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This moist pumpkin bread is one of my most popular recipes. It’s incredibly tender, easy to make, and packed with warm fall spices. The mix of oil, butter, and eggs gives it the softest crumb.
If you LOVE pumpkin, you’ll also enjoy my pumpkin pancake recipe, gooey butter cake, pumpkin cornbread, and baked pumpkin donuts!
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Pin ItWhy This Pumpkin Bread Is the Best
Made by hundreds of you who’ve given it 5 stars—this recipe is truly a reader favorite!
- The combo of oil, butter, and pumpkin purée makes it insanely soft and tender in the best way.
- It’s full of warm spices like cinnamon and nutmeg, and smells like fall magic while it bakes.
- So easy to make—no fuss, no weird steps, just a cozy loaf that always turns out perfect.
Looking for more loaf recipes? Try my Coconut Loaf Cake, and the Best Banana Bread Recipe!
A Few Quick Ingredient Notes
- Pumpkin: I use Libby’s for the best smooth texture (and save the rest for pumpkin margaritas!).
- Flour: King Arthur is my fave, but gluten-free or whole wheat works too.
- Spices: Cinnamon, nutmeg, and ginger or just sub 3½ tsp pumpkin pie spice.
- Oil + Butter: The secret to that super melt-in-your mouth texture.
- Granulated Sugar: Just the right amount of sweet.
- Eggs: Help it rise and stay tender.
How to Make Pumpkin Bread
Prepare the oven and pan: Preheat oven to 350 degrees. Butter a 10 x 5 loaf pan and line with parchment paper for easy removal.
Mix dry ingredients: In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Combine wet ingredients: In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.
Add oils and vanilla: Turn the mixer to low and slowly pour in the oil, melted butter, and vanilla. Let this mix for 1-2 minutes to create a light, fluffy texture.
Combine wet and dry: Use a spatula to gently fold dry ingredients into the wet until just combined.
Bake: Pour the batter into a prepared 10 x 5 loaf pan and bake at 350°F for 1 hour. If using a metal pan, reduce the temp by 25°F. The bread should rise fully and be golden brown on top.
Cool: Allow bread to cool in the pan for 10 minutes before removing, then cool completely on a wire rack before slicing.
Recipe 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.
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 for extra flavor and texture. I usually go with dark chocolate or pecans.
Make it Mini: Divide the batter into 3–4 mini loaf pans for cute gifts or easy freezing. Bake for about 35–45 minutes and check with a toothpick.
Slow Addition Method: Gradually add the oil, butter, and vanilla with the mixer running. This incorporates air into the batter, creating a lighter texture that makes all the difference!
Storage Tips
Wrap pumpkin bread tightly in plastic wrap to keep it fresh for up to 5 days at room temp or up to a week in the fridge.
To freeze, wrap in foil and place in a freezer bag. Thaws beautifully and lasts for months!
Frequently Asked Questions
Pumpkin bread is naturally a little dense, which is part of its charm! But if it’s too dense or dry, you might be overbaking it. Try lowering the oven temp or baking it for less time. You can also cover the top with foil during the last 10 minutes to prevent over-browning.
One trick I love is slowly streaming in the oil while mixing—this helps incorporate air and gives the bread a softer texture. Make sure your leavening agents (like baking powder or soda) are fresh too!
A few common culprits: the pan may be overfilled, the oven temp too high, or your baking soda/powder may be expired. Also, don’t cut into it too soon! Let it cool completely so it sets properly.
Yes, but it takes more work. Fresh pumpkin needs to be cooked, drained well, and pureed until completely smooth. I usually stick with canned pumpkin for ease and consistent results—just make sure it’s 100% pumpkin, not pumpkin pie filling.
More Recipes You’ll Love
I hope this becomes a fall favorite in your home too. If you bake it, leave a comment and rating below. I’d love to hear 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 degrees.
- In a bowl, lightly whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- Combine the oil, melted 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 stream in the liquid ingredients. Mix for 1 to 2 minutes until the batter looks light and smooth.
- 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 for 1 hour, until the center is fully risen and the top is golden brown. If underbaked, the loaf may sink as it cools, so be sure it’s done before removing from the oven.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the easiest recipe and do moist ! Love it !! Thank you !
Yay! Thank you!
This is 100% the best pumpkin bread recipe I’ve tried hands down
Thanks Liz!!
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 😀!
Yay! Thank you so much, Amanda! I am happy you love it!!
I have tried many pumpkin bread recipes over the years but this is by far the best!
Thank you so much Doreen! We love to hear this!!
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!
Thank you Lorraine so much! We are so happy you loved it and appreciate the review too!
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.
This recipe is perfect.I made this today and everyone in my house loved it.
We’re so glad you loved it Laura!
This pumpkin bread is amazing. I miss fall, so I have been making this a lot lately. The whole family loves it!
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.
I made two loaves and shared with my best friend. It was a huge hit! Everyone loved it!