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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 given it 5 stars. 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
This pumpkin bread stays incredibly moist because it uses both oil and butter. Oil keeps the crumb soft for days, and butter brings the flavor. You’ll stream them in slowly with the mixer running, which whips a little air into the batter and makes the texture lighter. That one step makes all the difference.
A few quick things before you start. Use pure pumpkin purée, not pumpkin pie filling. The exact amount is in the recipe card, and it’s less than a full can, so save the rest for another pumpkin bake. I use a 10 x 5 ceramic loaf pan, and pan size matters here. A smaller 9 x 5 pan holds the batter deeper, so it needs more time in the oven. And always trust the toothpick over the clock. The bread is done when a toothpick comes out clean and the center reaches about 200°F.
Looking for more loaf recipes? Try my coconut loaf cake and my 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, but a 1-to-1 gluten-free blend or whole wheat works too.
Spices: Cinnamon, nutmeg, and ginger. Or keep it simple and sub 3½ teaspoons of my homemade pumpkin pie spice.
Oil and Butter: The secret duo. Oil keeps it moist for days and 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. If you’re using a metal pan, reduce the temperature by 25°F.
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. Let it mix for 1 to 2 minutes. This slow stream whips air into the batter and creates a light, fluffy texture.
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.
Pumpkin Bread Tips & Variations
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. If you’re using a metal pan, lower the oven temp by 25 degrees to prevent over-baking.
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.
Go gluten-free. Swap in a 1-to-1 gluten-free flour blend with xanthan gum, like Bob’s Red Mill. It still turns out soft and delicious, promise.
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.
Pumpkin bread is naturally a little dense, which is part of its charm! But if it feels heavy, check that your baking soda and powder are fresh, and don’t skip the slow stream of oil and butter. That step adds the air that keeps the crumb light.
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 Recipe
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 becomes a fall favorite in your home too. If you bake it, please leave a comment and a 5-star rating below. It truly helps other readers find the recipe, and I love hearing how it turned out. And don’t forget to pin it for later. Trust me, you’ll want to make it again.
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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
- Preheat the oven to 350°F. Butter a 10 x 5 loaf pan and line with parchment paper. If using a metal pan, reduce the temperature by 25°F.
- In a bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, beat the pumpkin, sugar, and eggs until combined.
- With the mixer on low, slowly stream in the oil, melted butter, and vanilla. Mix for 1 to 2 minutes to create a light, fluffy batter.
- Gently fold the dry ingredients into the wet with a spatula until just combined. Do not over-mix.
- Pour the batter into the prepared pan. Bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick comes out clean and the center reaches about 200°F. Tent with foil if the top browns too quickly. A 9 x 5 pan will need additional time.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.