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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.
If you LOVE pumpkin, you’ll also enjoy my pumpkin pancake recipe, gooey butter cake, pumpkin cornbread, and baked pumpkin donuts!
Pin this now to find it later
Pin ItWhen fall hits, it’s time to bust out the pumpkin! I love to use pumpkin in all sorts of dishes, but this pumpkin bread is definitely one of my favorite quick bread recipes.
Use pumpkin puree from the grocery store, or make homemade pumpkin puree for this recipe. Whatever you do, be sure not to use pumpkin pie filling! It has all sorts of added ingredients we don’t need here.
This pumpkin bread is about to be one of your new favorite fall recipes!
Table of Contents
- Moist Pumpkin Bread That Melts in Your Mouth
- Moist Pumpkin Bread Ingredient Notes
- How to Make Moist Pumpkin Bread
- Storage Tips
- Recipe Variations
- Recipe Tips
- How to Keep Pumpkin Bread from Becoming Dense
- Pumpkin Bread Not Rising
- Fresh Pumpkin vs. Canned Pumpkin
- More Recipes You’ll Love
- Moist Pumpkin Bread Recipe
Moist Pumpkin Bread That Melts in Your Mouth
Perfect for Any Occasion: This recipe is perfect as a fall dessert or brunch treat!
Unbeatable Moistness: Every slice stays perfectly moist thanks to the vegetable oil, butter, and pumpkin puree.
Flavor-Packed: A combination of warm spices brings fall flavors to every bite.
Simple to Make: No complicated steps – just a straightforward, fail-proof recipe.
Moist Pumpkin Bread Ingredient Notes
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.
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, making this the best pumpkin bread ever.
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.
How to Make Moist 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: Using a spatula, gently fold the dry ingredients into the wet mixture until just blended.
Bake: Pour batter into the prepared loaf pan and bake in the preheated oven for 1 hour. The bread should be fully risen in the center and browned on top.
Cool: Allow bread to cool in the pan for 10 minutes before removing, then cool completely on a wire rack before slicing.
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!
Recipe Variations
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). Make sure the blend includes xanthan gum to achieve the best moist, tender texture.
Chocolate Chip Pumpkin Bread: Fold in 1 cup of semi-sweet chocolate chips into the batter before baking for a delicious chocolate twist that pairs wonderfully with the warm pumpkin spices.
Nutty Pumpkin Bread: Add 3/4 cup of chopped pecans or walnuts to the batter for a crunchy texture contrast to the moist bread. You can even toast the nuts beforehand for more flavor!
Cranberry Pumpkin Bread: Mix in 1 cup of dried cranberries for a tart, fruity complement to the sweet pumpkin flavor. They add beautiful color and festive flair, perfect for holiday baking.
Mini Loaves: Instead of one large loaf, divide the batter among 3-4 mini loaf pans. Reduce the baking time to 35-45 minutes, checking with a toothpick for doneness.
Whole Wheat Blend: Replace half of the all-purpose flour with whole wheat flour for added nutrition. The pumpkin keeps the bread moist even with the heartier flour.
Recipe Tips
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!
The Perfect Pan: I swear by my 10″ x 5″ x 3″ ceramic loaf pan (the Emile Henry French Ceramic Ruffled is my favorite). The ceramic distributes heat evenly for perfect browning. If you’re using a smaller 8″ x 4″ pan, just fill it 3/4 full – you might get two smaller loaves from this recipe!
Check for Doneness: Don’t rush the baking process! The bread should be fully risen in the center and nicely browned on top. If it’s underbaked, it will sink in the middle once removed from the oven, which is so disappointing.
Metal vs. Ceramic Pans: If using a metal pan instead of ceramic, reduce the oven temperature by 25 degrees. Metal conducts heat more efficiently, and this adjustment ensures your bread doesn’t overbake.
Canned vs. Fresh: While you can use homemade pumpkin puree, make sure it’s super smooth and properly drained. Excess moisture can throw off the recipe. That’s why I usually stick with canned pumpkin (not pumpkin pie filling!) for consistent results.
How to Keep Pumpkin Bread from Becoming 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.
Pumpkin Bread Not Rising
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.
Fresh Pumpkin vs. Canned Pumpkin
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.
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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.
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!