Pumpkin Bread (Moist, With Canned Pumpkin)

What Makes This Recipe Work

Oil keeps the crumb soft for days, while a mix of white and brown sugar adds moisture and a faint caramel note. Stirring the batter just until the flour disappears prevents gluten from developing, so the loaf stays tender instead of tough.

Ingredients for Pumpkin Bread (Moist, With Canned Pumpkin)

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 15 oz (425 g) can pure pumpkin puree
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 1/4 cup (60 ml) milk or water
• 1 cup (170 g) chocolate chips (optional)

How to Make Pumpkin Bread (Moist, With Canned Pumpkin)

1. Heat the oven to 350°F and position a rack in the center. Grease a 9x5-inch loaf pan and line it with parchment, or grease and flour it well.
2. In a large bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly combined.
3. Add the granulated sugar, brown sugar, pumpkin, eggs, oil, and milk to the same bowl and whisk until the batter is smooth with no dry pockets.
4. Fold the mixture together gently, just until the flour is incorporated; if using chocolate chips, fold them in now. A few small lumps are fine.
5. Scrape the batter into the prepared pan and smooth the top, then tap the pan on the counter once to settle it.
6. Bake 60 to 70 minutes, until the top is domed and a toothpick inserted in the center comes out with just a few moist crumbs, or an instant-read thermometer reads about 200°F.
7. If the top browns faster than the center cooks, tent a piece of foil loosely over the pan for the last 15 minutes.
8. Cool in the pan 15 minutes, then turn the loaf onto a wire rack to finish cooling before slicing.

Tips for the Best Pumpkin Bread (Moist, With Canned Pumpkin)

• Measure the flour by weight, or spoon it into the cup and level it, since packed flour makes the loaf dense and dry.
• Do not overmix once the flour goes in; stop as soon as the last streaks disappear.
• For the most reliable doneness, trust the toothpick or a 200°F internal temperature rather than the clock.

Variations and Substitutions

• Fold in 1 cup chocolate chips for a chocolate chip pumpkin bread, or swirl in a layer of sweetened cream cheese for a cream cheese pumpkin bread.
• Spoon the same batter into a lined muffin tin and bake 18 to 22 minutes for the Pumpkin Muffins version.
• Trade 1 cup of the all-purpose flour for white whole wheat and cut the sugar to 1/2 cup for a lighter healthy pumpkin bread.
• For a related loaf, try the Pumpkin Banana Bread, or bake a rolled cake with the Pumpkin Roll.

How to Store and Reheat

• Store the cooled loaf airtight at room temperature up to 2 days, or refrigerate it up to 5 days for a longer keep.
• Freeze the whole loaf or slices wrapped tightly up to 3 months; thaw at room temperature or warm slices briefly in a low oven.

Pumpkin Bread (Moist, With Canned Pumpkin) FAQ