Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree fresh pumpkin, but make sure to drain any excess moisture. Canned pumpkin gives more consistent results, which is why I recommend it for this recipe.

Why did my bread sink in the middle?

This usually happens when the oven temperature is too high or the bread is underbaked. Make sure your oven is properly calibrated and test for doneness with a toothpick.

Can I make muffins instead?

Yes! Divide the batter among muffin cups and bake at 350°F for 18-22 minutes. You'll get about 24 standard muffins.

Easy Moist Pumpkin Bread Recipe

Name: Easy Moist Pumpkin Bread Recipe
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned into measuring cup and leveled-off; ½ teaspoon salt; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1½ sticks (¾ cup) unsalted butter, softened; 2 cups sugar; 2 large eggs; 1 (15-oz) can 100% pure pumpkin (I use Libby’s)

Description

A moist and flavorful pumpkin bread with warm spices, perfect for fall mornings or cozy afternoons.

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin (I use Libby’s)

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Instructions

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Notes

This pumpkin bread tastes even better the next day as the flavors deepen. Freezes beautifully for quick treats.

Nutrition

Serving Size: 1 slice
Calories: 166
Sugar: 17 g
Sodium: 117 mg
Fat: 6 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2 g