Why is my pumpkin bread not moist?

Pumpkin bread often turns out dry if it’s overbaked or if too much flour is added. To prevent this, measure flour by spooning and leveling instead of scooping, and pull the bread from the oven when a toothpick has a few moist crumbs instead of being completely clean.

What makes bread more moist?

Moisture in bread comes from using enough fat (like oil), the right amount of liquid (milk or pumpkin puree), and avoiding overmixing. Extra ingredients like sour cream or Greek yogurt can also keep the crumb soft.

Is pumpkin bread better with oil or butter?

Oil generally creates a more tender and moist loaf that stays fresh longer, while butter adds rich flavor. Many bakers prefer oil for pumpkin bread because it locks in moisture, though a combination of oil and butter gives both taste and texture.

Can you use milk instead of water in pumpkin bread?

Yes, milk is often a better choice than water. It enriches the batter, adds creaminess, and improves the texture of pumpkin bread. Whole milk gives the best results, but dairy-free alternatives also work well.

What spices are good in pumpkin bread?

Cinnamon, nutmeg, and cloves are classic choices, but ginger, cardamom, and allspice can also add warmth and depth. Don’t be afraid to adjust the spice balance to suit your taste.

Does oil make bread moist?

Yes, oil helps keep bread moist because it remains liquid at room temperature. This makes oil-based breads stay tender for several days, unlike butter-based loaves, which firm up more quickly.

Moist Pumpkin Bread Recipe That Stays Soft & Flavorful

Description

A moist pumpkin bread recipe that’s soft, spiced, and stays fresh for days. Perfect for fall baking and cozy mornings.

Ingredients

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

1 cup pumpkin puree

2 large eggs

1 cup sugar

½ cup vegetable oil

¼ cup milk

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.

3. In another bowl, whisk pumpkin puree, eggs, sugar, oil, milk, and vanilla until smooth.

4. Gently fold dry ingredients into wet mixture until just combined.

5. Pour batter into prepared loaf pan and smooth top.

6. Bake 55–65 minutes, or until a toothpick comes out with moist crumbs.

7. Cool in pan 10 minutes, then transfer to wire rack. Slice and serve.

Notes

Use pure pumpkin puree, not pumpkin pie filling.

For extra flavor, add chocolate chips, walnuts, or dried cranberries.

Wrap tightly in foil or plastic to keep moist for 3 days, or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg