Name: Sweet Pumpkin Bread Recipe: The Best Moist and Easy Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; 1 cup canned pumpkin puree (not pumpkin pie filling); 2 large eggs; ½ cup vegetable oil (or melted butter); 1 teaspoon vanilla extract; 1 cup granulated sugar; ½ cup packed brown sugar; 8 ounces softened cream cheese; ½ cup softened butter; 3 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt (optional)

Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil (or melted butter)

1 teaspoon vanilla extract

For the frosting:

8 ounces softened cream cheese
¼ cup softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Combine Wet Ingredients: In another bowl, beat the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until smooth.

Make the Batter: Gradually add the dry ingredients to the wet ingredients. Use a mixer on medium speed to blend everything until smooth and well combined, forming a thick but spreadable batter.

Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back lightly when touched.

Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and a pinch of salt until fully incorporated.

Frost the Bread: Once the bread is completely cool, spread the cream cheese frosting evenly on top using a spatula. Be generous for a creamy finish.

Tips & Variations

Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.

For a nutty crunch, fold in ½ cup chopped walnuts or pecans into the batter before baking.

Substitute vegetable oil with melted coconut oil for a subtle hint of coconut flavor.

If you prefer a less sweet bread, reduce the granulated sugar to ¾ cup.

The cream cheese frosting can be omitted or replaced with a simple dusting of powdered sugar for a lighter option.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin well to achieve the smooth consistency and moisture content of canned pumpkin. This ensures your bread stays moist and tender.

How do I know when the pumpkin bread is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. The bread’s top should be golden brown and spring back lightly when gently pressed.