How long should the pumpkin bread be baked in the oven ?

Bake your super moist pumpkin bread at 350°F (175°C) for 55 to 65 minutes . If using smaller pans, adjust the time to 30–40 minutes. Always check doneness with a toothpick inserted into the center—it should come out with moist crumbs, not wet batter.

What is the best way to check if the pumpkin bread is fully baked ?

Use the toothpick test or lightly press the top of the loaf. If it springs back, it's done. If it leaves an indent or feels jiggly, it needs more time. Avoid opening the oven too often, as this can lead to underbaking or sinking.

How should the pumpkin bread be stored to keep it moist for longer ?

Wrap your cooled loaf tightly in plastic wrap or foil and place it in an airtight container. It will stay soft at room temperature for up to 4 days. For longer storage, freeze individual slices for up to 2 months. Warm them slightly before serving for a fresh-baked feel.

Super Moist Pumpkin Bread – 1 Easy Recipe for Irresistible Fall Flavor

Description

This super moist pumpkin bread is the perfect fall bake—rich, spiced, and unbelievably soft. It’s easy to make, stores beautifully, and never turns out dry.

Ingredients

Scale

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

¾ cup granulated sugar

½ cup brown sugar (light or dark)

2 large eggs

1 ¼ cups canned pumpkin (not pie filling)

½ cup vegetable oil

1 tablespoon milk

1 teaspoon vanilla extract

Optional: 1 tablespoon pumpkin butter

Optional: ½ cup chopped nuts or chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In a large bowl, whisk together sugars, eggs, pumpkin puree, oil, milk, vanilla, and pumpkin butter (if using) until smooth.

4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Stir in nuts or chocolate chips if desired.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not substitute pumpkin pie mix for canned pumpkin—it’s too wet and sweet.

For a bakery-style finish, sprinkle cinnamon sugar over the top before baking.

Wrap the bread tightly once cooled to keep it moist for up to 4 days.

Slices freeze beautifully for up to 2 months.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 18g
Sodium: 260mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg