Super Moist Pumpkin Bread Recipe with Maple Sugar: Fall into Fall
Albert Wood
If you’re looking for a flavorful and moist pumpkin bread recipe to bring a little extra autumn warmth to your kitchen, this is the one for you. Made with Wood’s Vermont Maple Sugar, this Moist Pumpkin Bread is a perfect balance of rich pumpkin flavor, autumn spices, and sweetness. Whether you enjoy it as a breakfast treat or an afternoon snack, this bread is sure to bring a smile to your face as the cool fall weather settles in.
Why You’ll Love This Recipe
This pumpkin bread is not just incredibly moist—it’s also packed with cozy fall flavors thanks to the combination of pumpkin pie spices and the rich, caramelized sweetness of Wood’s Vermont Maple Sugar. It’s an easy-to-make recipe that will fill your home with the fragrant scents of cinnamon, nutmeg, and ginger. And for chocolate lovers, a handful of chocolate chips will add an extra layer of indulgence!
Tips for Making the Perfect Pumpkin Bread- Don’t Overmix: Stir the ingredients until they are just combined to keep the bread light and fluffy.
- Add Mix-ins: Feel free to add chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor and texture.
- Check for Doneness: Every oven is different, so start checking for doneness around the 45-minute mark. You want a toothpick to come out with just a few moist crumbs for the perfect consistency.
Super Moist Pumpkin Bread Recipe with Maple Sugar
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
15 minutes
Cook Time
45-60 minutes
Ingredients
- 2 cups King Arthur All-purpose Flour
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup canned pumpkin
- ½ cup vegetable oil (or oil of choice)
-
1 ½ cup Wood’s Vermont Maple Sugar
- 2 large eggs
- Chocolate chips (Optional)
Directions
- Preheat oven to 350° F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into a prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs, and the top springs back when lightly touched.
Recipe Note
How to store pumpkin bread – Once cooled, you can wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to keep it fresh longer.
How long does pumpkin bread last? If properly stored, pumpkin bread will last up to 3 days at room temperature and up to 5 days in the fridge.
How to freeze pumpkin bread – Once completely cooled, double wrap in plastic wrap, label, and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.