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This moist pumpkin bread is one of the most popular recipes on Sugar and Charm, and for good reason. The mix of oil, butter, and pumpkin purée gives it the softest, most tender crumb, and the warm spices make your whole house smell like fall. It’s easy, it’s cozy, and hundreds of you have rated it. I make it on repeat from September through Thanksgiving!
If you LOVE pumpkin, you’ll also enjoy my fluffy pumpkin pancakes, rich pumpkin gooey butter cake, my maple-sweetened pumpkin cornbread, and my glazed baked pumpkin donuts!
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“By far the best Pumpkin bread recipe I’ve made yet! Ridiculously moist, and big on flavor…this one will not disappoint.” Sheri Austin
Here’s What You Need to Know
Oil + butter make it extra moist: Oil keeps the crumb soft for days, while butter adds flavor.
Use pure pumpkin purée: Not pumpkin pie filling. This recipe uses less than a full can, so save the rest for another pumpkin bake.
Pan size matters: I use a 10 x 5-inch ceramic loaf pan. A smaller 9 x 5-inch pan holds the batter deeper and may need more time in the oven.
Trust the toothpick over the clock: The bread is done when a toothpick inserted in the center comes out clean. For an extra check, the center should be around 200°F.
Looking for more loaf recipes? Try my coconut loaf cake and super-moist banana bread next!
Pumpkin Bread Ingredients
Pumpkin: Use pure pumpkin purée, not pumpkin pie filling. I use Libby’s for the smoothest texture. You won’t need the whole can, so save the rest for pumpkin margaritas!
Flour: King Arthur all-purpose is my favorite.
Spices: Cinnamon, nutmeg, and ginger. Or keep it simple and sub 3½ teaspoons of my homemade pumpkin pie spice.
Oil and butter: I use both in this recipe. Oil helps keep the bread moist, while butter adds rich flavor.
Granulated sugar: Just the right amount of sweet to let the pumpkin and spices shine.
Eggs: They help the bread rise and keep the crumb tender.
Vanilla: A splash rounds out all the warm flavors.
How to Make Pumpkin Bread
Prepare the oven and pan: Preheat the oven to 350°F. Butter a 10 x 5 loaf pan and line it with parchment paper for easy removal.
Mix the dry ingredients: In a bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Combine the wet ingredients: In a mixing bowl fitted with the paddle attachment, beat the pumpkin, sugar, and eggs until combined.
Stream in the oil, butter, and vanilla: Turn the mixer to low and slowly pour in the oil, melted butter, and vanilla. Mix for 1 to 2 minutes, until smooth and combined.
Combine wet and dry: Use a spatula to gently fold the dry ingredients into the wet until just combined. Don’t overmix.
Bake: Pour the batter into the prepared pan and bake for about 1 hour. Start checking at 55 minutes. The bread is done when it’s risen and golden and a toothpick inserted in the center comes out clean, or the center reads about 200°F on an instant read thermometer. If the top is browning too fast, tent it loosely with foil. A 9 x 5 pan bakes deeper, so give it extra time and keep testing with the toothpick.
Cool: Let the bread cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack before slicing. I know it’s hard to wait. Do it anyway.
My Best Pumpkin Bread Tips
Use the right pan. I swear by my 10 x 5 x 3 ceramic loaf pan (I love the Emile Henry one). It bakes evenly and gives the prettiest crust.
Trust the toothpick, not the clock. Ovens and pans vary more than you’d think. If your toothpick comes out with wet batter, keep baking and check every 5 minutes. Pulling it early is the number one reason for a gummy middle.
Add a cozy twist. Stir in chocolate chips, toasted pecans, or dried cranberries. I usually go with dark chocolate or pecans. And if pumpkin plus chocolate is your thing, my pumpkin chocolate chip cookies need to be next on your list.
Make it mini. Divide the batter into 3 or 4 mini loaf pans for the cutest gifts. Bake for about 35 to 45 minutes and check with a toothpick.
Storing and Freezing
Wrap pumpkin bread tightly in plastic wrap and it stays fresh for up to 5 days at room temperature, or up to a week in the fridge.
To freeze, wrap the loaf in foil and place it in a freezer bag. It thaws beautifully and lasts up to 3 months. Thaw it overnight on the counter and it tastes freshly baked.
Pumpkin Bread FAQs
You’ll need 1½ cups, which is just under a full 15-ounce can. Measure it out rather than dumping in the whole can, since extra pumpkin adds moisture the recipe isn’t built for. Save the rest for pumpkin pancakes or pumpkin hot chocolate!
This almost always comes down to the pan or the timing. A 9 x 5 pan holds the batter deeper than my 10 x 5, so it needs more time. Bake until a toothpick comes out clean and the center reaches about 200°F. If the top is browning before the middle is done, tent it with foil and keep going.
Yes, but it takes more work. Fresh pumpkin needs to be cooked, drained really well, and puréed until completely smooth. I stick with canned for ease and consistent results. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
Yes! Double everything and bake two loaves. Keep one and gift one, because a warm loaf of pumpkin bread makes you everyone’s favorite neighbor.
More Pumpkin Recipes
Recipes
Pumpkin Cornbread
Cookies & Brownies
Pumpkin Snickerdoodles Recipe
Thanksgiving
Pumpkin Gooey Butter Cake
Thanksgiving
Pumpkin Dinner Rolls
For entertaining, try these pumpkin recipes:
- Pumpkin Gooey Butter Cake, the ultimate Thanksgiving dessert
- Homemade Pumpkin Pie, the classic
- Frozen Pumpkin Mousse Pie, a dreamy make-ahead twist
- Pumpkin Cheesecake, rich and creamy
- Pumpkin Cheesecake Truffles, the sweetest little party bite
- Pumpkin Panna Cotta that tastes like pumpkin pie without the fuss
I hope this pumpkin bread becomes a fall favorite in your home too! If you make it, leave a star rating and comment below. I love hearing how it turned out!
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Moist Pumpkin Bread Recipe
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
- Prepare the pan. Preheat the oven to 350°F. Butter a 10 x 5-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients. In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1½ teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, and 1 teaspoon salt. Set aside.
- Mix the pumpkin, sugar, and eggs. In a mixing bowl fitted with the paddle attachment, beat 1½ cups pumpkin purée, 1½ cups granulated sugar, and 2 eggs until combined.
- Add the oil, butter, and vanilla. Turn the mixer to low and slowly pour in ½ cup vegetable oil, ½ cup melted butter, and 2 teaspoons vanilla extract. Mix for 1 to 2 minutes, until smooth and combined.
- Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Don't overmix.
- Bake. Pour the batter into the prepared pan and bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F. If the top is browning too quickly, tent it loosely with foil.
- Cool. Let the pumpkin bread cool in the pan for 10 minutes, then remove it and cool completely on a wire rack before slicing.
Video
Notes
- Pan size matters: I use a 10 x 5-inch ceramic loaf pan. A 9 x 5-inch pan holds the batter deeper and may need additional baking time. Trust the toothpick over the clock.
- Check for doneness: The bread is ready when a toothpick inserted into the center comes out clean. For an extra check, the center should be around 200°F.
- Use pumpkin purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Don’t overmix: Once you add the dry ingredients, fold just until combined to keep the crumb soft and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious so moist and tasty! Definitely will be making this again.
Thank you for the comment and review, Aubrey!!
This pumpkin bread got me so excited for fall! It was so moist and easy to make!! The perfect fall treat!
I’m already excited for all the pumpkin baked goods and this was first on my list. Thanks!! I’m going to serve it with a little brown butter on the side
Think you for this lovely cake. I doubled the recipe and made two loaves with 3 cups of home-made mashed pumpkin. I added another 1/2 c of milk, juice and zest of one orange. It came so yummy and preserved one loaf for some other time.
I think it could use about 1/4 cup more flour. I followed the recipe exactly, aside from adding in a dash of cardamom, and could tell just from mixing that it didn’t have enough flour. I baked for 1 hour and 15 minutes and I have a separate oven thermometer so I know my temp was spot on. Still underdone at the bottom. Such a bummer but it tastes pretty good, just rather gooey in texture.
So good and so moist!! Thanks for sharing this recipe.
Are the cans of pumpkin the small cans or large cans? Would be great if the amount of pumpkin was in Cups or OZs. I have fresh pureed pumpkin & don’t know how much to put in!
It says in the recipe card 1 1/2 cups pumpkin – a 15-oz can of Libby’s pumpkin puree will do
So disappointed…followed the recipe without fail, and my cake was underbaked in the middle! Definitely not a one hour bake time.
True oven temperature will always be different for everyone, if it needs more time you have to allow more time for it to bake. This is a very moist pumpkin bread recipe and I’ve made it more than 3 dozen times. I always add on another 5 or 10 minutes if it’s not done.
I covered the tray with a foil when baking and took the foil off in the last 15 minutes. I kept it longer in the oven until the knife tip came up clean, may be 1 hr and 15 minutes.
Excellent, super quick to make and delicious, super moist. I take it out 7 minutes earlier, not the full hour.