What makes brown sugar pumpkin loaf so moist?

It’s the brown sugar and pumpkin puree working together. Brown sugar retains moisture because of its molasses content, while the pumpkin puree adds natural density and hydration. Using oil instead of butter also keeps the crumb soft and tender longer.

Can I use fresh pumpkin instead of canned?

Yes, you can! Just be sure to roast and puree the fresh pumpkin until completely smooth. Then, strain or blot excess moisture. Canned pumpkin is more consistent, but fresh pumpkin adds a subtle earthiness if prepped properly.

How do I store pumpkin loaf to keep it fresh?

Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. Bring it to room temp before serving for best texture.

Can brown sugar pumpkin loaf be frozen?

Absolutely. Once fully cooled, wrap the loaf (or individual slices) in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours. Warm slightly before serving to refresh the flavor.

Brown Sugar Pumpkin Loaf – Moist & Easy

Description

Brown Sugar Pumpkin Loaf is a soft, moist, and warmly spiced fall bake made with simple ingredients and rich brown sugar for a cozy, nostalgic flavor.

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup brown sugar (packed)
1 cup pumpkin puree (canned or homemade)
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
Gradually fold the dry mixture into the wet mixture until just combined.
If desired, stir in nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This loaf tastes even better the next day as the flavors deepen. Store at room temperature for 3 days, or freeze slices for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American