Super Moist Pumpkin Bread. Whether it is a quick tea-time treat you’re after or a not-too-sweet dessert, this Super Moist
Pumpkin Bread is spot on! No matter the occasion this beautiful bread is sure to please!
What is Pumpkin Bread?
No treat is as synonymous with cold weather as delicious Pumpkin Bread. This delicious wintertime treat is made from a batter rich with mashed pumpkin. This gives it a great sweet and squashy flavor that you will want to eat repeatedly! Pumpkin bread makes a fantastic breakfast, snack, or dessert.
What Makes This Super Moist Pumpkin Bread so Great!?
Easy to Make and Easier to Eat!
My Super Moist Pumpkin Bread is made to be easy. It uses simple ingredients, many of which
you probably already have, and the steps are simple, too! The prep time is so quick and breezy
that you’ll want always to bake this bread!
Crowd-Pleasing Party Treat!
It can be a real challenge to bring a dessert everyone at the party agrees on, but this is that
treat! Pumpkin bread strikes the right balance between sweetness and vegetable flavor to make
everyone happy, plus the cream cheese frosting is to die for!
The recipe for this tasty Pumpkin Bread is kid-approved, adult-approved, and just all-around
delicious!
A Treat for all Occasions!
Super Moist Pumpkin Bread is great for breakfast, snacks, and dessert! Grab a slice of this bread
on your way out the door in the morning or slow down and enjoy it with afternoon tea. No matter
the time, this bread hits the spot!
Ingredients for the Pumpkin Bread
- White Granulated Sugar-White sugar is the basis of the sweet flavor of this comforting recipe!
- Dark Brown Sugar-Dark brown sugar adds an excellent molasses flavor to the recipe that compliments the taste of the
pumpkin puree in the best way! Light brown sugar works as a substitute if you do not have dark brown sugar.
Eggs - Eggs serve many purposes in this bread. They add air, fat, and act as a binder.
- Canola Oil-Canola oil is a wonderful neutral-tasting liquid fat for this bread. If you cannot find canola oil,
vegetable, grapeseed, or safflower oils are all great swaps. - Milk-Milk helps thin out the batter and adds a wonderful creaminess that helps keep this bread super
moist! - Pumpkin Puree-Pumpkin puree is a baker’s dream. It is so easy to work with, shelf-stable, and available all year!
Choose your favorite brand of this pantry staple. - Vanilla Extract-Vanilla extract is used in the recipe to add a nice touch of inviting flavor to the pumpkin-heavy
batter. - All-Purpose Flour-All-purpose flour is fantastic for this recipe, but if you prefer whole wheat, it can be used as a 1:1
substitute for this ingredient. - Pumpkin Pie Spice-This is the signature seasoning blend for pumpkin bread. See the recipe for more details on this
ingredient. - Ground Cinnamon-Cinnamon is the perfect spice to give a big welcoming and nostalgic vibe. Ground cinnamon
adds so much warmth and brightness to this bread you will not be able to resist a second slice! - Baking Soda-Baking soda and baking powder work together to act as the leavening agent in this bread.
- Baking Powder-Along with the help of baking soda, baking powder can give this recipe rise.
- Salt-Even sweet recipes need a touch of salt. This helps balance the sweet flavors of sugar and
pumpkin, so you get a perfect bite!
Ingredients for Cream Cheese Frosting
- Cream Cheese-Plain, unflavored cream cheese makes the delicious base for the perfect frosting!
- Powdered Sugar-Powdered sugar or confectioner’s sugar is the right choice for making frostings and icings.
- Vanilla Extract-The vanilla extract gives the cream cheese frosting a nice sweet vanilla flavor.
How to Set up the Instant Pot Trivet to bake this Super Moist Pumpkin Bread
-
Place the trivet in the inner pot, and the handle should be up.
- Ensure the pan is latched into the trivet handle to avoid spilling.
Step-by-Step Instructions
Prepare the Batter:
1. Brush the bread pan with oil and line it with parchment paper. Set aside.
2. Place the granulated white and dark brown sugar in a large bowl. Add in the eggs oil,
pumpkin puree, milk, and vanilla extract. Mix until there are no more lumps.
3. Mix all of the dry ingredients together using a wire whisk and add the mixture to the wet
ingredients.
4. Divide the batter into the two bread 6 x 3 one- and- a half-inch deep pans and frost the
cream cheese frosting to the middle.
How to Bake in the Oven:
1. Place the oven rack in the middle of the oven and preheat it to 390°F. When ready, put the
pan in the middle and bake the pumpkin bread for twenty to twenty-five minutes, or until
the toothpick comes out clean.
How to Cook in the Instant Pot Duo Crisp:
1. Follow the batter preparation instructions.
2. Place the trivet in the inner pot, and the handle should be up. Set the pan to the handle
making sure it holds the pan properly. Please see the picture above.
3. Cover the Instant pot with the air fryer lid and push the bake setting button. Set the
temperature to 390°F and set the timer to twenty-two minutes, but start checking at fourteen minutes.
Expert Tips and Tricks
● Take care to grease and line the bread pans well. There is nothing sadder than a loaf of
bread that gets stuck to the pan!
● Mix your wet ingredients very well before adding the dry ingredients.
● Optionally sift the dry ingredients with a fork or whisk before combining wet and
dry to ensure that everything is evenly distributed.
● Always poke the bread to see if it springs back, then try the toothpick test. If the
toothpick comes out clean, the bread is done.
What to Serve with Pumpkin Bread?
This bread is the perfect addition to any sweets table or brunch spread. It is so versatile and
tasty that it can work in any situation! I enjoy this moist and flavorful bread
paired with a hot cup of tea or coffee. It is the perfect mood booster for long days!
How to Store Pumpkin Bread
- Before storing this tasty treat, allow the bread to cool completely. Once cooled, wrap the bread
in plastic or place it in an airtight container (I prefer to use the container so the icing stays intact
and not stuck to the plastic). Store the bread in a cool spot on the countertop for up to four days.
I do not advise reheating this bread because of its cream cheese frosting. The icing can melt in
the microwave, but luckily leftovers of this bread are delicious at room temperature!
Is This Pumpkin Bread Healthy?
- Just because something has a vegetable in the name does not mean it’s good for you! Pumpkin
bread is a delicious treat or dessert and is a great part of a balanced lifestyle. However, it does
have lots of sugar, oil, and other elements that are best in moderation. - Remember to balance your diet with healthy exercise and lifestyle choices, but allow yourself
some delightful indulgences like this bread once in a while!
More Recipes You’ll Love
If you love this easy and quick Super Moist Pumpkin Bread then you will adore these other
easy baking recipes!
How to Store?
You can freeze this Pumpkin bread if you want. Simply let it cool after baking and wrap it with cling wrap and store it in the freezer. Thaw it on the counter when you are ready to eat it and microwave it for twenty seconds in the microwave.
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Super Moist Pumpkin Bread
Equipment
- Instant Pot Duo Crisp 8 quart
- 2 Bread Pan 6 x 3 bread pan with 1 1/2 inch deep
- Conventional Oven
- parchment paper
- toothpick or chopstick
Ingredients
Wet Ingredients
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1/2 cup canola oil
- 1/4 cup milk
- 1 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp pumpkin pie spice please see notes for the recipe
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Cream Cheese Frosting
- 8 oz Cream Cheese
- 1/2 cup powdered sugar
- 1 1/2 tsp teaspoons vanilla extract
Instructions
Prepare the Batter
- Brush 6 x 3 bread pan W oil and line with parchment paper. Set aside.
- Place the granulated white and dark brown sugar in a large bowl. Add in the eggs oil, pumpkin puree, milk, and vanilla extract. Mix until there are no more lumps.
- Mix all of the dry ingredients together using a wire whisk and add the mixture to the wet ingredients.
- Divide the batter into the two bread 6 x 3 one- and- a half-inch deep pans and frost the cream cheese frosting to the middle.
Bake in the Oven
- Place the oven rack in the middle of the oven and preheat it to 390 F. When ready, put the pan in the middle and bake the pumpkin bread for twenty to twenty-five minutes, or until the toothpick comes out clean. Start checking the bread with the toothpick test.
- Check the picture above. The bread to the right was baked in the conventional oven. The one to the left was baked in the Instant Pot Duo.
How to Cook in the Instant Pot Duo Crisp
- Follow the how -to make batter instructions.
- Place the trivet in the inner pot and the handle should be up. Set the pan to the handle making sure it holds the pan properly. Please see the picture above.
- Cover the Instant pot with the air fryer lid and push the bake setting button. Set the temperature to 390 F and set the timer to twenty-two minutes, but start checking by toothpick test at fourteen minutes.
- Check the picture above. The bread to the right was baked in the conventional oven. The one to the left was baked in the Instant Pot Duo.
Make the Frosting
- Place the cream cheese in a large bowl and beat using the hand electric mixer. Add the powdered sugar mix. Add in the vanilla extract and mix until the frosting is smooth. Transfer frosting into a piping bag with # 1 A tip
Notes
- In this post, I made the whole batter recipe, since I want to make two pans of bread. If you want to make one pumpkin bread, cut the ingredient in half.
- Here is the Pumpkin spice recipe >>>Pumpkin Spice
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
Raymund says
That do look super moist, it even sticks to the baking paper. Love this, I think I will even lick that paper