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This moist pumpkin bread is incredibly easy to make and uses a whole can of pumpkin! The pecans are optional but paired with the cardamom glaze, makes this the absolute best pumpkin bread!

OVERVIEW

Pumpkin bread is a type of quick bread that uses pumpkin puree and warming spices to flavor it. This version is incredibly moist and tender due to the use of oil, instead of solid fat.

I find that adding in some orange zest into pumpkin bread really brightens up the flavor. I also love adding toasted pecans to add some texture, but that is completely optional. You could leave the pecans out completely or substitute them for chocolate chips, or a different nut of choice.

Orange Glaze

This bread can be made as a simple loaf without any glaze. However, I love adding an orange glaze to the top. I also add a bit of cardamom to the glaze. It just truly makes the absolute best pumpkin bread.

HOW TO MAKE MOIST PUMPKIN BREAD

Pumpkin bread is made utilizing the quick bread muffin mixing method. This means you mix all dry ingredients in one bowl, all wet ingredients in a separate bowl, and then combine the two parts.

The bread can be baked directly in a greased loaf pan, or you can line it with parchment paper. I prefer to line with parchment paper.

My trick for lining a loaf pan with parchment is the cut out the 4 corners of a piece of parchment, as pictured below, so that it sits in the pan nicely.

What Makes this the Best Pumpkin Bread?

This one loaf of bread uses an entire can of pumpkin which keeps the bread really moist. I also highly suggest utilizing the orange and cardamom in the recipe. It really makes the bread unique and brightens up the flavors.

How to Store Pumpkin Bread

This type of loaf is very moist and therefore it is best stored loosely wrapped in foil or plastic wrap. You can keep it at room temperature or in the refrigerator. It is best eaten within 72 hours.

If you would like to freeze your pumpkin bread, slice it after it is completely cooled and do not use the glaze. Store in an airtight container or ziplock bag in the freezer. I like to place the slices on a sheet pan to freeze flat before transferring them into a new container after frozen.

Can I make Pumpkin Bread into Muffins?

You can absolutely make this recipe into muffins! Most quick breads work well as muffins.

Simply use a muffin tin lined with muffin liners. Fill the tins almost all the way full, leaving about 1/2″ at the top. Bake at 400 F (205 C) for 16-20 minutes.

Note: A higher temperature is used for muffins to help them puff up and get a nice dome on top.

If you like this recipe, you may be interested in these other pumpkin recipes:

Moist Pumpkin Bread with Pecans
Yield: 1- 9" Loaf

Moist Pumpkin Bread with Pecans

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Additional Time 1 hour 40 minutes
Total Time 3 hours 20 minutes

This moist pumpkin bread is incredibly easy to make and uses a whole can of pumpkin! The pecans are optional but paired with the cardamom glaze, makes this the absolute best pumpkin bread!

Ingredients

For the Bread

  • 240 g (2 cups) all-purpose flour
  • 200 g (1 cup) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cardamom (optional, but recommended)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground clove
  • 112 g (1/2 cup, 120 ml) neutral oil (like canola, vegetable, or avocado)
  • 2 large eggs, room temperature (*see note for vegan option)
  • 2 tsp vanilla extract
  • 85 g (6 tbsp, 90 ml) milk (any kind including non-dairy milk will work)
  • 2 tbsp orange zest (optional)
  • 425 g (1- 15 oz can) pumpkin puree
  • 200 g (about 2 cups) pecans, toasted and chopped (optional)

For the Cardamom Orange Glaze (optional)

  • 120 g (1 cup) powdered sugar
  • 1/4 tsp cardamom (optional)
  • 1/4 tsp orange zest (optional)
  • 2-4 tbsp (30-60 ml) orange juice

Instructions

Prep:

  1. Before doing your other prep, measure out your milk and set it out with your egg to take the chill off. Measure out the rest of your ingredients. 
  2. Position the oven rack to the center position. Preheat the oven to 350 F (180 C). 
  3. Prep a 9”x5” (23 x 13 cm) loaf pan with parchment paper or by spraying it with non-stick spray. See recipe note if you would rather make muffins. 
  4. If using, place your pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until they smell fragrant and toasted. Roughly chop. Set aside to cool.

To Make the Bread

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cardamom (if using), ginger, and clove.
  2. Mix the Wet Ingredients: In a separate bowl, lightly whisk together the oil, eggs, vanilla, milk, and orange zest (if using). Stir the pumpkin puree into the wet ingredients.
  3. Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough. If using fold the pecans into the batter, holding back about 1/4 cup to top the bread with.
  4. Pour the batter into the prepared loaf pan. Sprinkle the remaining pecans on top if using.
  5. Bake at 350 F (180 C) for 70-80 minutes, until golden brown and a toothpick inserted in the center comes out clean. If you have a thermometer, the internal temperature should read at least 190 F (88 C) to ensure it is fully baked through. 
  6. Cool: Allow the baked bread to cool in the pan for 10 minutes to ensure it is fully solidified. Then transfer the loaf from the pan onto a cooling rack. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify. 


To Make the Glaze (optional)

    1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
    2. Drizzle over the cooled loaf.

Store uneaten bread at room temperature loosely wrapped in foil or plastic wrap. This bread is very moist, so avoid using an airtight container as it will cause it to spoil faster. Best eaten within 72 hours.

Notes

For a vegan option, use non-diary milk and leave out the eggs completely. Increase the baking powder to 1 tbsp. The bread holds together well on its own without the eggs, but the increased baking powder will replace the rise the eggs give.

For Muffins: Bake at 400 F (205 C) for 16-20 minutes. Use a muffin tin lined with muffin liners or sprayed well with non-stick spray. Depending on your mixins, you should get 10-16 muffins.

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Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 549
© Bettie
Category: All Recipes