Super Moist Easy Pumpkin Bread Recipe

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This homemade pumpkin bread recipe is super moist and easy to make. It’s full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It’s the best pumpkin bread and simple to make!

Also, check out our famous coconut loaf cake, the best banana bread recipe, and an incredible lemon loaf! They’re all amazing!

the best pumpkin bread

Nothing tastes better than bread made from scratch, and thankfully, our moist pumpkin bread recipe is easy to master and make your own.

This recipe will give a super flavorful and moist pumpkin bread that’s perfect for fall.

Keep reading to learn everything you need to know about how to make pumpkin bread for every occasion this fall. We’ll also cover the basic troubleshooting questions that new bakers have. Let’s start baking!

Another great pumpkin brunch recipe is our fluffy pumpkin pancakes!

How to Make Homemade Pumpkin Bread

butter, eggs, pumpkin, sugar, flour, spices in white bowls on a marble table.

Equipment Needed for Homemade Pumpkin Bread

Loaf Pan

Mixing Bowls

Spatula

Hand or Stand Mixer

Parchment Paper

Ingredients

Canned Pumpkin – Libby’s Pumpkin in a can works great for a strong pumpkin flavor.

All-Purpose Flour – All-purpose flour, like King Arthur, is great for this.

Find out how to measure flour in our complete guide

Baking Soda and Baking Powder – These ingredients help the bread rise, and if you want your recipe to turn out well, you should know the difference between the two.

Spices – We use cinnamon, ginger, and nutmeg to add extra fall flavors.

Sugar – Granulated sugar is used as a sweetener.

OilVegetable oil or Canola oil creates a super moist bread.

Eggs – Creates structure, leavening, and yields a super tender pumpkin bread.

Melted Butter – Adding melted butter to the recipe creates a rich flavor and works with the oil to give the bread a super moist texture.

Vanilla Extract – Enhances the flavors in the recipe. Always use pure vanilla extract when baking.

Directions

1 — Combine Dry Ingredients – In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

pumpkin bread batter and dry ingredients

2 — Combine Wet Ingredients – Combine the oil, butter, and vanilla in a liquid measuring cup.

3 — Beat Sugar, Pumpkin & Eggs – In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.

4 — Add Liquid Ingredients– Turn the mixer to low and slowly add in the liquid ingredients. Let this process take about 1 to 2 minutes, so the mixture becomes light and fluffy.

5 — Fold in Dry Ingredients – Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

loaf pan and batter

6 — Prepare the Loaf Pan – Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

perfectly baked cake in a loaf pan

7 — Bake – Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise, it will fall in the middle once removed from the oven.

Tips for Making Easy Pumpkin Bread

  • Measure all of the ingredients before. The liquid is in one measuring cup and dry in a mixing bowl.
  • Always use high-quality ingredients when baking. Whole, organic eggs, full-fat butter, pure vanilla extract. This all makes a difference in the quality of the pumpkin bread.
  • The oven must be preheated before the loaf pan is placed in the oven.
  • Add the oil, butter, and vanilla very slowly, with the mixer running to incorporate air into the mixture.
  • Remember that true oven temperature and the material of the loaf pan you’re using will influence the baking time.

Loaf Pan

We use a 10″ x 5″ x 3″ ceramic loaf pan for all of our pieces of bread and loaves. We highly recommend The Emile Henry French Ceramic Ruffled. The ceramic heats evenly, so bread and loaves cook even and brown to perfection. You will have it forever, and it’s so worth the investment!

If you have a smaller 8 x 4-inch loaf pan, you can also use that, but only fill it 3/4 of the way full. You might be able to get two loaf cakes out of it using a smaller loaf pan.

How to Prepare a Loaf Pan

If you want to get creative, you can use our easy pumpkin bread batter in a muffin tin to make pumpkin muffins. However, pumpkin loaf is a classic that will never fail you.

To prepare a loaf pan for the perfect pumpkin bread recipe, thoroughly grease it. You can use butter, oil, or shortening. Even if you line the loaf pan with parchment paper, you still need to grease the bottom and sides. 

easy pumpkin bread

How to Store Pumpkin Bread

The great thing about pumpkin bread is that you can make a huge batch at once. All you need to do is multiple your ingredients and have enough loaf pans on hand. 

It can last up to five days at room temperature; however, make sure you cover it or wrap it in plastic wrap. Putting your pumpkin bread in the refrigerator will make it last longer, but you still shouldn’t store it for longer than a week.

How to Freeze Pumpkin Bread

The best way to use your big batch of pumpkin bread is to freeze your extra loaves. If you do it right, you will have fresh backup loaves on hand all season. 

To freeze pumpkin bread, wrap each loaf individually in two layers of freezer paper or tin foil. The goal is to remove all air and block any from getting into the wrapping. 

When ready to use your frozen pumpkin bread, unwrap the first payer of foil or freezer paper entirely and loosen the second layer, but leave it on. Let it thaw at room temperature for a few hours, and then wrap it up again to store it.  

Frequently Asked Questions

Why is My Pumpkin Bread so Dense?

First, remember that pumpkin bread is meant to be a dense type of bread. It’s best served cut into thick slices that you can sink your teeth into.

However, if you feel like it’s a little too dense, you may be cooking it for too long. Turn down your oven or reduce your baking time to avoid it becoming dry and overly dense. 

In the last ten minutes of baking, you can also cover your loaf pan with tin foil to make sure the top doesn’t get overcooked and come out dark brown. 

Another tip is to make sure you slowly add in the oil while the mixture is beating to incorporate air into the batter for a lighter constancy.

Why Did My Pumpkin Bread Not Rise?

There are a few reasons why your pumpkin bread isn’t coming out perfectly fluffy:

Overfilled the pan with batter
Baking powder or soda is stale
The cooking temperature is too high
Dry-to-wet ingredient ratio is off
Cut into it before it cooled completely

There’s something so sad about a loaf of pumpkin bread with a sunken middle, so avoid these mistakes to ensure it doesn’t happen to your loaf.

Remember that temperatures vary based on what kind of loaf you use, and you need to use a lower temperature for glass pans. Make sure all of your ingredients are fresh and follow our recipe exactly for the perfect ratio that makes fluffy and delicious pumpkin bread.

How Do You Know When Pumpkin Bread is Done?

Pumpkin bread is ready to come out of the oven when the middle is fully cooked through. You can test it by inserting a long toothpick or skewer into the middle of the loaf and making sure it comes up clean.

The best pumpkin bread should also develop a crack in the middle when it’s completely done, so make sure you don’t take it out until you see that beautiful golden-brown line through your bread. 

Why Does My Loaf Cake Crack?

It’s very common for a loaf cake to crack on top. When the batter bakes, the heat causes it to rise. When it rises over the top of the pan, it spreads outward. This often causes the top to crack.

Why Is My Pumpkin Loaf Dry?

A dry loaf cake is a problem many bakers discover when trying a new recipe. There are two reasons why you might find your fresh-baked coconut cake dry:

  • Too much flour
  • Baked too long

Both of these issues either absorb or evaporate the liquid in the batter. As a result, you find your loaf is dry when you pull it out.

super moist pumpkin bread

Does Pumpkin Bread Go Bad?

Pumpkin bread goes bad in the refrigerator after a week. However, it does great in the freezer. We recommend freezing it for up to two months. 

What Can You Add to Pumpkin Bread?

When it comes to pumpkin bread additions, the options are endless. If you feel like getting creative in the kitchen, give these fun options a try:

  • Chocolate chips
  • Cream cheese
  • Nutella
  • Banana
  • Ginger
  • Coconut
  • Cranberries
  • Pecans
  • Cream cheese glaze or icing
  • Caramel
  • Cinnamon
  • Crumb topping
  • Zucchini

Of course, moist pumpkin bread is also perfect on its own or with a little butter spread on top. However you slice it, pumpkin bread is the best fall treat that the whole family will love.

moist pumpkin bread recipe

Make the Perfect Moist Pumpkin Bread This Fall

Hopefully, you feel prepared to avoid any pumpkin bread mishaps and make the perfect fluffy loaf. You can’t go wrong if you follow our recipe for the best pumpkin bread. 

Your whole family will love having fresh pumpkin bread this fall, and a warm loaf makes the perfect gift for friends, family members, and teachers. If you’re feeling adventurous, have fun with your pumpkin bread recipe and add fun flavors. You can also dress it up with frosting or glaze.

A cool fall breeze is right around the corner, and we can’t wait for pumpkin season. For more ideas on how to use pumpkin in all of your fall treats, check out our other recipes.  

Let us know if you make this recipe by leaving a comment and review below. We’d love to know your thoughts!

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the best pumpkin bread

The Best Pumpkin Bread Recipe

This homemade pumpkin bread recipe is super moist and easy to make. It's full of spices like nutmeg, cinnamon and ginger and has a super moist texture from the oil, melted butter and eggs. It's really the best pumpkin bread and simple to make! #pumpkinbread #easypumpkinbread #moistpumpkinbread
4.74 from 68 votes
Print Pin Rate
Course: Brunch
Cuisine: American
Prep Time: 8 minutes
Cook Time: 1 hour
15 minutes
Total Time: 1 hour 23 minutes
Servings: 8 Slices
Calories: 485kcal
Author: Eden

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1/2 cup vegetable oil , or canola oil
  • 1/2 cup melted butter
  • 2 eggs

Instructions

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, add the flour, baking soda and baking powder, spices and salt. Set aside
  • Combine the oil, butter and vanilla in a liquid measuring cup.
  • In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar and eggs until combined.
    sugar, eggs, oil and butter
  • Turn the mixer to low and slowly add in the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
  • Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
    batter and flour
  • Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
    loaf pan and moist pumpkin bread batter
  • Bake in a preheated 350 degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
    easy pumpkin bread recipe

Notes

  • Measure all of the ingredients before. Liquid in one measuring cup, dry in a mixing bowl.
  • Always use high quality ingredients when baking. Whole, organic eggs, full fat butter, pure vanilla extract. This all makes a difference in the quality of the pumpkin bread.
  • When adding the oil, butter and vanilla, add it very slowly with the mixer running to incorporate air into the mixture.
  • Remember that true oven temperature and the material of the loaf pan you’re using will influence the baking time.
     
  • If adding in chocolate chips or nuts, fold them in when folding in the dry ingredients. 

Nutrition

Calories: 485kcal | Carbohydrates: 60g | Protein: 4g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 548mg | Potassium: 167mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7563IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
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29 thoughts on “Super Moist Easy Pumpkin Bread Recipe”

  1. 5 stars
    This is the best pumpkin bread recipe I’ve ever tried! We made mini muffins instead of bread so baked for around 15 mins. Also swapped 1/2 cup of the regular sugar for brown sugar. I’m sharing with everyone I know 😀!

    Reply
  2. 5 stars
    Oh my gosh I never review recipes but this is the best pumpkin bread I’ve ever had!! My go to pumpkin bread has raisins and nuts, which I didn’t have on hand when the “it’s September so I’m craving pumpkin bread” hit this morning. This is fabulous. Super moist!! And the flavor is wonderful! Can’t wait to make this for thanksgiving. Thanks for sharing!

    Reply
  3. 5 stars
    I actually made mine in a bunt pan… The receipt is very simple and the bread comes out so moist and not too sweet. I really enjoy pumpkin flavored foods, and will be using this one again.

    Reply
  4. I’m retired and one of my hobbies is baking and cooking. I made this and oh Lord this is the best one I’ve come across. Deleted all my other recipes and this one’s my keeper. I had to bake it at lot longer due to it being over moist. Used glass cookware so maybe that’s why too. I absolutely love it. Thank you.

    Reply
  5. 5 stars
    Coming up on my favorite time of year!! Love all things pumpkin & pumpkin bread is my fav!! I love making a few, then adding different things.

    Reply
  6. 5 stars
    I’m so excited to make this throughout fall! We absolutely love pumpkin bread and we can’t wait to make this! I love the idea of adding ginger and I can’t wait to smell this baking! So excited!

    Reply
  7. 5 stars
    I saw your idea of adding ginger to the pumpkin bread and decided to give it a go, it was incredible!! The flavor was so good, absolutely screamed fall, I will be making this from now on!!

    Reply

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