Can I make this gluten-free?

Probably! Use your favorite 1:1 GF flour that's best for baking, or check out our gluten-free u003ca href=u0022https://pinchofyum.com/favorite-pumpkin-muffinsu0022u003eFavorite Pumpkin Muffinsu003c/au003e here.

Can I make this with less sugar?

Sugar is part of what gives the bread moisture! You can cut the amount of sugar, but it will affect the texture and dry the bread out a bit. For the most yummy and moist version, use the full amount! (It ends up being about 1-2 tablespoons sugar per slice.)

Can I use just one type of oil for this?

You can just use one type of oil - I liked using both because it gave a very subtle olive oil flavor without being overpowering.

Because why not?? But seriously: one for you, one for a friend or in the freezer for later.

Is that amount of salt correct?

Two teaspoons seems like a lot of salt but it really helps the flavor of the bread (pumpkin, spices, even sugar) come through.

Super Moist Pumpkin Bread [Basic + Easy!] Recipe

Description

This is an easy, classic, super moist pumpkin bread recipe made with olive oil, pumpkin, and cinnamon, and topped with crunchy turbinado sugar.

Ingredients

Scale

4 eggs
1/2 cup vegetable oil
1/2 cup olive oil
2 cups white sugar
1 15-ounce can pumpkin (not pie filling – just regular pumpkin purée)
1/2 cup milk
1/4 cup water
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 heaping teaspoon cinnamon
1/4 cup melted butter
1/4 cup turbinado sugar

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Instructions

Preheat the oven to 350 degrees. Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.
Stir in the flour, baking soda, salt, and cinnamon.
Transfer batter to two 9x5inch loaf pans lined with parchment paper. Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean. When in doubt, I’d say err on the side of underbaking since it yields a most moist bread. The longer it bakes the more possibility you have that the bread will dry out.
Let cool slightly before slicing and serving. Store in the refrigerator.

Equipment

Loaf Pan

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Mixing Bowl

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Notes

Nutrition facts are for 1 slice out of a total 24 slices between the two loaves.

Prep Time: 10 mins
Cook Time: 45 mins
Category: Dessert
Method: Bake
Cuisine: American

Keywords: pumpkin bread, moist pumpkin bread, easy pumpkin bread