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

Moist homemade pumpkin bread cut into thick slices.

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.

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

Ingredient Notes and Shopping List

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. For a healthier option, you can also try using whole wheat flour or gluten-free flour. 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. If you have pumpkin pie spice, you can use 3 1/2 teaspoons to replace the other spices.

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. 

Perfectly baked pumpkin bread loaf.

Tips for Making Easy Pumpkin 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.
  • 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.
Easy pumpkin bread, sliced on the table with butter.

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.

Super moist pumpkin bread.

Common Questions About This Pumpkin Bread

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.

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.

Tender, fluffy pumpkin bread.

Make Perfect Moist Pumpkin Bread

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.

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

More Recipes You’ll Love

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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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

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. 
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.
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.

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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67 thoughts on “Super Moist Easy Pumpkin Bread Recipe”

  1. 5 stars
    This is the best pumpkin bread recipe I’ve ever tried! We made mini muffins instead of bread so baked for around 15 mins. Also swapped 1/2 cup of the regular sugar for brown sugar. I’m sharing with everyone I know 😀!

    Reply
  2. 5 stars
    Oh my gosh I never review recipes but this is the best pumpkin bread I’ve ever had!! My go to pumpkin bread has raisins and nuts, which I didn’t have on hand when the “it’s September so I’m craving pumpkin bread” hit this morning. This is fabulous. Super moist!! And the flavor is wonderful! Can’t wait to make this for thanksgiving. Thanks for sharing!

    Reply
  3. 5 stars
    I actually made mine in a bunt pan… The receipt is very simple and the bread comes out so moist and not too sweet. I really enjoy pumpkin flavored foods, and will be using this one again.

    Reply
  4. I’m retired and one of my hobbies is baking and cooking. I made this and oh Lord this is the best one I’ve come across. Deleted all my other recipes and this one’s my keeper. I had to bake it at lot longer due to it being over moist. Used glass cookware so maybe that’s why too. I absolutely love it. Thank you.

    Reply
  5. 5 stars
    Coming up on my favorite time of year!! Love all things pumpkin & pumpkin bread is my fav!! I love making a few, then adding different things.

    Reply
  6. 5 stars
    I’m so excited to make this throughout fall! We absolutely love pumpkin bread and we can’t wait to make this! I love the idea of adding ginger and I can’t wait to smell this baking! So excited!

    Reply
  7. 5 stars
    I saw your idea of adding ginger to the pumpkin bread and decided to give it a go, it was incredible!! The flavor was so good, absolutely screamed fall, I will be making this from now on!!

    Reply
4.68 from 211 votes (180 ratings without comment)

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