This super moist pumpkin bread is... well, SUPER MOIST! The batter bakes up beautifully soft and spongy, with bites of crispy and crunchy crumb topping and sweet and flavorful maple icing on top. It's the absolute BEST pumpkin bread recipe around!!
the making of this pumpkin bread
This recipe took quite a few tries to get just right. The first round came out gummy and sank as it cooled because I clearly added in too much pumpkin and wet ingredients. It was... yuck. I tried making another round with just 1 egg and no buttermilk - which made the bread dry and kind of floury. Yuck, again.
ANOTHER batch came out too moist because of the ratio of oil and pumpkin to dry ingredients. Yes, there is such a thing as too moist. It was the closest one, but still not the best pumpkin bread out there.
And we had yet another failed round of pumpkin bread in the form of a loaf that didn't bake properly because the oven temperature was too high. Pumpkin bread was kind of coming out of my eyeballs at that point, but the next recipe was the one that really made it all worth it in the end.
This final pumpkin bread recipe uses 1 cup of pumpkin puree for the perfect mix of flavor, moisture, and perfectly fluffy texture. We have 2 eggs for binding and again to sort out the texture issues that the other batches had. It features slightly less oil and a hint of DIY buttermilk (aka milk + vinegar) to still give it that moisture and lift but without feeling greasy and oily! It's absolutely the most perfect and BEST pumpkin bread... ever!
what makes this pumpkin bread the best?
- quick & easy: Although it needs a good amount of time in the oven, when it comes to the amount of work actually involved in making this bread, it's so insanely quick and easy to whip up. The worst part really is the waiting!
- moist, moist, MOIST: Did I mention moist? You have to taste it to believe it, but it's so deliciously soft, spongy, and (again) MOIST!
- crispy streusel topping: The crumb topping adds the perfect amount of crunch factor to all the soft and spongy pumpkin bread underneath. It really makes this bread extra special.
- 2 ingredient maple icing: Super simple to whip up, but it adds a nice little extra oomph with that maple flavor!
- flavor: Speaking of flavor, all the flavors that are working together in this pumpkin bread pair together so beautifully. With notes of warm autumn spices, earthy pumpkin, sweet molasses from the brown sugar, and maple syrup, it truly makes for one of the best fall desserts!
- heavenly smell: I can't even begin to explain how AMAZING this bread makes the house smell. The mix of all those cozy spices, brown sugar, pumpkin, and maple syrup. I wish I could bottle it up as a perfume! A little weird, but very justified in my opinion.
how to make moist pumpkin bread
1. Make the streusel: Mix together streusel ingredients until you have a moist and crumbly mixture. Set aside to prep the bread batter.
2. For the pumpkin bread, whisk together dry ingredients and set aside.
3. In a separate bowl, whisk together wet ingredients.
4. Combine the wet and dry ingredients. Fold together until you have a streak free batter. It will be lumpy (that's what makes the bread extra tender!) but you shouldn't see streaks of dry ingredients.
5. Layer the bread components. Pour the batter into your loaf tin and smoothen it into an even layer. Crumble the streusel evenly overtop.
6. Bake & cool. Bake the pumpkin bread until it's puffed, browned on top, and a skewer comes out clean. Cool the bread for about 30 minutes in the loaf pan before pulling it out and onto a wire rack.
7. Make the maple icing: Whisk together powdered sugar and maple syrup until smooth. Feel free to add 1 to 2 tablespoons more maple syrup if you'd like a thinner glaze!
8. Drizzle the icing on top of the warm pumpkin bread. Serve warm or at room temperature.
tips
- measuring the flour: It's very easy to accidentally mismeasure flour when using cups - and over measuring flour can lead to a dense and dry pumpkin bread. It's best to use a scale whenever you can to measure flour, but if you are using cups, make sure to spoon the flour into your cup and level off any excess with a flat utensil. Never scoop the cup directly into the bag of flour or it may condense and pack in extra weight!
- pumpkin puree: When shopping for a can of pumpkin puree, make sure it's listed as "100%" or "pure" pumpkin puree. It shouldn't have any other ingredients listed on the package like spices or sugar as it can impact the sweetness and flavor of the loaf. It's also best to avoid homemade or organic pumpkin purees because they're waterier and can lead to a gummy loaf.
- maple syrup: On the topic of no additional ingredients! Try to get your hands on "pure" maple syrup (not table / pancake syrup!) Artificial maple syrup is composed of sugar, coloring, and flavoring. Pure maple syrup has a much better flavor and sweetness level.
- cooling: It's important to pull the baked pumpkin bread out of the pan after cooling for about 30 minutes. 30 minutes is the perfect amount of time for the loaf to set up enough to easily transfer, while also ensuring it doesn't dry out from the residual heat of the pan!
FAQs
Can I make this recipe dairy free?
Yes! Swap out the butter in the streusel for dairy free / vegan butter and use a non-dairy milk in place of the whole milk in the bread. For the non-dairy milk, I'd recommend using soy milk because it has a milder flavor.
Can I make this pumpkin bread in an 8x5 inch loaf pan?
Unfortunately this recipe does not work in an 8x5 inch pan. The pan is just too small and it'll run the risk of overflowing and causing the center to sink.
Can I make this recipe into pumpkin bread muffins?
Yes! This recipe will make about 16 to 18 muffins. Bake the muffins in a preheated 375F oven for around 15 to 20 minutes or until a skewer inserted into the center comes out clean. Cool for about 10 minutes in the pan while you prep the icing. After the icing is ready, move the muffins onto a wire rack and drizzle icing on top.
Can I add mix-ins?
Yes! My favorite mix ins to add are chocolate chips or chopped walnuts. You can add in virtually any nuts or any type of chocolate you like. Avoid adding in anything liquid as it may impact the texture of the bread. I find about 1 to 2 cups of mix ins like chocolate or nuts are perfect. You can also add in your favorite spices, but the amount will depend on your taste. I'd recommend starting small and adjusting in future batches to avoid any problems.
How to store pumpkin bread:
Avoid slicing your pumpkin bread until you're ready to serve to keep the center protected from air and drying out. Cover any leftovers tightly with plastic wrap and keep at room temperature for 3 to 4 days or in the fridge for around 1 week.
check out these other pumpkin recipes!
• Chewy Pumpkin Cookies
• Pumpkin Spice Latte Cupcakes
• Spiced Pumpkin Truffles
• Marble Pumpkin Muffins
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Super Moist Pumpkin Bread
- Total Time: 2 hours
- Yield: 1 loaf
Description
This super moist pumpkin bread is... well, SUPER MOIST! The batter bakes up beautifully soft and spongy, with bites of crispy and crunchy crumb topping and sweet and flavorful maple icing on top. It's the absolute BEST pumpkin bread recipe around!!
Ingredients
For the streusel topping:
- ⅔ cup (80g) all-purpose flour, spooned and leveled
- ½ cup (100g) dark brown sugar, packed
- ½ teaspoon ground cinnamon
- 5 tablespoons (75g) unsalted butter, melted and cooled
For the pumpkin bread:
- 2 cups (260g) all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120mL) milk
- ½ tablespoon white or apple cider vinegar
- ½ cup (100g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- ¼ cup (60mL) vegetable oil, or any neutral flavored oil
- 1 cup (240g) pure pumpkin puree**
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the maple icing:
- ½ cup (65g) powdered sugar
- 3 to 4 tablespoons pure maple syrup***
Instructions
Make the streusel topping:
- In a medium sized bowl, whisk together all the ingredients for the streusel until moistened and combined. Set aside in the fridge while you prep the pumpkin bread.
- ⅔ cup (80g) all-purpose flour, ½ cup (100g) dark brown sugar, ½ teaspoon ground cinnamon, 5 tablespoons (75g) unsalted butter
Make the pumpkin bread:
- Preheat your oven to 325°F. Butter a 9x5 inch baking pan and line the bottom and sides with parchment paper. Leave a bit of excess parchment paper hanging over the sides of the pan as a little handle to make it easier to pull the bread out later. Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt to combine. Set aside.
- 2 cups (260g) all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, mix together milk and vinegar to make homemade buttermilk. Set aside for 5 minutes to allow it to thicken slightly.
- ½ cup (120mL) milk, ½ tablespoon white or apple cider vinegar
- To the buttermilk, add brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla. Whisk to combine.
- ½ cup (100g) dark brown sugar, ½ cup (100g) granulated sugar, ¼ cup (60mL) vegetable oil, 1 cup (240g) pure pumpkin puree, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the dry ingredients in and fold together until streak free and combined. Take care not to overmix! The batter will be a little lumpy - that makes the bread extra soft!
- Pour the batter into your prepared baking pan and spread into an even layer. Take the streusel out of the fridge and use a fork or your fingers to break it up then sprinkle evenly over your pumpkin bread batter.
- Bake the bread in the center of your preheated oven for 1 hour 10 minutes to 1 hour 20 minutes or until puffed in the middle, golden brown on top, and a skewer inserted into the center of the bread comes out clean.
- Cool the bread for about 30 minutes in the pan then use the overhanging parchment paper to pull it out of the pan and place onto a wire rack.
Make the maple icing:
- Whisk together maple icing ingredients until smooth and pourable. If the icing is too thick, thin it out with a splash more maple syrup. If the icing is too thin, whisk in more powdered sugar.
- ½ cup (65g) powdered sugar, 3 to 4 tablespoons pure maple syrup
- Drizzle the icing over the warm pumpkin bread. Serve warm or at room temperature.
Notes
* If you don't have it on hand, you can see here how to make your own pumpkin pie spice at home. You can also just use 2 teaspoons ground cinnamon instead or make your own blend of spices!
- Prep Time: 20 minutes
- Bake Time: 1 hour 10 minutes
- Category: Breads
Enjoy!
Anna Heinze says
I followed the recepi,baked@ 325* 4/1hour& 2om. It Stillwas not baked,so I baked 4 15m.more, the toothpick came clean,took it out,waited20+ m.cut it& the middle still not cooked & heavy,what happened?
Jean says
This bread was so delicious! Moist, great pumpkin flavor and just enough sweetness with the toppings.
Plus appreciated you listing the amounts of each ingredient under the directions.i will be making this again since i love to bake and have variety of bread recipes so this is a keeper!!! ❤️