This moist pumpkin bread recipe has hundreds of 5-star reviews! It’s incredibly tender and packed with warm fall spices like cinnamon, nutmeg, and ginger. The secret to its irresistibly moist texture is the perfect blend of oil, melted butter, and eggs, creating a deliciously soft crumb and flavor that keeps people returning for more.
Why This is the Best Pumpkin Bread Recipe You’ll Ever Make
Perfect for Any Occasion: Delicious as a fall dessert or brunch treat!
Unbeatable Moistness: Every slice stays perfectly tender.
Flavor-Packed: A combination of spices brings warmth to every bite.
Simple to Make: No complicated steps – just a straightforward, fail-proof recipe.
If you LOVE pumpkin, you’ll also enjoy my pumpkin pancake recipe, gooey butter cake, pumpkin cornbread, and baked pumpkin donuts!
Ingredients You’ll Need for Moist Pumpkin Bread
Vanilla Extract: Enhances the flavors in this bread beautifully.
Canned Pumpkin: Use Libby’s for a bold, smooth pumpkin flavor. Save any extra for Pumpkin Margaritas!
All-Purpose Flour: King Arthur flour is my go-to for consistent results, but you can swap in whole wheat or gluten-free options if desired.
Baking Soda and Baking Powder: Both are essential for the proper rise.
Spices: Cinnamon, nutmeg, and ginger add that classic pumpkin spice flavor. You can substitute with 3 1/2 teaspoons of pumpkin pie spice.
Sugar: Adds the perfect amount of sweetness.
Vegetable or Canola Oil: These oils ensure a soft texture, but coconut oil works, too, if you want a twist!
Eggs: Essential for structure and that light, fluffy crumb.
Melted Butter: Adds richness and pairs with the oil to make each bite tender and moist.
Step-by-Step Tips for Perfect Pumpkin Bread
- Add Ingredients Gradually: Slowly pour the oil, melted butter, and vanilla with the mixer running to keep the batter light.
- Choose the Right Pan: I prefer a 10″ x 5″ x 3″ ceramic loaf pan (Emile Henry is a favorite). A smaller pan? Just fill it 3/4 full, and you might get two smaller loaves.
- Customize with Add-Ins: Chocolate chips, cranberries, or nuts make excellent mix-ins for a fun twist!
- Bake Carefully: Oven temperature and pan size matter. If using a metal pan, bake at a slightly lower temperature.
Recipe Tips
Incorporate Slowly: Gradually add the oil, butter, and vanilla with the mixer running to create a lighter texture by incorporating air.
Use the Right Pan: A 10″ x 5″ x 3″ ceramic loaf pan, like the Emile Henry French Ceramic Ruffled, is ideal for even baking and perfect browning. A smaller 8″ x 4″ pan also works – fill it 3/4 full, and you may get two loaves.
Mini Loaves Option: This recipe can be baked in mini loaf pans for individual servings.
Creative Add-Ins: Mix chocolate chips, cranberries, or pecans for a fun twist!
Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend (such as Bob’s Red Mill) for a moist, tender texture. Make sure the blend includes xanthan gum to achieve the best consistency.
Storing and Freezing Pumpkin Bread
At Room Temperature: Wrap the loaf tightly in plastic wrap, which will stay fresh for up to five days.
In the Fridge: Storing in the fridge can extend freshness, but for no more than a week.
Freezing Tips: Wrap loaves individually in freezer paper or foil to keep them fresh for months. To thaw, unwrap the first layer and let it sit at room temperature.
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 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 slowly adding the oil while the mixture beats 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.
- The dry-to-wet ingredient ratio is off
- Cut into it before it cooled completely.
There’s something so sad about a loaf that is sunken in the middle, so avoid these mistakes to ensure it doesn’t happen to your loaf.
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. Homemade pumpkins must be pureed and super smooth, just like canned pumpkins.
I hope you’re ready 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
Looking for more loaf recipes? Try my Coconut Loaf Cake, Best Banana Bread Recipe, and Incredible Lemon Loaf. These are sure to impress!
I can’t wait to hear how this recipe turns out for you! Leave a comment and rating below – I’d love to know your thoughts. FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties!
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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.
The first time I made this, it came out great. Baked it for one hour ten minutes. Second time, using same loaf pan, it took an hour and 40 minutes! The only difference was the flour. My DIL had canned flour in July 2022. It had hard chunks in it, so I sifted it. Could this be the reason for the longer baking time?
There are a lot of reasons for a longer bake time, true oven temp, weather, altitude… baking times will always vary and that’s fine. Hope it turned out for you!
Best recipe! It’s a family staple in our house. I did adapt it a bit lately. I use GF flour, add an extra egg, and use all coconut oil instead of the oil and butter. So, so good!
Sooo good! I love baking and when I find a great recipe like this it’s so rewarding. Thanks,keep them coming.
Yummy recipe! I added chocolate chips! Only thing I would note is the temp is too high. Needs to be 325 instead of 350. My crust is burnt and the center sunk in 😕
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.