Does pumpkin bread need to be refrigerated?

No. Well-wrapped pumpkin bread keeps at room temperature for 3 to 4 days, and the counter actually keeps the crumb softer than the fridge. Refrigerate it only if your kitchen is very warm or you want to keep it closer to a week, though it firms up slightly when cold.

How long does pumpkin bread last?

Wrapped at room temperature, about 3 to 4 days. In the refrigerator, up to a week. In the freezer, up to 3 months. Always let it cool completely before wrapping so trapped steam doesn't make it soggy.

Can you freeze pumpkin bread?

Yes, it freezes beautifully. Cool the loaf completely, wrap it in parchment and then sustainable cling film, and place it in an airtight freezer bag for up to 3 months. Thaw at room temperature, still wrapped, so the surface doesn't dry out.

Why did my pumpkin bread sink in the middle?

Usually one of three things: it was underbaked and the wet center collapsed as it cooled, there was too much baking soda so the loaf rose fast then fell, or there was too much pumpkin or liquid in the batter. Bake until a toothpick comes out clean, measure the leavening carefully, and don't overdo the purée.

Can I make this pumpkin bread as muffins?

Yes. This exact batter makes about 30 pumpkin muffins. Fill lined muffin cups three-quarters full and bake at 350°F for 25 to 30 minutes, until a toothpick comes out clean.

What is Downeast Maine pumpkin bread?

Downeast Maine pumpkin bread is a popular version known for being especially moist and tender, made with oil and a generous amount of pumpkin. This recipe delivers that same super-moist crumb, with warm spices and an optional pumpkin seed crunch on top.

Is this like Starbucks pumpkin bread?

It's better and cheaper to make at home. Like the Starbucks pumpkin loaf, it's moist, tender, and warmly spiced, but this version uses real pumpkin, no preservatives, and you can top it with toasted pumpkin seeds for a bakery-style finish.

Can you use butter instead of oil in pumpkin bread?

You can, but oil is what keeps this bread so moist for days, where butter firms up when it cools. If you want to use butter, melt it and swap it one--for-one, just know the crumb will be a little less tender the next day.

Pumpkin Bread Recipe (Easy and Super Moist)

Description

This easy pumpkin bread recipe is incredibly moist, warmly spiced, and made in one bowl with no mixer. My late Granny's vintage recipe makes two tender loaves, one to keep and one to share or freeze, with an optional pumpkin seed crunch on top.

Ingredients

Units

15 ounces homemade pumpkin purée or 1 can Libby's Canned Pumpkin (425g)
3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below
3 cups granulated sugar (595g)
2 teaspoons baking soda (10g)
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g)
1 teaspoon cinnamon, or more to taste (2g)
1 teaspoon nutmeg, freshly grated or more to taste (1g)
1 cup vegetable oil (227g)
4 large eggs, room temperature (200g)
2/3 cup water (140g) (substitute orange juice or apple cider)
2 teaspoons pure vanilla extract (8g)
1 cup toasted pumpkin seeds (optional) (140g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven and prep the pans. Heat the oven to 350°F/176°C. Grease and flour two 9x5-inch loaf pans, or line them with parchment. You can also use 8x4-inch pans, which make taller loaves that may need a few extra minutes in the oven.
Whisk the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined, then make a well in the center.
Add the wet ingredients. Mix the oil, eggs, water, vanilla, and pumpkin purée together in a separate bowl or large measuring glass just until smooth. Pour the wet ingredients into the well and stir just until combined and no flour streaks remain. A few small lumps are fine. Do not overmix, or the bread can become dense.
Bake. Divide the batter evenly between the pans, filling each about two-thirds full. Bake 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Check the tops for browning around the 45-minute mark, tent loosely with foil if you see them getting too brown. Cool 10 minutes in the pans, then turn out the loaves onto a rack (sitting upright) to finish cooling completely to room temperature. Enjoy!

Notes

Make it muffins: This same batter makes 24 to 30 pumpkin muffins. See my pumpkin muffins recipe for the muffin method and bake time.

Measuring flour: I use 00 flour when I'm in Italy, and the weight of different flours varies with humidity and absorption. Use the scoop-and-level method (spoon the flour loosely into the cup, then sweep level), and the recipe works perfectly every time.

One-loaf pumpkin bread (makes 1 loaf): If you don't need the second loaf this recipe makes, here are the measurements for a single loaf:

7 1/2 ounces (212g) homemade pumpkin purée, or 1/2 can store-bought
1 3/4 cups (240g) all-purpose flour
1 1/2 cups (295g) pure cane or granulated sugar
1 teaspoon (5g) baking soda
1 teaspoon (4.5g) kosher salt, or 3/4 teaspoon table salt
1/2 teaspoon (1g) cinnamon, or more to taste
1/2 teaspoon (0.5g) freshly grated nutmeg, or more to taste
1/2 cup (113g) vegetable oil
2 large (100g) eggs, room temperature
1/3 cup (70g) water (substitute orange juice or apple cider)
1 teaspoon (4g) pure vanilla extract

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 359
Sugar: 31g
Sodium: 308mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1.5g
Protein: 6g
Cholesterol: 37mg