How to make pumpkin bread mix more moist?

Add moisture-rich ingredients like canned pumpkin, oil, and melted butter. Avoid overbaking and measure flour carefully. Using both oil and butter helps lock in moisture without making the loaf greasy.

How do you know when pumpkin bread is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. The top should feel set and bounce back slightly when touched.

What makes bread extra moist?

Ingredients like pumpkin puree, oil, and butter contribute the most. Also, avoid overmixing the batter and overbaking the loaf — both can cause dryness.

How to keep pumpkin bread moist after baking?

Wrap it tightly in foil or plastic wrap once cooled. Store at room temp or refrigerate in a sealed container. You can also freeze it to keep the texture soft until you're ready to enjoy.

Moist Pumpkin Bread Recipe (Foolproof & Remarkable Flavor!)

Name: Moist Pumpkin Bread Recipe (Foolproof & Remarkable Flavor!)
Prep time: 10 min
Cook time: 1 h
Total time: PT-488221H8M32S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 1/2 tsp ground cinnamon; 1 tsp nutmeg; 1/2 tsp ginger; 1 tsp salt; 1 1/2 cups canned pumpkin (Libby’s recommended); 1 1/2 cups granulated sugar; 2 tsp vanilla extract; 1/2 cup vegetable or canola oil; 1/2 cup melted butter; 2 eggs

Description

A rich, spiced and incredibly moist pumpkin bread recipe made with oil, butter, and pumpkin purée. Foolproof and flavor-packed, perfect for fall baking.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1 tsp salt

1 1/2 cups canned pumpkin (Libby’s recommended)

1 1/2 cups granulated sugar

2 tsp vanilla extract

1/2 cup vegetable or canola oil

1/2 cup melted butter

2 eggs

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Instructions

1. Preheat oven to 350°F. Butter a 10 x 5 inch loaf pan and line with parchment paper.

2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.

3. In a mixing bowl, beat pumpkin, sugar, and eggs until combined.

4. Slowly stream in oil, melted butter, and vanilla while mixing on low. Beat for 1–2 minutes until smooth and light.

5. Fold in dry ingredients gently until just combined.

6. Pour into prepared loaf pan and bake for 1 hour. Reduce temp by 25°F if using a metal pan.

7. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Notes

Use a ceramic loaf pan for the most even bake.

Optional add-ins: chocolate chips, toasted pecans, or dried cranberries.

For mini loaves, divide batter into smaller pans and bake 35–45 minutes.

To freeze, wrap cooled loaf in foil and place in freezer bag.

Fresh pumpkin can be used if mashed and well-strained.

Prep Time: 10 mins
Cook Time: 60 mins
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 39g
Sodium: 548mg
Fat: 27g
Saturated Fat: 19g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 2g
Protein: 4g
Cholesterol: 71mg