Q1: What is the absolute, number one secret to a truly moist pumpkin bread?

The secret is to use a liquid fat , like the oil or the applesauce in this recipe. Because oil and applesauce are liquids at room temperature, they create a final bread that is noticeably moister and stays softer for much longer than a traditional butter-based quick bread.

Q2: How do I keep my quick bread from being dense and tough?

The non-negotiable secret is to not overmix your batter . When you are combining your wet and your dry ingredients, you want to stir them together only until the last streaks of flour have disappeared. A few small lumps in the batter are a good sign! Overmixing will create a tough, dense, and dry loaf.

Q3: Can I make this pumpkin bread ahead of time?

Yes, absolutely! This is an ideal make-ahead recipe. You can bake the loaves a day or two in advance and store them, well-wrapped, at room temperature. In fact, many people find that the flavor and texture are even better on the second day!

Q4: Can I make this recipe in a different kind of pan?

Yes! If you do not have two loaf pans, you can bake this recipe in one 10- or 12-cup bundt pan . You will need to increase the baking time to about 60-70 minutes. You can also bake the batter in a muffin tin to make about 24 delicious pumpkin muffins (bake for 20-25 minutes).

Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final bread much too sweet and improperly spiced.

Moist Pumpkin Bread (with Cranberries & Pecans!)

Pumpkin Bread (with Cranberries & Pecans!)

A classic recipe for a moist and flavorful cranberry pecan pumpkin bread, perfect for the fall season. This quick bread is made with a simple batter featuring canned pumpkin, a warm blend of pumpkin pie spice, and either applesauce or oil for moisture. The batter is studded with sweet dried cranberries and toasted pecans for extra flavor and texture. The recipe makes two loaves, which are baked until a toothpick inserted in the center comes out clean.

Author: Grace

Ingredients

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin puree
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce OR canola oil
3 large eggs, at room temperature
1 tbsp vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted

Instructions

Preheat the oven to 350°F. Grease and line two 8×4-inch loaf pans with parchment paper.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
Fold in the dried cranberries and toasted pecans.
Divide the batter evenly between the two prepared loaf pans.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Let the loaves cool in the pans for 10 minutes before removing them to a wire rack to cool completely.

Notes

This is a classic ‘quick bread’ recipe, meaning it is leavened with baking powder and/or soda, not yeast.
Be careful not to overmix the batter after combining the wet and dry ingredients; mix just until no dry streaks of flour remain. Overmixing can result in a tough, dense bread.
Toasting the pecans before adding them to the batter is a key step that enhances their nutty flavor.
The recipe makes two loaves, so you can enjoy one now and freeze the other for later.

Find it online: https://www.eatswithsoul.com/moist-pumpkin-bread/