This moist pumpkin bread recipe is super tender 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 my popular coconut loaf cake, the best banana bread recipe, and an incredible lemon loaf! They’re all fantastic!
Nothing tastes better than bread made from scratch, and thankfully, my moist pumpkin bread recipe is easy to master and make.
This is the only recipe I will use now. It’s super flavorful, very moist pumpkin bread, and perfect for fall. It’s literally my favorite fall treat served warm with butter.
If you LOVE pumpkin you’ll also enjoy my pumpkin pancake recipe, pumpkin gooey butter cake, pumpkin cornbread, and my baked pumpkin donuts!
Why You’ll Love This Recipe
- This recipe has been tested hundreds of times and has terrific reviews!
- It’s super moist, flavorful, and straightforward to make.
- It’s great for a fall dessert or for fall brunch.
Ingredient Notes
Canned Pumpkin – Libby’s Pumpkin in a can is great for a strong flavor. You won’t use the whole can of pumpkin, so you can save the rest or make pumpkin margaritas!
All-Purpose Flour – All-purpose flour, like King Arthur, is excellent for this. You can also try using whole wheat flour or gluten-free flour for a healthier option. Please find out how to measure flour in my 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 fall flavors. You can use 3 1/2 teaspoons to replace the other spices if you have pumpkin pie spice. Use my recipe to make your own pumpkin pie spice.
Sugar – Granulated sugar sweetens the bread.
Oil – Vegetable oil or Canola oil creates a super moist bread. Coconut oil will also work for this recipe. However, it will change the flavor and texture.
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.
Recipe Tips
- Add the oil, butter, and vanilla very slowly, with the mixer running to incorporate air into the mixture.
- Remember that accurate oven temperature and the material of the loaf pan you are using will influence the baking time.
- You can bake this in mini loaf pans.
- I use a 10″ x 5″ x 3″ ceramic loaf pan for all our 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 use that but only fill it 3/4 of the way full. Using a smaller loaf pan, you might get two loaf cakes out of it.
- When it comes to pumpkin bread additions, the options are endless. If you feel like getting creative in the kitchen, try these fun options: chocolate chips, cranberries, or pecans.
How to Store Pumpkin Bread
Room Temperature
The great thing about pumpkin bread is that you can make a massive batch simultaneously. All you need to do is multiply your ingredients and have enough loaf pans.
It can last up to five days at room temperature; cover it or wrap it in plastic.
Refrigerate
Putting your pumpkin bread in the refrigerator will make it last longer, but you shouldn’t store it for longer than a week.
Freeze
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 all season.
To freeze pumpkin bread, wrap each loaf individually in two layers of freezer paper or aluminum 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, then wrap it up again to store it.
FAQ: 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 you can sink your teeth into.
However, you may cook it too long if it needs to be more dense. Turn down your oven or reduce 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 ensure the top doesn’t get overcooked and come out dark brown.
Another tip is to make sure you slowly add the oil while the mixture beats to incorporate air into the batter for a lighter constancy.
FAQ: 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.
- The 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.
FAQ: Can I use fresh pumpkin instead of canned?
You can use fresh pumpkin instead of canned. However, using fresh pumpkin in quick breads, cakes, or pies requires more work and will change the bread’s flavor. It’s essential that homemade pumpkin is pureed and super smooth, just like canned pumpkin.
Hopefully, you feel prepared to make the perfect fluffy loaf. Your whole family (and friends) will love having fresh pumpkin bread this fall, and a warm loaf makes a beautiful gift for friends, family members, and teachers.
Check out my other fall dessert recipes for more ideas on using pumpkin!
More Recipes You’ll Love
- Pound Cake Recipe
- Monkey Bread
- Monkey Bread Muffins
- The Best Blueberry Muffins
- Cranberry Orange Muffins
Let me know if you make this easy pumpkin bread recipe by leaving a comment and review below. I’d love to know your thoughts!
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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 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.
- 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.
- Prepare a 10 x 5 loaf pan by buttering it well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
- Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Ensure it’s fully cooked and brown on the top otherwise, it will fall in the middle once removed from the oven.
I have tried so many pumpkin bread recipes over the years with many flops and this one is the BEST. A repeat keeper! Seriously so good and moist. I added extra cinnamon and cloves for extra spice 🙂
Yay!! I love hearing that and it’s MY favorite recipe too!
Should you sift the flour? my bread came out with little white flour pieces.
You can sift it, I do not usually do that but if you notice the flour is clumpy, I would.
I love this recipe I make it all year long. Makes a super moist pumpkin bread. I have made this recipe time and time again. Along the way I have made my own adjustments. The most critical change is I HIGHLY recommend adding the full can of pumpkin. I prefer the taste and texture with the full 16 ounce can of pumpkin plus you don’t end up with an odd smidge of pumpkin at the end. I also don’t typically add the full amount of sugar. I only use 1/2 of a cup. I never miss the extra sugar. The last thing is I add extra cinnamon. I like it very spiced so I add 4 teaspoons of cinnamon. Let me know if you try these changes. This pumpkin bread is a fan favorite in my house.
This recipe definitely makes 2 loaves, not just one as it stated.
The best recipe I have found for pumpkin bread! My kids, and I devour. 10/10 if you love moist not dry quick breads.