A perfect, soft pumpkin bread recipe with warm fall spices, guaranteed to stay moist for days.
This is the pumpkin bread recipe you’ve been looking for! It’s got a soft, beautiful texture that stays tender and honestly only gets better on day two.
Key Recipe Ingredients
- Pumpkin puree (not to be confused with pumpkin pie filling).
- Buttermilk. As an emulsifying ingredient, buttermilk is a heavy lifter when it comes to soft, tender pumpkin bread.
- Oil. Choosing a neutral oil ensures the loaf stays moist at room temperature (whereas butter solidifies and makes firmer baked goods).
- The dark brown sugar is hygroscopic, meaning it absorbs water from the environment, contributing to its lovely moist crumb.
- Yummy Spices. My pumpkin bread packs a punch of cinnamon and ginger, and a whiff of cloves. I think it’s the perfect blend of warming spices.
How to Make Super Moist Pumpkin Bread
This recipe is super simple, using the easy muffin method of mixing the dry ingredients in one bowl, the wet ingredients in another, and gently combining the two. There are 2 keys to maximizing the softness in the final pumpkin bread:
- Don’t overmix. To avoid overmixing, use your largest bowl for the dry ingredients, and grab your largest rubber spatula. (I use a massive mixing bowl and a professional-sized spatula) so you can do larger strokes once you’ve added the liquids. Fewer strokes means less toughening gluten is formed.
- Use a thermometer. The single most reliable test for doneness is temperature (it is one of the key secrets to my Ultimate Moist and Fluffy Vanilla Cake Recipe). Grab a cheap instant read thermometer and when the pumpkin bread hits 190ºF in the middle, take it out of the oven. Be sure to check in a few different spots in the loaf.
Pumpkin Spice Bread with Cream Cheese Frosting
- 1 ¾ cups all purpose flour (7.9 oz/224 g)
- ⅓ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tbsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- 1 14- oz can 1 3/4 cups pure pumpkin puree
- ½ cup brown sugar
- ½ cup buttermilk or plain yogurt
- ½ cup canola oil
- 1 large egg
- Preheat oven to 350ºF. Prepare an 9×5-inch metal loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides).
- In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt and spices.
- In a separate bowl, whisk together pumpkin puree, brown sugar, buttermilk, oil and egg.
- Using your largest rubber spatula, scrape the pumpkin mixture into the flour mixture and gently fold it in until just combined. A few floury streaks are fine – do not overmix.
- Scrape batter into prepared loaf pan and smooth out the top. Bake in centre of oven for 55-65 minutes, until internal temperature reaches 190ºF when tested in several spots in the loaf (or top springs back when gently pressed in the middle/tester comes out clean – but a thermometer is most reliable).
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