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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 orange zest into pumpkin bread really brightens up the flavor. I also love adding toasted pecans to add 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.

My other pumpkin bread game-changer is my orange glaze! Although technically optional, I highly recommend this sweet and fresh addition.

What Makes this the Best Pumpkin Bread?

  • This bread uses an entire can of pumpkin so you know it’s packed with pumpkin flavor!
  • The texture is incredibly moist and tender – you will never hear a complaint about it being dry.
  • The unexpected but bright and fresh orange flavor.
  • Although optional, the flavor of cardamom and crunch of pecans really sets this bread apart from the rest.

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 for easier removal and slicing.

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.

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.

FAQ

Can this batter be made into pumpkin muffins?

Yes! Line a muffin tin with muffin liners or spray with non-stick spray. Fill the tins almost all the way full, leaving a small space free of batter at the top. Bake at 400°F/205°C for 16-20 minutes. This recipe will make about 10-16 muffins.

Can this bread be made into vegan pumpkin bread?

This recipe can be used to make a vegan pumpkin bread. Replace the milk with non-dairy milk and and leave out the eggs completely. Increase the baking powder to 1 tablespoon. The bread holds together well on its own without the eggs but the increased baking powder will replace the rise the eggs give.

Can I use my sourdough discard?

Use this recipe to make my Sourdough Discard Pumpkin Bread.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious pumpkin recipes!

Moist Pumpkin Bread with Pecans
4.4 Stars (17 Reviews)
Yield: 1 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 grams (2 cups) all-purpose flour
  • 200 grams (1 cup) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom, optional but recommended
  • 2 ¼ teaspoons pumpkin pie spice (store bought or homemade spice blend)
  • 113 grams (½ cup, 120 milliliters) neutral oil (like canola, vegetable, or avocado)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
  • 2 tablespoons orange zest
  • 425 grams (15 ounce can) pumpkin puree, not pumpkin pie filling
  • 200 grams (2 cups) pecans (toasted and chopped), optional

For the Cardamom Orange Glaze (optional)

  • 120 grams (1 cup) powdered sugar
  • ¼ teaspoon ground cardamom, optional
  • ¼ teaspoon orange zest
  • 30-60 grams (2-4 tablespoons) orange juice

Instructions

Prep:

  1. At least 30 minutes before baking, measure out the milk (85 grams/ 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C. Prep an 8.5 x 4.5-inch (21 x 11-cm) loaf pan with parchment paper or non-stick spray. 
  3. If using, place the pecans (200 grams/ 2 cups) 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.

Make the Bread:

  1. In a large mixing bowl, whisk together the all-purpose flour (240 grams/ 2 cups), granulated sugar(200 grams/ 1 cup), baking powder (2 teaspoons), salt (½ teaspoon), cardamom if using (½ teaspoon), and pumpkin pie spice (2 ¼ teaspoons).
  2. In a separate bowl, lightly whisk together the oil (113 grams/ ½ cup), eggs, vanilla extract(2 teaspoons), milk, and orange zest (2 tablespoons). Stir the pumpkin puree (425 grams/ 15 ounces) into the wet ingredients.
  3. 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 ¼ cup to top the bread.
  4. Pour the batter into the prepared loaf pan. Sprinkle the remaining pecans on top if using.
  5. Bake 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. 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. 

Make the Glaze (optional)

  1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. This includes the powdered sugar (120 grams/ 1 cup), cardamom if using (¼ teaspoon), orange zest (¼ teaspoon), and the smaller amount of orange juice (30 grams/ 2 tablespoons). If it's too thick, add a little more orange juice. If it becomes too thin, you can add more powdered sugar to thicken it back up.
  2. Drizzle over the cooled loaf.
  3. 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.

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© Bettie
Category: All Recipes