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!
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There’s something about the smell of spicy pumpkin bread at the end of summer that 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 long for all summer, eating gumbo without having to turn down the thermostat!
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 the 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! And the lemon goes well with pumpkin enhancing its flavor brightening it up a bit. I usually add lemon to pumpkin recipes like in these Pumpkin Bars.
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!
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 together, set aside.
With a mixer, mix together butter, pumpkin, sugar, and water.
Spoon dry ingredients into pumpkin mixture 1/3 at a time, mixing as you do so.
Add egg yokes one at a time until thoroughly blended.
Stir in lemon zest and juice.
In a separate medium-size bowl, beat egg whites until soft peaks form.
Fold egg whites into pumpkin bread mixture, taking your time (not to bust the air bubbles) until they are thoroughly incorporated.
Pour 1/2 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.
Lining the bread pans with parchment paper keeps the outside of the bread soft cooking evenly, 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 1/2 tablespoons lemon juice to 1 1/2 cups powdered sugar and mix. (Add water or more powdered sugar for desired consistency.)
Keywords: soft moist pumpkin bread
This Donut Pan!
I am a fan of this Nordic Ware Donut Pan! The donuts ease out of 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. Let me know 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!
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