This easy Pumpkin Bread is generously spiced and has a soft and tender crumb. This is the best moist pumpkin bread recipe, and it is so quick to make using just one bowl!
Meet my all-time favorite pumpkin bread recipe. It’s secretly a healthy pumpkin bread. Secretly, because you’d never know it… this bread is moist and sweet, with the best pumpkin spice flavor.
Baking pumpkin bread from scratch is much easier than you might think. This bread is a quick bread, which means that no yeast or rising time is required. If you want pumpkin chocolate chip bread, you can add chocolate chips to this pumpkin bread batter. Or try my delicious chocolate chip pumpkin muffins.
Why You’ll Love this Healthy Pumpkin Bread
- This healthy pumpkin bread is made with wholesome ingredients, but it’s so scrumptious you’d never guess it’s healthy!
- This pumpkin loaf is incredibly moist and flavorful, made with fall spices, including cinnamon, nutmeg and cloves.
- You can make this pumpkin bread recipe with canned pumpkin or make this pumpkin bread with fresh pumpkin puree.
- The batter is quick and easy to mix up with just one bowl, a whisk and a spatula. No mixer required.
How to Make Moist Pumpkin Bread
There are a few secrets to making the best pumpkin bread that is moist, not dry:
- Butter (or oil) is a key ingredient for moist pumpkin bread. I prefer to use butter because of the flavor, but you can substitute coconut oil, olive oil or vegetable oil.
- Whisk in the flour until it is just combined. Over-mixing after adding the flour can result in dense, tough bread.
- Don’t over-bake your bread. Pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached, but not gooey. You can tent the loaf with foil part-way through baking to prevent the top from over-browning.
- This recipe uses honey or pure maple syrup instead of granulated or brown sugar for sweetener. These unrefined liquid sweeteners add moisture to the bread.
- Finally, baking with pumpkin puree naturally leads to moist baked goods because of the moisture in the pumpkin.
How to Make Pumpkin Bread
You can make the best pumpkin bread in just a few simple steps:
- Melt the butter: I like to melt the butter using my microwave, in the same large bowl that I’ll use to mix up the batter. You can also melt the butter in a pan on the stove and then transfer it to a mixing bowl.
- Combine the wet ingredients: To the bowl with the melted butter, add honey (or pure maple syrup), pumpkin puree, eggs, milk and vanilla. Whisk to combine the wet ingredients.
- Add baking soda, baking powder and salt: You’ll want to whisk well after adding these to the wet ingredients. You don’t want any clumps of baking soda, baking powder or salt in your bread.
- Whisk in the spices: This pumpkin bread is spiced with cinnamon, allspice, nutmeg and cloves. If you prefer, you can substitute 1 tablespoon of store-bought or homemade pumpkin pie spice for the individual spices.
- Mix in flour: Add the flour to the bowl and mix it in using a rubber spatula. Mix just until you no longer see streaks of flour in the batter.
- Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake at 350° F for 40-55 minutes, until a tester inserted into the center of the loaf comes out with just a few moist crumbs attached.
- Cool: Let the pumpkin bread cool in the pan for about 10 minutes and then remove it to a wire rack to finish cooling. I recommend letting the bread cool for at least 30 minutes before slicing or it may crumble a bit when sliced. I know… I can’t resist a taste of homemade pumpkin bread warm from the oven either! 😉
This pumpkin bread is absolutely irresistible with a cup of coffee or tea. Almost as good as a slice of my homemade pumpkin pie recipe. Also get your pumpkin fix with these easy pumpkin recipes: pumpkin pancakes, pumpkin waffles, pumpkin granola, pumpkin coffee cake muffins and pumpkin baked oatmeal.
Baking Tips for the Best Pumpkin Bread:
- If you use fresh homemade pumpkin puree, remove some of the excess moisture by placing the puree in a strainer lined with paper towels or cheesecloth. This step is not necessary if using canned pumpkin.
- This healthy pumpkin bread is 100% whole grain but still light and tender because it’s made with white whole wheat flour. The white whole wheat flour has a milder flavor than regular whole wheat. It’s a staple in my kitchen! You can substitute all purpose flour if you prefer.
- For bread with the best texture, be careful not to over-bake or under-bake. It’s done when a toothpick inserted into the center of the loaf comes out clean, or with just a few moist crumbs attached. Check the bread every few minutes once you are near the end of the bake time.
- I used a glass loaf pan to bake this bread. If you use a metal pan, it may take a few extra minutes to bake.
- You can also use this recipe to make muffins. Directions are included in the recipe card below.
- Once the bread is completely cool, you can freeze the uncut loaf or individual slices. Either way, be sure to first wrap tightly in plastic wrap and then seal in an airtight bag. Pumpkin bread can be stored, wrapped tightly, on the counter or in the refrigerator for up to 3 days.
More Quick Bread Recipes:
- 6 tablespoons unsalted butter (melted (may sub coconut oil, olive oil or vegetable oil))
- ½ cup honey or pure maple syrup
- 1 cup pure canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ¼ cup milk (of choice (dairy, almond, etc.))
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups white whole wheat flour (or all purpose flour)
- Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
- Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.
- Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.
- Add the flour and mix with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.
- Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.
- Bread will keep at room temperature for 3 days or in the freezer for up to 3 months. Cool completely, wrap tightly in plastic and then place in a zip-top bag and freeze.
- Instead of a loaf, you can make this recipe as 12 regular-size muffins. Spray muffin tin with cooking spray (or use muffin liners). Muffins will take 15-18 minutes to bake.
- You can double this recipe to make two loaves of pumpkin bread. Since one 15 ounce can of pumpkin puree will give you about 1 3/4 cups of pumpkin, you can add 1/4 cup of applesauce or mashed banana to reach 2 cups of puree.
- You can add chocolate chips or fresh or dried cranberries to the batter.
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