Q1: What is the absolute secret to a super moist pumpkin bread?

The secret is using oil instead of butter as the primary fat. While butter provides a wonderful flavor, oil is 100% fat (whereas butter contains water and milk solids). This results in a quick bread with a much moister, softer, and more tender crumb that stays incredibly fresh for several days.

Q2: Can I use pumpkin pie filling instead of 100% pure pumpkin purée?

No, you should not use pumpkin pie filling for this recipe. Pumpkin pie filling is a pre-made product that already contains sugar, spices, and other ingredients, which will throw off the balance of this recipe and make your bread overly sweet and improperly spiced. 100% pure pumpkin purée is just cooked and puréed pumpkin, which allows you to control the flavor perfectly.

Q3: Can I make this recipe in a Bundt pan or as muffins?

Yes, absolutely! For a beautiful Bundt cake , simply pour all the batter into a well-greased and floured 10- or 12-cup Bundt pan. You will need to increase the baking time to about 60-75 minutes. For muffins , divide the batter among a standard 24-cup muffin tin lined with paper liners. Bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.

Q4: My pumpkin bread is dense and tough. What did I do wrong?

A dense or tough quick bread is almost always caused by over-mixing the batter after the flour has been added. When you mix flour with a liquid, you develop gluten. A little gluten is good for structure, but too much will make your bread tough and chewy instead of tender. Be sure to mix the batter only until the flour has just disappeared.

Q5: Can I reduce the amount of sugar in this recipe?

This recipe is for a classic, sweet, cake-like pumpkin bread. While you can reduce the sugar slightly (perhaps down to 2 or 2 1/2 cups), keep in mind that sugar does more than just add sweetness; it is also crucial for the bread's moist texture and its ability to stay fresh.

The Best Moist & Easy Pumpkin Bread Recipe (Classic!)

A classic recipe for a moist and flavorful pumpkin quick bread. The simple batter is made by whisking together pumpkin puree with sugar, oil, and eggs, and then alternating the addition of a flour mixture, which is heavily spiced with cinnamon, nutmeg, allspice, and cloves. The recipe makes two full loaves which are baked for about an hour until golden brown and a cake tester comes out clean.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 25 minutes (includes cooling time)
Yield: 2 loaves (16-20 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pans
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Instructions

Preheat the oven to 350°F. Generously butter and flour two 9-by-5-inch loaf pans.
In a large bowl, whisk together the sugar and oil until well combined. Whisk in the eggs and then the pumpkin puree until combined.
In a separate medium bowl, combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves. Whisk until well combined.
Add half of the dry ingredients to the pumpkin mixture and stir to combine.
Add half of the water and stir to combine.
Repeat the process with the remaining dry ingredients and the remaining water.
Divide the batter evenly between the two prepared loaf pans.
Bake for about 1 hour, until a cake tester inserted into the center comes out clean and the loaves are golden brown.
Let the loaves cool in the pans on a wire rack for 10 minutes.
Carefully remove the loaves from the pans and let them cool completely on the wire rack, for about 1 more hour.

Notes

The recipe makes two loaves, perfect for sharing or freezing one for later.
The method of alternating additions of dry ingredients and water helps to ensure the batter is mixed evenly without being overworked.
Letting the bread cool for 10 minutes in the pan before removing it helps it to set and come out cleanly.
The article references a ‘Cook’s Note’ for the flour, but the note itself is not provided.

Find it online: https://cookupjoy.com/pumpkin-bread-recipe/