Spiced Moist Pumpkin Bread

The air is crisp, leaves are turning, and the aroma of pumpkin spice fills every corner – it’s officially pumpkin season! And what better way to celebrate than with a slice of warm, tender, and perfectly spiced pumpkin bread? This isn’t just any pumpkin bread recipe; this is the spiced moist pumpkin bread that will have everyone begging for seconds. We’re talking intensely flavorful, incredibly moist, and ridiculously easy to make. Forget dry, bland loaves; this recipe is your ticket to pumpkin bread perfection. The secret? A combination of warm spices, a touch of brown sugar, and a little extra moisture to keep every slice delightfully soft.

Pumpkin bread has always held a special place in my heart. Growing up, my grandmother’s kitchen would transform into a pumpkin-scented haven every October. The warmth of the oven, the comforting spices, and the joy of sharing a homemade loaf – those are memories I cherish. Now, after years of perfecting her original recipe, I’m thrilled to share my version with you, ensuring that every bite evokes the same cozy feeling. Baking is more than just following instructions; it’s about creating experiences and sharing joy, and I believe this pumpkin bread recipe will do just that. So, grab your apron, gather your ingredients, and let’s bake some fall magic!

Pumpkin spice is definitely trending right now, especially in quick bread recipes, and this is the perfect time to impress family and friends with your baking expertise. And with this easy recipe, you’ll master making spiced moist pumpkin bread in no time! This recipe is designed to be foolproof, whether you’re a seasoned baker or just starting out. Let’s get started!

Ingredients for the Best Spiced Pumpkin Bread

Here’s what you’ll need to bake a loaf of incredibly spiced moist pumpkin bread. I’ve included some notes on ingredient science and potential substitutions to help you customize the recipe to your liking.

• Pumpkin Puree: 1 15-ounce can (not pumpkin pie filling). Pumpkin puree provides the signature flavor, moisture, and vibrant color. Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will throw off the recipe. Pumpkin is rich in fiber and antioxidants, making this a somewhat wholesome treat!
• All-Purpose Flour: 2 cups. All-purpose flour provides the structure for the bread. You can substitute with a 1:1 gluten-free flour blend for a gluten-free version. Make sure to measure your flour accurately using the spoon-and-level method to avoid dry bread.
• Granulated Sugar: 1 cup. Granulated sugar adds sweetness and helps to tenderize the bread. You can reduce the amount slightly if you prefer a less sweet bread.
• Brown Sugar: ½ cup, packed. Brown sugar adds moisture and a caramelly depth of flavor. The molasses in brown sugar contributes to the bread’s moistness. Light or dark brown sugar can be used interchangeably.
• Eggs: 2 large. Eggs bind the ingredients together and add richness and structure. Use room temperature eggs for better emulsification.
• Vegetable Oil: ½ cup. Vegetable oil contributes to the bread’s moistness. You can substitute with melted coconut oil or applesauce for a slightly different flavor profile.
• Water: ¼ cup. The water adds extra moisture.
• Baking Soda: 1 teaspoon. Baking soda is a leavening agent that helps the bread rise. Make sure your baking soda is fresh for optimal results.
• Baking Powder: ½ teaspoon. Baking powder works with the baking soda to create a light and airy texture.
• Salt: ½ teaspoon. Salt enhances the flavors of the other ingredients and balances the sweetness.
• Pumpkin Pie Spice: 2 teaspoons. Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, and cloves, providing the signature warm spice flavor. You can make your own by combining equal parts of each spice.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the overall flavor.
• Optional: Chopped nuts (walnuts, pecans), chocolate chips, or dried cranberries for added texture and flavor.

Pro Tip: Using high-quality spices can make a noticeable difference in the flavor of your pumpkin bread. I prefer to buy my spices from a local spice shop for the freshest, most potent flavors.

Expert Tips for the Perfect Loaf

After countless batches of pumpkin bread, I’ve learned a few tricks to ensure a perfect loaf every time. Here are my top expert tips for achieving the most delicious and spiced moist pumpkin bread:

• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
• Use a Toothpick Test: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s done.
• Cool Completely: Let the bread cool completely in the pan before slicing to prevent it from crumbling.
• Spice it Up: Feel free to adjust the amount of pumpkin pie spice to your liking. If you prefer a stronger spice flavor, add an extra ½ teaspoon.
• Add Chocolate: Chocolate chips and pumpkin spice is the perfect combination. Add 1 cup of your favorite chocolate chips to the batter before baking.
• Nuts About It: For a nutty flavor, add a half cup of walnuts or pecans to the batter.
• Room Temperature is Key: Using room temperature eggs and dairy allows for better emulsification, creating a smoother and more consistent batter.
• Don’t Overbake: Overbaking will dry out the bread. Keep a close eye on it in the last 10 minutes of baking.
• Prepare the Pan: Grease and flour the loaf pan thoroughly to prevent sticking. You can also line the pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.

I also recommend experimenting with different toppings to customize your pumpkin bread. A simple glaze made with powdered sugar and milk adds a touch of sweetness, while a sprinkle of cinnamon sugar creates a delightful crunchy crust.

Storage Substitutions

Here’s everything you need to know about storing your delicious spiced moist pumpkin bread and making ingredient substitutions to suit your dietary needs or preferences.

• Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
• Dairy-Free: Substitute the vegetable oil with melted coconut oil.
• Lower Sugar: Reduce the granulated sugar and brown sugar by ¼ cup each. You can also use a sugar substitute like stevia or monk fruit, but be sure to adjust the amount according to the package instructions.
• Egg-Free: Use applesauce or mashed banana as an egg substitute. Replace each egg with ¼ cup of applesauce or mashed banana.
• Oil-Free: You can substitute the vegetable oil with an equal amount of unsweetened applesauce. The applesauce will add moisture and sweetness, but the texture of the bread may be slightly different.

I also suggest experimenting with different flours to add unique flavors and textures to your pumpkin bread. Whole wheat flour will give the bread a nuttier flavor and denser texture, while oat flour will create a soft and tender crumb.

FAQ: Your Spiced Pumpkin Bread Questions Answered

Why is my pumpkin bread dry?

Dry pumpkin bread is often caused by overbaking or using too much flour. Make sure to measure your flour accurately using the spoon-and-level method and check the bread for doneness with a toothpick. Remove the bread from the oven as soon as the toothpick comes out clean or with a few moist crumbs.

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s not recommended. Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe. Stick with 100% pure pumpkin puree for the best results.

How do I make my pumpkin bread more moist?

To make your pumpkin bread more moist, try adding a little extra oil or applesauce to the batter. You can also add a tablespoon or two of sour cream or yogurt for added moisture and richness. Be careful not to overbake the bread, as this can also dry it out.

Can I freeze pumpkin bread?

Yes, pumpkin bread freezes very well. Wrap the cooled bread tightly in plastic wrap and then in foil or place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

What can I add to pumpkin bread to make it more interesting?

There are many ways to add interest to pumpkin bread! Try adding chopped nuts, chocolate chips, dried cranberries, or a swirl of cream cheese filling. You can also top the bread with a simple glaze or a sprinkle of cinnamon sugar.

How do I prevent my pumpkin bread from sinking in the middle?

A sunken middle can be caused by several factors, including overmixing the batter, using too much leavening agent (baking soda or baking powder), or not baking the bread long enough. Make sure to follow the recipe instructions carefully and check the bread for doneness with a toothpick.

Can I make pumpkin muffins instead of bread?

Yes, you can easily adapt this recipe to make pumpkin muffins. Simply fill muffin liners about ¾ full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Reduce the baking time accordingly.

Bake Up Some Fall Happiness

There you have it – the ultimate recipe for spiced moist pumpkin bread! This recipe is more than just a set of instructions; it’s an invitation to create something delicious, share warmth, and embrace the joys of fall. Whether you’re baking for a cozy weekend brunch, a holiday gathering, or simply to treat yourself, this pumpkin bread is guaranteed to be a hit.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to fill your home with the irresistible aroma of pumpkin spice. And when you do, be sure to snap a picture and share it with me! I can’t wait to see your delicious creations. Don’t forget to leave a comment below and let me know how your spiced moist pumpkin bread turned out!

Happy baking!

Print