Can I use fresh pumpkin instead of canned?

Oh honey, I learned this the hard way! Fresh pumpkin puree tends to be way too watery and lacks that concentrated flavor. Stick with canned pumpkin puree (NOT pie filling) for perfectly moist pumpkin bread every time. If you're determined to go fresh, roast and strain it thoroughly - but honestly? Libby's has never failed me.

Why did my bread turn out so dense?

Nine times out of ten? You overmixed the batter! That one-bowl ease tempts us to keep stirring, but gluten development is the enemy of tender quick breads. Mix just until the flour disappears - lumpy batter makes loftier loaves. Also, check those expiration dates on your baking soda!

Can I cut back on the sugar?

Absolutely, but the texture changes. Reducing sugar by 1/4 cup works fine, but more than that and you lose that perfect bakery-style crust and moistness. For a healthier pumpkin bread, I sometimes substitute half with coconut sugar or maple syrup - just reduce other liquids slightly.

How do I prevent a soggy bottom?

First - don't skip the cooling step! Let it rest in the pan just 10 minutes before transferring to a rack. Also, check your oven temperature with a thermometer - if it runs cool, the bottom doesn't set properly. And for streusel lovers, go lighter on topping near the edges where it can create steam pockets.

Can I make this into muffins instead?

You bet! This batter makes fantastic pumpkin muffins - just fill liners 2/3 full and bake at 375°F for 18-22 minutes. They're perfect for packed lunches, and the kids adore them with chocolate chips stirred in. Pro tip: The cream cheese swirl works beautifully in muffins too - swoon!

Moist Pumpkin Bread Recipe with 1-Bowl Magic

Name: Moist Pumpkin Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp pumpkin pie spice; 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 2 large eggs; 1 cup pumpkin puree; 1/4 cup water

Moist Pumpkin Bread

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A perfectly spiced, moist pumpkin bread that stays soft for days. Easy one-bowl prep with options for cream cheese filling or streusel topping.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 70 min
Total Time: 80 min
Yield: 1 loaf (10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 large eggs
1 cup pumpkin puree
1/4 cup water

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Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
In a large bowl, mix flour, baking soda, salt, and pumpkin pie spice.
Add oil, sugar, eggs, pumpkin puree, and water. Stir until combined.
Pour batter into the prepared pan.
Bake for 60-70 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

For cream cheese filling, mix 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg. Swirl into batter before baking.
For streusel topping, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon. Sprinkle over batter before baking.
Find more recipes on Pinterest.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 25g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/moist-pumpkin-bread-recipe-one-bowl/