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Moist Pumpkin Bread Recipe

Flavorful, moist, and the perfect fall treat. This pumpkin bread is decadent, moist, and full of spices.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: fall recipes, Pumpkin bread, pumpkin granola, pumpkin recipes, quick bread
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 250kcal

Equipment

  • 9 x 5 inch metal loaf pan (or 8 x 8 square baking dish - adjust bake time)

Ingredients

Dry Ingredients

  • 2¼ cups (295 g) all-purpose flour
  • 1½ teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt, use half the amount if using Morton's
  • 1½ teaspoon cinnamon
  • 1/4 teaspoon ground ginger (heaping)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg (heaping)
  • 1/8 teaspoon ground cloves

Wet Ingredients

  • 1½ cup (300 g) sugar
  • 1¾ cup (one 15 ounce can) pumpkin puree (not pie filling)
  • 1/2 cup (115 g/120 ml) vegetable oil or canola oil
  • 3 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (30 g) molasses, optional but highly recommended!

Topping

  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Heat the Oven and Prep your Pan: Arrange a rack in the middle of the oven and preheat it to 350 ℉. Butter or grease a 9 x 5 inch baking pan, line a strip of parchment paper in the middle to create two handles.
  • Whisk the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices, and set aside. If there are lumps, use a sieve to sift and break them up.
  • Mix Wet Ingredients: In a separate, medium bowl, whisk the wet ingredients, including the sugar, until thoroughly blended.
  • Add Dry to Wet Ingredients: Using a wooden spoon or spatula, Add the dry ingredients into the wet ingredients, and gently stir to combine. Mix the batter until there are no streaks of flour, but take care not to over-mix. The batter will still be lumpy and should not be smooth.
  • Pour into Prepared Pan & Bake: Scrape the batter into the prepared pan and smooth out the top. In a small dish, mix the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the top of the batter.
  • Bake the Bread: Bake the bread for approximately 65 to 75 minutes, until a tester or knife comes out completely clean. The bread should be golden brown around the edges and pull away slightly from the sides of the pan.
    Or, you could use the food thermometer method to check the doneness — a cooked-through banana bread will register an internal temperature between 200 degrees to 205 degrees Fahrenheit.
    To ensure even browning, turn the loaf one time in the oven, approximately half way through.
  • Let the Bread Cool & Enjoy! Remove the bread from the oven and allow to cool for at least 10 minutes in the pan before removing. Alternatively, you can allow the bread to cool completely in the pan.
    The pumpkin bread should be stored in an air tight container, or wrapped tightly in plastic, for up to 3 days or in the refrigerator for up to 5. To ensure the bread stays more "crispy" on the exterior, you can wrap the bottom with a paper towel.

Notes

Recipe adapted from Smitten Kitchen Pumpkin Bread recipe. 
  • To Freeze: Wrap the bread tightly in plastic wrap, wrap the entire loaf in tin foil, and then place in an airtight container or freezer bag.To defrost, remove the bread from the freezer and allow to thaw at room temperature. 
  • Pro Tip: Freeze individual slices using the same method as described above. 
  • Ingredient Notes:
    • Swap some of the white sugar in the recipe for brown sugar for a deep flavor (try 1/4 to 1/2 cup brown sugar instead of white). 
    • If you don't have sour cream, whole milk greek yogurt works fine! 

Nutrition

Calories: 250kcal