This moist pumpkin bread with oil is so easy to make in one bowl. You will love how super moist and flavorful it bakes up using canned pumpkin. Then topped with a maple glaze.
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When I eat a sweet bread or loaf slice, it should be super moist. Plus I want that moistness to last a few days after baking it. So I can eat on it all week.
The secret ingredient is a neutral oil, like vegetable oil. I know its not as “nutritious” or flavorful as butter but trust me the pumpkin makes up for it. This recipe is a must make during the fall season and Thanksgiving holiday.
Try these other loaf bread with oil recipes- banana, cinnamon roll, carrot, cranberry orange, and apple fritter.
Ingredients and Substitutions
Pumpkin - Canned 100% Pumpkin Puree not the pumpkin pie filling.
Oil - A neutral oil like vegetable or canola.
Eggs- Two large whole egg.
Sugar- Brown and white sugar is needed, it helps browning, color and flavor. Powdered sugar for the glaze.
Flour - All-purpose or cake flour.
Milk - Creamy whole milk is preferred but 2% can be used in a pinch. You can substitute with non dairy, nut milks or canned evaporated.
Leavening Powders - Both baking powder and baking soda.
Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.
Pumpkin Pie Spice - Blend of cinnamon, nutmeg, ginger and allspice. You substitute just cinnamon if you prefer or omit it. I like a really spiced loaf so sometime I add about tablespoon for that boost of flavor.
Maple Syrup - 100% pure maple syrup is best and adds so much flavor.
Mix In’s and Flavors
If you would like even more flavor try these mix in’s or toppings.
- Nuts and Seeds - Walnuts, pecans, sliced almonds, pepitas or pumpkin seeds.
- Dried Fruit- Cranberries, blueberries, raisins or cherries.
- Chocolate Chips
- Nutella or Cookie Butter
- Cream Cheese Cheesecake Filling
- Smashed Bananas
Maple Glaze
This maple glaze add so much flavor and makes the best iced pumpkin bread. When the glaze fully dries it hardens up nicely. Make sure it is nice and thick when mixed.
Step by Step Instructions and Photos
- Grab the loaf cake ingredients and prep them. Preheat oven to 325°F and line a loaf pan with parchment paper.
2. Into a mixing bowl add pumpkin, oil, and sugars. Mix well with a whisk. Add eggs, milk, vanilla extract and salt. Mix well.
3. Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, baking soda, baking powder and pumpkin spice or cinnamon. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
4. Pour batter into the lined loaf pan.
5. Place into the oven and bake uncovered for 70-80 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
6. Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Make The Maple Glaze
7. Grab the ingredients for the glaze.
8. Place into a small bowl powdered sugar, maple syrup, salt and pumpkin spice.
9. With a whisk add 1 tablespoon of water and mix. Add additional 1 teaspoon of water at a time until it is a thick pourable glaze.
10. Pour and spread onto the fully cooled pumpkin bread. Allow the glaze to fully harden. Cut into thick slices and Enjoy.
Check Out The Short Video
For an ultra moist pumpkin bread using oil is best. A slice of pumpkin bread is normally enjoyed at room temperature and oil stays liquid verses butter that stays solid.
The internal temperature for pumpkin bread is 210°F. Use a food thermometer to check the temperature in the center of the loaf.
Make sure the pumpkin bread in fully cooled. Store the whole loaf or thick slices in an airtight container or resealable plastic bag for up to 4 days at room temperature. It can also be place in the freezer for up to 2 months.
Don’t over mixthe batter, mix until combined for soft, tender and fluffy results. If you do over mix let the batter rest in a the refrigerator for a few hours.
Let the pumpkin bread fully cool before slicing into it. It really helps to keep it moist and prevents a gummy texture.
Make sure the baking soda and baking powder is fresh to have the best rising results.
Pumpkin Bread With Oil
Equipment
- Loaf Pan (8.5x4.5 or 9x5 in) Loaf pan with high sides is best
- Mixing Bowl
- Measuring Tools
- Rubber spatula
- Strainer or Fine Sieve
- Whisk
- Toothpick
- Parchment Paper
Ingredients
- 1 ½ cups Pumpkin Puree (not pumpkin pie filling)
- ½ cup Vegetable Oil
- 2 Eggs
- 1 ¾ cups All-purpose Flour, sifted
- ½ cup Brown Sugar
- 1 cup White Sugar
- ¼ cup Milk
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ tsp Salt
- 2 teaspoon Vanilla Extract
- 2 teaspoon Pumpkin Spice or Cinnamon
Maple Glaze
- 1 cup Powdered Sugar
- ¼ teaspoon Salt
- 2 tablespoon Maple Syrup
- ¼ teaspoon Pumpkin Spice
- 1-2 tablespoon Water or Milk
Instructions
- Preheat oven to 325°F and line a loaf pan with parchment paper.
- Into a mixing bowl add pumpkin, oil, and sugars. Mix well with a whisk.
- Add eggs, milk, vanilla extract and salt. Mix well.
- Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, baking soda, baking powder and pumpkin spice or cinnamon. Using a rubber spatula mix until combined about 2 minutes. Try not to overmix the batter.
- Pour batter into the lined loaf pan.
- Place into the oven and bake uncovered for 70-80 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
Maple Glaze
- Place into a small bowl powdered sugar, maple syrup, salt and pumpkin spice. With a whisk add 1 tablespoon of water and mix. Add additional 1 teaspoon of water at a time until it is a thick pourable glaze.
- Pour and spread onto the fully cooled pumpkin bread. Allow the glaze to fully harden.
- Cut into thick slices and Enjoy.
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