet ingredients.
In another large bowl, combine the egg, pumpkin puree, oil and water. If you want this recipe to be oil-free, substitute all-natural applesauce in place of the oil.
Once the wet ingredients are mixed well, slowly add the dry ingredients to the bowl. Use a silicone spatula and mix until combined.
Then pour the pumpkin bread batter into the prepared loaf pan and use the spatula to evenly spread it in the pan.
Place it in the oven and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
Then remove the pan from the oven and let cool in the pan for about 5 minutes. Carefully take it out of the pan and immediately wrap the loaf in aluminum foil.
You don’t want the foil to be tightly wrapped around the bread. If you do so, the pumpkin bread may stick to the foil. Instead, loosely wrap the foil around the bread.
Let it cool off completely before removing the foil. Then store in an air-tight container at room temperature for up to 4 days.
Other Pumpkin Recipes
If love everything pumpkin this time of the year, including this pumpkin bread recipe, be sure to check out some of our other favorite pumpkin recipes below.
- Pumpkin Roll
- Classic Pumpkin Cookies
- Easy Pumpkin Cookies – Just 2 Ingredients
- Homemade Pumpkin Donuts
- Best Pumpkin Pie
- Pumpkin Butter
- Pumpkin Cinnamon Rolls
- No Bake Pumpkin Cheesecake
- Quick & Easy Pumpkin Dip
- Pumpkin Spice Latte
Mary and Jim
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- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup + 1½ Tbsp all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp pumpkin spice
- 1 large egg
- ¾ cup pumpkin puree
- ⅓ cup oil
- ⅓ cup water
- Pre-heat oven to 350°F
- In a large bowl, combine white sugar, brown sugar, flour, baking soda, baking powder, salt, cinnamon and pumpkin spice.
- In another bowl, combine egg, pumpkin puree, oil and water.
- Add dry ingredients to wet ingredients. Mix until combined.
- Grease one large loaf pan (9x4inch) and pour the batter into it.
- Bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the bread cool in the pan for about 5 minutes. Take it out of the pan and loosely wrap the loaf in aluminum foil. Let it cool off completely wrapped in the foil.
To make this recipe oil-free, substitute all-natural applesauce for the oil.
Recipe courtesy of Old World Garden Farms
Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 205mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 1g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.