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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.
Question: How long do I bake small loaves?
The first time I made this, it came out great. Baked it for one hour ten minutes. Second time, using same loaf pan, it took an hour and 40 minutes! The only difference was the flour. My DIL had canned flour in July 2022. It had hard chunks in it, so I sifted it. Could this be the reason for the longer baking time?
There are a lot of reasons for a longer bake time, true oven temp, weather, altitude… baking times will always vary and that’s fine. Hope it turned out for you!
Best recipe! It’s a family staple in our house. I did adapt it a bit lately. I use GF flour, add an extra egg, and use all coconut oil instead of the oil and butter. So, so good!
Sooo good! I love baking and when I find a great recipe like this it’s so rewarding. Thanks,keep them coming.
Yummy recipe! I added chocolate chips! Only thing I would note is the temp is too high. Needs to be 325 instead of 350. My crust is burnt and the center sunk in 😕
I have tried so many pumpkin bread recipes over the years with many flops and this one is the BEST. A repeat keeper! Seriously so good and moist. I added extra cinnamon and cloves for extra spice 🙂
Yay!! I love hearing that and it’s MY favorite recipe too!
Should you sift the flour? my bread came out with little white flour pieces.
You can sift it, I do not usually do that but if you notice the flour is clumpy, I would.
I love this recipe I make it all year long. Makes a super moist pumpkin bread. I have made this recipe time and time again. Along the way I have made my own adjustments. The most critical change is I HIGHLY recommend adding the full can of pumpkin. I prefer the taste and texture with the full 16 ounce can of pumpkin plus you don’t end up with an odd smidge of pumpkin at the end. I also don’t typically add the full amount of sugar. I only use 1/2 of a cup. I never miss the extra sugar. The last thing is I add extra cinnamon. I like it very spiced so I add 4 teaspoons of cinnamon. Let me know if you try these changes. This pumpkin bread is a fan favorite in my house.
This recipe definitely makes 2 loaves, not just one as it stated.
The best recipe I have found for pumpkin bread! My kids, and I devour. 10/10 if you love moist not dry quick breads.