Super Moist Pumpkin Bread Recipe

Name: Super Moist Pumpkin Bread
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Ingredients: 3.5 cups all-purpose flour; 2 cups packed dark brown sugar; 2 cups pumpkin puree; 1 cup vegetable oil; 0.66666001081467 cup coconut milk; 0.66666698455811 cup white sugar; 2 teaspoons baking soda; 1.5 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon ground nutmeg; 1 cup toasted walnuts, chopped; 0.66666698455811 cup flaked coconut

Cook Time: 85 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 20 servings.

3 cups all-purpose flour
2 cups packed dark brown sugar
2 cups pumpkin pure
1 cup vegetable oil
cup coconut milk
cup white sugar
2 teaspoons baking soda
1 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup toasted walnuts, chopped
cup flaked coconut

Directions

Follow these simple steps to make your delicious pumpkin bread!

Preheat the oven to 350F (175C). Grease and flour two 8x4-inch loaf pans.
In a large bowl, combine the flour, brown sugar, pumpkin pure, vegetable oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg. Mix thoroughly until well combined.
Fold in the chopped walnuts and flaked coconut until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pans, spreading it evenly.
Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the loaves from the oven and cover them tightly with aluminum foil. Allow them to steam for 10 minutes.
After 10 minutes, remove the foil and carefully turn the loaves out onto a wire rack to cool.
Lightly tent the loaves with the foil and allow them to cool completely before serving.

Nutrition Facts (per serving)

Each serving (1/20 of the recipe) contains approximately:

Calories: 360
Total Fat: 18g (23% Daily Value)
Saturated Fat: 4g (21% Daily Value)
Sodium: 257mg (11% Daily Value)
Total Carbohydrates: 49g (18% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 29g
Protein: 4g (7% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 35mg (3% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 166mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. Please consult a healthcare professional if you follow a medically restrictive diet.

Super Moist Pumpkin Bread is a delightful treat that has become a staple in many households, especially during the fall season. Made with rich pumpkin pure and flavored with aromatic spices, it offers a perfect combination of moist texture and natural sweetness. Whether youre serving it for breakfast, as an afternoon snack, or during a holiday gathering, this bread is sure to be a crowd-pleaser.

History and Origins

Pumpkin bread is believed to have originated in North America, where pumpkins have long been a key ingredient in traditional fall recipes. Early American settlers learned to bake with pumpkins as they were abundant and versatile. The idea of incorporating pumpkin into baked goods such as bread, pies, and muffins grew as a natural extension of these early culinary practices. The modern pumpkin bread we know today likely emerged in the mid-20th century, alongside the rise of quick breadsa category of easy-to-make, moist, and flavorful breads that don't require yeast.

Regional Variations

While pumpkin bread is widely enjoyed across the United States, there are regional variations in the recipe. In the Southern U.S., for example, some bakers add spices like cinnamon and nutmeg, while in the Northeast, you might find versions with a touch of maple syrup or walnuts. Similarly, some variations include the addition of shredded coconut, which adds both texture and flavor, as seen in the recipe for Super Moist Pumpkin Bread. In certain regions, the bread is often baked in individual muffin-sized portions, making it easier to share at gatherings and potlucks.

How Does It Differ from Similar Breads?

Compared to other quick breads, such as banana bread or zucchini bread, pumpkin bread stands out due to its distinct flavor profile. The natural sweetness and earthiness of the pumpkin make it more flavorful and moist, especially when combined with ingredients like coconut milk, which helps keep the bread soft. The addition of walnuts or other nuts also adds a unique texture that differentiates it from similar recipes. Unlike banana bread, which can sometimes feel dense, pumpkin bread tends to have a lighter, fluffier crumb, thanks to the high moisture content from the pumpkin pure and coconut milk.

Where is It Commonly Served?

Super Moist Pumpkin Bread is a versatile dish that can be served in a variety of settings. Its particularly popular during the fall and winter months, often found at Thanksgiving and Halloween gatherings. It can be enjoyed as part of a brunch spread, paired with coffee or tea, or even served as a sweet snack during family get-togethers. Many people also make this bread as a homemade gift, wrapping it up in parchment paper or foil to present to friends and family. In some areas, its even a staple in local bakeries, offering a seasonal option for customers looking for a cozy treat.

Fun Facts About Pumpkin Bread

In many cultures, pumpkins are associated with harvest festivals, making pumpkin bread a fitting choice for autumn celebrations.
While pumpkin bread is typically sweet, variations exist that focus more on savory flavors, incorporating ingredients like cheese and herbs.
Although the bread is often considered a dessert or snack, it can also be served as a unique side dish to complement a hearty soup or salad.
According to some home bakers, pumpkin bread actually improves in flavor and texture after a day or two, making it a great option for preparing ahead of time.
In the United States, October is National Pumpkin Bread Month, a fun celebration of this beloved fall treat!

FAQ about Super Moist Pumpkin Bread Recipe

To keep the pumpkin bread fresh and moist, wrap it tightly in foil or plastic wrap. It can be stored at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.

Yes, this pumpkin bread freezes well. Once fully cooled, wrap the bread tightly in plastic wrap and then foil before placing it in the freezer. When ready to eat, let it thaw at room temperature or reheat in the oven.

Yes, you can substitute the coconut milk with other non-dairy alternatives like almond milk, soy milk, or oat milk. If you're not concerned about keeping it dairy-free, regular milk can also be used.

This recipe is already egg-free, making it a great option for those with egg allergies or for vegan diets.

If you prefer a less sweet bread, you can reduce the amount of sugar. You can also substitute some or all of the sugar with a natural sweetener, such as honey, maple syrup, or stevia, keeping in mind that this might slightly affect the texture.

If you're allergic to walnuts or coconut, you can replace them with other nuts like pecans or almonds. You can also omit the nuts entirely if you prefer, and use dried fruits like cranberries or raisins for added texture.

To check if the bread is fully baked, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If the toothpick comes out wet, bake for a few more minutes.

Yes, you can make this recipe into muffins. Scoop the batter into muffin tins and bake at the same temperature (350°F), but reduce the baking time to around 20-25 minutes, or until a toothpick inserted comes out clean.

The bread is exceptionally moist due to the pumpkin puree and coconut milk. Both ingredients contribute moisture to the batter, resulting in a soft, tender crumb. Additionally, wrapping the bread in foil after baking helps it retain moisture.

Yes, you can substitute part of the all-purpose flour with whole wheat flour for a slightly denser and more nutritious loaf. Many reviewers have had great success using half all-purpose flour and half whole wheat flour.

When stored properly, this pumpkin bread can last up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer.

Comments

Julie Thompson

09/13/2024 01:29:47 AM

I have made this recipe countless times now! I always cringe at the amount of eggs and oil in these breads, so I've made some simple substitutions to make it healthier without sacrificing taste. I secretly swap 1 cup of regular flour with whole wheat flour and replace some of the oil with applesauce. I also use pumpkin pie spice and cinnamon instead of the usual spices and opt for light coconut milk. Surprisingly, no one can tell the difference! To top it off, toasting nuts and adding coconut flakes are totally optional. ;)

Rebecca Campbell

04/18/2024 12:21:09 PM

I used 2 1/2 cups of all-purpose flour and 3/4 cup of whole wheat flour. The baking time was too long for glass bread pans. Next time, I'll lower the temperature to 325F but still check it at 1 hour. The taste seems to improve with time - I left it wrapped in foil for a couple of days and served it to friends with whipping cream. Who wouldn't love that! For the next batch, I plan to try substituting applesauce for the coconut milk and salad oil, as others have recommended, for a healthier version.

Emma Moore

02/05/2025 06:33:11 PM

Wonderful recipe! With only 1 cup of brown sugar on hand, I improvised by using a cup of white sugar and 1/4 cup of molasses for the second cup. Instead of loaves, I opted for 17 jumbo muffins and they were ready in just 28 minutes in my convection oven. The kitchen was filled with an amazing aroma as they baked, and the muffins turned out incredibly moist and flavorful. As a coconut enthusiast, I adored the unique pumpkin-coconut blend. I know I'll be making this recipe frequently; it's definitely a keeper!

John Lee

03/06/2025 06:23:10 PM

This recipe has become a staple for me during the Christmas season. I love making it for my neighbors, colleagues, and friends - everyone enjoys it! Over the years, I have refined it by excluding coconut flakes and walnuts, and instead adding a touch of cardamom and freshly grated nutmeg. After it cools, I top it with a cream cheese glaze, chopped dried cranberries, and spicy pecans. The finished product looks incredibly festive and people absolutely love it. Thank you for this wonderful recipe!

Alexander Hill

02/24/2023 03:48:20 PM

Absolutely adored this recipe! After reading other reviews, I decided to substitute the oil and coconut milk with an equal amount of unsweetened applesauce. I also added 1 tsp of cinnamon and 1 tsp of pumpkin spice instead of the specified cinnamon and nutmeg. As per my family's request, I omitted the coconut and walnuts. This pumpkin bread has now become my ultimate favorite!

Melissa Edwards

09/15/2023 10:52:11 AM

Exarmymedic, it seems like you might have followed a different recipe. The one I used doesn't include eggs. I've baked it multiple times, the only adjustment I make is reducing the sugar by half or one-third. This bread is always a hit with everyone.

Elizabeth Davis

02/20/2024 02:45:00 PM

This is the only pumpkin bread recipe I ever use. I discovered it several years ago and it truly is the best one out there.

Gregory Scott

10/07/2023 05:24:11 PM

This is without a doubt the most incredible pumpkin bread I have ever tasted! I leave out the coconut flakes and nuts, and generously sprinkle brown sugar on top instead. This amazing treat never lasts long in my household.

Joseph Carter

10/05/2023 09:38:16 AM

I tried out this recipe with a slight twist. Following Exarmymedic's suggestion, I swapped 1 cup of all-purpose flour for whole wheat flour while keeping the rest of the ingredients unchanged. The result was incredibly tasty. Surprisingly, the flavor improved on the second and third day! Many thanks. This pumpkin bread recipe is now my favorite choice.

Heather Garcia

01/25/2025 07:49:49 PM

I adjusted the recipe to make 10 servings and decided to bake just 1 loaf. The recipe specified using coconut milk, and although I believe it intended for canned coconut milk, I opted to use Silk Coconut Milk (the refrigerated variety) instead, as I already had some on hand and didn't want to open a whole can for just 1/3 cup. The bread turned out incredibly moist and delicious. I sprinkled extra walnuts on top, which added a nice finishing touch. For my next attempt, I plan to use canned coconut milk as recommended. While this pumpkin bread may not be traditional, it is undeniably delicious.

Larry Turner

08/16/2023 01:27:26 AM

I haven't followed the recipe exactly as written yet. I used evaporated milk, butter-flavored Crisco (not the best choice, I know), and I even forgot to add the salt. However, despite these mistakes, the end result turned out surprisingly good and enjoyable. I'm impressed that even with all the changes I made, this recipe still managed to show me how delicious it can be when made correctly. Stay tuned for more updates!

Brian Robinson

06/09/2023 03:33:19 AM

This Pumpkin Bread recipe has been my favorite for years, and I have only made one change by adding pecans, which I always have in my pantry. It's an excellent recipe! After taking it out of the oven, I either leave it in the pan covered with foil or transfer it to a dish and cover it tightly with foil overnight or for a few hours to let it "steam" - this results in a wonderfully moist bread. It stays moist even on the second or third day, as long as you remember to cover it well with foil each time you slice it.

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Super Moist Pumpkin Bread Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History and Origins

Regional Variations

How Does It Differ from Similar Breads?

Where is It Commonly Served?

Fun Facts About Pumpkin Bread

FAQ about Super Moist Pumpkin Bread Recipe