I'll show you how to get a Soft Moist Pumpkin Bread with just one simple extra step and some delicious ingredients. The results are a quick bread, much like a light and airy sponge cake with added height and moistness. Oh, and it's buttery, too!
I'm an Amazon Associate. Please note that the Louisiana Woman Blog contains Affiliate Links with Amazon, and I will earn a commission if you purchase through those links. Thank you!
There's something about the smell of spicy pumpkin bread at the end of summer; it warms the soul in readiness for cooler temperatures. It triggers remembrances of a new school year, harvest in the fields, hunting season, bonfires, and football. Oh, and of course, something I longed for all summer, eating gumbo without having to turn down the thermostat!
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pumpkin Spice Mix or Pumpkin Pie Spice
- Salted butter, melted
- Can pumpkin puree
- Sugar
- Water
- Eggs, separated
- Zest of 1 whole lemon
- Lemon juice
Getting Soft, Moist Pumpkin Bread
I used to be satisfied with the bread recipe on the back of the canned pumpkin, but not anymore! I have been craving a moister, more flavorful bread, much like Star Buck's famous version.
The extra step I've discovered is the same as folding in beaten egg whites into a cake batter to get a higher rise and softer texture, much like a sponge cake. So by using this process in making this Soft Moist Pumpkin Bread, I have found the same results.
The pumpkin also adds moisture to the bread. I find that anytime fruit and vegetables are used in baked goods, it increases the moistness, especially after a day or two. And this bread is no exception.
Now, for more flavor, it comes from creamy butter, lemon juice with zest, and an easy-to-prepare Pumpkin Spice Mix. This spice mix recipe is found right here on the blog. It has a balanced blend of characters from the citrusy, sweet coriander added to the traditional ingredients of pumpkin pie spice. You can find the recipe by clicking Pumpkin Spice Mix.
In this bread, the butter just makes it better, adding flavor and more soft texture. Everything's better with butter! The lemon goes well with pumpkin enhancing its flavor and brightening it up a bit. I usually add lemon to pumpkin recipes like in this Pumpkin Bars Recipe.
Here's another suggestion for softer bread. Line your bread pans with parchment paper and spray the paper with cooking spray. This makes a soft crust and helps the bread to cook evenly throughout. No hard edges here!
PrintRecipe
Soft Moist Pumpkin Bread
Folding in whipped egg whites ensures a lighter, higher, moister result in this tasty pumpkin bread.
- Total Time: 1 hour 25 minutes
- Yield: 24 servings 1x
Ingredients
- 3 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon Pumpkin Spice Mix or Pumpkin Pie Spice
- ⅔ cup salted butter, melted
- 1 15-ounce can pumpkin
- 2 cups sugar
- ⅔ cup water
- 4 eggs, separated
- Zest of 1 whole lemon
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees and line 2 bread pans with parchment paper, then spray the paper with cooking spray.
- Mix flour, baking powder, baking soda, salt, and spice and set aside.
- Mix the butter, pumpkin, sugar, and water in a large bowl with a mixer.
- Spoon dry ingredients into pumpkin mixture ⅓ at a time, mixing as you do.
- Add egg yokes one at a time until thoroughly blended.
- Stir in lemon zest and juice.
- Beat egg whites in a separate medium-sized bowl until soft peaks form.
- Fold egg whites into the pumpkin bread mixture, taking your time (not to bust the air bubbles) until thoroughly incorporated.
- Pour ½ mixture into each bread loaf pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes in the pans, then remove and continue cooling on cooling racks.
Notes
Lining the bread pans with parchment paper keeps the outside of the bread soft, cooking evenly, with no hard crust.
Bake bread batter in donut baking pans for easy individual servings; glaze and decorate or serve unglazed.
For a glaze to drizzle over bread, add 2 ½ tablespoons lemon juice to 1 ½ cups powdered sugar and mix. (Add water or more powdered sugar for desired consistency.)
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Sweets/Bread
- Method: Baking
- Cuisine: American
Keywords: soft moist pumpkin bread
This Donut Pan!
I am a fan of this Nordic Ware Donut Pan! The donuts exit the nonstick pan and bake in about 15 minutes. This recipe makes 2 dozen soft baked donuts with less mess and fat than their fried counterparts. You can use the glaze in the recipe card notes above and decorate with all the sprinkles you like. I can't wait to share these with my grandchildren!
I hope I've convinced you that this Soft Moist Pumpkin Bread recipe is definitely worth a try. It is not difficult and makes 2 loaves, one to keep and one to give. Tell me the results, and don't forget to pin any of the pictures on the blog to Pinterest or click the Yummly button to share the recipes. Thanks!
"It may take place in a foreign land or it may take place in your backyard, but I believe that we were each created to change the world for someone."
Katie Davis
