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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 pumpkin 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!
Pumpkin Bread 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.
Pumpkin Bread 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.
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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.
Could I use less sugar?
What if I don’t have canned pumpkin?
If you don’t have canned, I wouldn’t make this recipe. It won’t turn out the same.
The best pumpkin bread recipe I’ve tried. The spices are there but not over powering & the bread is incredibly moist. Thank you thank you!!!
How long would you bake 2( 8″) loaf pans? I don’t have a 10″ pan
You will need to test this and see when it’s done. You can set the timer for less time and then check to see what they need.
When it calls for 1 1/2 cans pumpkin, what size can?
Hi Bev, it calls for 1 1/2 cups canned pumpkin.
Forgive me Eden .Thanks for clearing that up. I was reading that incorrectly. I made the pumpkin bread and I believe it was the absolute best ….ever !!
She knows it calls for 1 1/2 cups, she’s asking what size can would that be…I’m also interested
You will only need one 15oz can.
I just made this, when I tell you it’s stinkin’ good, it’s stickin’ GOOD! So heavenly! I did have to leave it in the oven a little bit longer, but that’s baking sometimes. 🙂
So glad to hear that Abby!! Thank you for the review!
Could I make this as muffins? If so how long would they bake?
You can try! We have not done that with this recipe yet. The baking time would vary, I would check after 20 minutes. But again, this has to be tested.
I made a pan of 18 mini loafs, two batches of the batter, and they cooked for about 35 minutes. This batter works amazing for larger and smaller treats
So great to hear!
Did you use parchment paper in the mini loaf pans?
you can!
Absolutely fantastic pumpkin bread recipe, it is so easy and the bread turned out delicious! Thank you 😊
So glad you loved it!
Easy recipie,but I made lots of dirty dishes. It smells great baking. Ok it’s simply delicious. I added pecans and raisins and I love it. I’ll make this again.
chocolate chips works well too. as long as it is moist.
Yum, that would be a great addition!