Super Moist Easy 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!

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 how to make pumpkin bread for every occasion this fall. We’ll also cover the basic trouble-shooting questions that new bakers have. Let’s start baking!

How to Make Homemade Pumpkin Bread

Along with the ingredients below, you’ll need a loaf pan, mixing bowls, spatula, hand or stand mixer and parchment paper.

Ingredients

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

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

Baking Soda and Baking Powder – These ingredients helps to bread to rise.

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

Sugar – Granulated sugar is used as a sweetener.

Oil – Vegetable 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

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

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

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

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.

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

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.

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. 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.

• The oven must be preheated before the loaf pan is placed in the oven.

• 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.

Loaf Pan

We use a 10″ x 5″ x 3″ ceramic loaf pan for all of our breads and loafs. We highly recommend the The Emile Henry French Ceramic Ruffled. The ceramic heats evenly, so breads and loafs 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 from out 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, grease it thoroughly first. 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. 

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 longer than a week.

How to Freeze Pumpkin Bread

The best way to make use of 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 you’re ready to use your frozen pumpkin bread, unwrap the first payer of foil or freezer paper completely 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

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.

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