Go Back
A thick slice of moist, golden-brown pumpkin bread resting on a white ceramic dessert plate placed on a rustic wooden table.

Moist Pumpkin Bread: The Ultimate Golden-Brown Fall Recipe

A visually stunning moist pumpkin bread featuring a highly tender crumb, a slightly cracked golden-brown crust, and a crunchy topping of toasted green pumpkin seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups (210g) all-purpose flour Spoon and leveled.
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2.5g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
Wet Ingredients & Topping
  • 1/2 cup (120ml) neutral vegetable oil Canola oil can also be used.
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar Adds moisture and depth of flavor.
  • 1 1/2 cups (340g) 100% pure pumpkin puree Do not use pumpkin pie filling.
  • 2 large eggs Room temperature.
  • 1/4 cup (35g) toasted green pumpkin seeds Also known as pepitas.

Equipment

  • 1 9x5 Inch Loaf Pan Light metal preferred to prevent over-browning on the edges.
  • 2 Mixing bowls One large for dry ingredients, one medium for wet ingredients.
  • 1 Wire Cooling Rack Essential for preventing a soggy bottom as the bread cools.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch light metal loaf pan and line it with a parchment paper sling.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a medium bowl, vigorously whisk together the vegetable oil, granulated sugar, dark brown sugar, pumpkin puree, and eggs until completely smooth and emulsified.
  4. Pour the wet pumpkin mixture into the dry ingredients. Gently fold with a silicone spatula just until the last streak of flour disappears. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the toasted green pumpkin seeds evenly over the batter, pressing them gently so they stick.
  6. Bake on the center rack for 55 to 65 minutes. The bread is done when the top features a slightly cracked crust and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Remove from the oven and let cool in the pan for 15 minutes. Lift the bread out using the parchment sling and transfer to a wire rack to cool completely before slicing.

Notes

Do not slice the bread while it is hot, or the crumb will become gummy.
Store in an airtight container at room temperature for up to 4 days.