Super Moist Easy Pumpkin Bread Recipe

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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 the best pumpkin bread and simple to make! 

Also, check out our famous coconut loaf cake, the best banana bread recipe, and an incredible lemon loaf! They’re all fantastic! 

The best pumpkin bread recipe.

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, moist pumpkin bread perfect for fall. 

Keep reading to learn everything you need about making pumpkin bread for every occasion this fall. We’ll also cover the basic troubleshooting questions that new bakers have. Let’s start baking! 

A few more great pumpkin brunch recipes are:

Why You’ll Love This Recipe

  • This recipe has been tested hundreds of times and has terrific reviews.
  • It’s super moist and flavorful.
  • Serve this bread as a dessert, breakfast, or snack.

How to Make Homemade Pumpkin Bread 

We’ll cover everything you need to know to make the best pumpkin bread recipe, answer frequently asked questions, and share our expert tips.


If you prefer to jump straight to the recipe, scroll to the bottom, where you’ll find the recipe card and measurements.

Kitchen Tools Needed for Homemade Pumpkin Bread

butter, eggs, pumpkin, sugar, flour, spices in white bowls on a marble table.

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 for a healthier option.

Please find out how to measure flour in our 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. If you have pumpkin pie spice, you can use 3 1/2 teaspoons to replace the other spices.

Sugar – Granulated sugar sweetens the bread.

OilVegetable 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. 

Pumpkin bread batter and dry ingredients.

Directions 

Combine Dry Ingredients – Add flour, baking soda, baking powder, spices, and salt in a mixing bowl. Set aside.

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

Beat Sugar, Pumpkin, and 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 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 well, and then add a strip of parchment paper to the bottom and up the sides for easy removal. Pour the batter into the prepared loaf pan.

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.

Loaf pan with parchment paper and a bowl of batter.

Tips for Making Easy Pumpkin Bread

  • Measure all of the ingredients before. The liquid is in one measuring cup and dried in a mixing bowl. 
  • Always use high-quality ingredients when baking, such as organic eggs, full-fat butter, and pure vanilla extract. Using good ingredients makes a difference in the quality of the pumpkin bread.
  • Remember to preheat the oven before you begin baking the bread.
  • 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.

Loaf Pan

We 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. 

How to Prepare a Loaf Pan

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, thoroughly grease it. You can use butter, oil, or shortening. Even if you line the loaf pan with parchment paper, you must still grease the bottom and sides.

Perfectly baked cake in a loaf pan.

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.

How to Freeze Pumpkin Bread

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.

Easy pumpkin bread, sliced on the table with butter.

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 to make sure you slowly add 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 of pumpkin bread with a sunken middle, so avoid these mistakes to ensure it doesn’t happen to your loaf.

Expert Tip:

Remember that temperatures vary based on what kind of loaf you use, and you need to use a lower temperature for glass pans. Ensure all your ingredients are fresh, and follow our recipe precisely for the perfect ratio that makes fluffy and delicious pumpkin bread.

Super moist pumpkin bread.
How Do You Know When Pumpkin Bread is Done?

Pumpkin bread is ready to come out of the oven when the middle is fully cooked. You can test it by inserting a long toothpick or skewer into the loaf’s middle and ensuring it comes up clean.

The best pumpkin bread should also develop a crack in the middle when it’s completely done, so make sure you only take it out once you see that beautiful golden-brown line through your bread.

Why Does My Loaf Cake Crack?

It’s widespread for a loaf cake to crack on top. When the batter bakes, the heat causes it to rise. When it rises over the top of the pan, it spreads outward. This often causes the top to crack.

Why Is My Pumpkin Loaf Dry?

A dry loaf cake is a problem many bakers need help with when trying a new recipe. You might find your fresh-baked coconut cake dry for two reasons: Too much flour or baked too long. Both of these issues either absorb or evaporate the liquid in the batter. As a result, you find your loaf is dry when you pull it out.

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.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin instead of canned. Using fresh pumpkin in quick breads, cakes, or pies takes more work and will change the bread’s flavor. It’s essential when using homemade pumpkin that it’s pureed and super smooth, just like canned.

Moist pumpkin bread recipe.

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 or has some butter spread on top. However you slice it, pumpkin bread is the best fall treat that the whole family will love.

Make the Perfect Moist Pumpkin Bread This Fall

Hopefully, you feel prepared to avoid pumpkin bread mishaps and make the perfect fluffy loaf.

Your whole family will love having fresh pumpkin bread this fall, and a warm loaf makes the perfect gift for friends, family members, and teachers. If you’re feeling adventurous, have fun with your pumpkin bread recipe and add fun flavors. You can also dress it up with frosting or glaze.

A cool fall breeze is right around the corner, and we can’t wait for pumpkin season. Check out our other recipes for more ideas on using pumpkin in all your fall treats.  

More Recipes You’ll Love

Let us know what you think!

Let us know if you make this easy pumpkin bread recipe by leaving a comment and review below. We’d love to know your thoughts! 

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the best pumpkin bread

The Best 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 the best pumpkin bread and is simple to make!
4.68 from 211 votes
Print Pin Rate
Course: Brunch
Cuisine: American
Prep Time: 8 minutes
Cook Time: 1 hour
15 minutes
Total Time: 1 hour 23 minutes
Servings: 8 Slices
Calories: 485kcal
Author: Eden

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.
    sugar, eggs, oil and butter
  • 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.
    batter and flour
  • 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.
    loaf pan and moist pumpkin bread batter
  • 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.
    easy pumpkin bread recipe

Video

Notes

  • Measure all of the ingredients before. The liquid in one measuring cup and dry in a mixing bowl.
  • Always use high-quality ingredients when baking. Whole, organic eggs, full-fat butter, and pure vanilla extract. This all makes a difference in the quality of the pumpkin bread.
  • Add the oil, butter, and vanilla 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.
  • If adding in chocolate chips or nuts, fold them in when folding in the dry ingredients. 

Nutrition

Calories: 485kcal | Carbohydrates: 60g | Protein: 4g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 548mg | Potassium: 167mg | Fiber: 2g | Sugar: 39g | Vitamin A: 7563IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
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Pumpkin bread recipe with title.

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