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Super Moist Maple Pumpkin Bread

Soft, warmly spiced pumpkin bread made with pumpkin purée, maple syrup and applesauce for an incredibly moist, tender crumb—all in one bowl.

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My super-moist pumpkin bread

I have approximately a million versions of pumpkin bread at this point, but this is one of those recipes that comes from a base I’ve made so many times I barely think about it anymore.

It’s actually really similar to the base I use for my banana bread, pumpkin spice bars and even my apple spice cake. A few ingredients change here and there, but once I find a baking formula that works, I’m not reinventing the wheel just so every recipe can pretend it has nothing to do with the others.

This version gets its moisture from pumpkin purée, applesauce, avocado oil and maple syrup, with brown sugar for that deeper fall flavor. And yes, I make the whole thing in one bowl.

Could you mix your dry ingredients separately like a responsible baker?

Absolutely.

Do I?

Usually not.

I add the dry ingredients right on top, give them a quick little mix before folding everything together, and save myself a bowl.

The part I am particular about is what happens once the flour gets involved: don’t overmix it. Stir just until the flour disappears and then leave it alone. That’s how we keep this bread soft and tender instead of accidentally turning it into a pumpkin-flavored brick.

And if you’re using canned pumpkin, make sure you’re grabbing pure pumpkin purée—not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, and that’s not what we’re using here.

Lamb Family Estate

Super Moist Maple Pumpkin Bread

Soft, warmly spiced pumpkin bread made with pumpkin purée, maple syrup, brown sugar and applesauce for an incredibly moist, tender crumb. It comes together in one bowl because I'm not washing an extra bowl unless I actually have to.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 Loaves
Course: Breakfast, Dessert
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pumpkin purée 425g homeade or 15-oz can pure pumpkin
  • 4 large eggs 200g
  • 1/2 cup avocado oil 110g
  • 1/3 cup water 80g
  • 1 cup pure maple syrup 315g
  • 1 cup dark brown sugar 200g packed; light brown works too
  • 1/2 cup unsweetened applesauce 120g
  • 1 tsp vanilla bean paste or vanilla extract
  • 3 1/2 cups all-purpose flour 420g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tbsp pumpkin pie spice homemade or store-bought

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 2 Loaf Pans

Method
 

Prep the oven and pans.
  1. Preheat the oven to 350°F. Grease two loaf pans or line them with parchment paper.
Mix the wet ingredients.
  1. In a large mixing bowl, whisk together the pumpkin purée, eggs, avocado oil, water, maple syrup, brown sugar, applesauce, and vanilla until well combined.
Add the dry ingredients.
  1. Add the flour, baking powder, baking soda, salt, and pumpkin pie spice directly on top of the wet ingredients. Give the dry ingredients a quick stir together on top, then gently fold everything into the wet mixture until just combined.
Don’t overmix.
  1. Stop mixing as soon as you no longer see streaks or pockets of dry flour. A few small lumps are completely fine. Overmixing can develop too much gluten and give you a tougher pumpkin bread instead of the soft, tender crumb we want.
Divide the batter.
  1. Divide the batter evenly between the two prepared loaf pans and gently smooth the tops.
Bake.
  1. Bake at 350°F for approximately 40–50 minutes, beginning to check around the 40-minute mark. The bread is done when the center is set and a toothpick inserted near the center comes out clean or with a few moist crumbs—not wet batter.
Cool.
  1. Let the loaves cool in their pans for about 10–15 minutes, then remove them from the pans and allow them to finish cooling on a wire rack before slicing.

Notes

Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. A 15-ounce can works perfectly, or use about 425 g of homemade pumpkin purée. Homemade purée can vary in moisture, so if yours is especially watery, strain off some of the excess liquid first.
Don’t overmix: Once the flour goes in, mix only until everything comes together and you no longer see dry flour. Overmixing develops more gluten and can turn a soft, tender pumpkin bread into a tougher one.
Yes, I make this in one bowl: You absolutely can whisk the dry ingredients together separately first. I usually don’t. I add them over the wet ingredients, give the dry ingredients a quick stir on top, then gently incorporate everything together. One less bowl to wash.
Brown sugar: Dark brown sugar is my favorite because I like the deeper molasses flavor, but light brown sugar works too. If you’re out of brown sugar but happen to have molasses, combine 1 cup granulated sugar with about 1 tablespoon molasses for a quick light-brown-sugar substitute.
Pumpkin pie spice: I use my homemade pumpkin pie spice blend, but your favorite store-bought blend works perfectly. Once that recipe is live, we’ll link it here.
Bake time: Start checking the loaves around 40 minutes rather than relying exclusively on the clock. Different loaf-pan sizes and ovens can change the baking time. Look for a set center and a toothpick that comes out clean or with a few moist crumbs rather than wet batter.
Storage: Let the bread cool completely before storing. Keep it tightly wrapped or in an airtight container at room temperature for a few days, or refrigerate it for longer storage. The loaves also freeze well—wrap them tightly once completely cooled.

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