Moist Pumpkin Bread Recipe

4.68 from 228 votes

This moist pumpkin bread is made with oil, butter, and pumpkin purée for the softest, most tender crumb. Warm spices like cinnamon, nutmeg, and ginger make it taste like fall in a loaf pan, and hundreds of readers have given it 5 stars.

Prep Time8

Cook Time1

Total Time1 23

Course: Brunch

Cuisine: American

Servings: Slices

Author: Eden

Cost: $10

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°F. Butter a 10 x 5 loaf pan and line with parchment paper. If using a metal pan, reduce the temperature by 25°F.
In a bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a mixing bowl fitted with the paddle attachment, beat the pumpkin, sugar, and eggs until combined.
With the mixer on low, slowly stream in the oil, melted butter, and vanilla. Mix for 1 to 2 minutes to create a light, fluffy batter.
Gently fold the dry ingredients into the wet with a spatula until just combined. Do not over-mix.
Pour the batter into the prepared pan. Bake for about 1 hour, checking at 55 minutes. The bread is done when a toothpick comes out clean and the center reaches about 200°F. Tent with foil if the top browns too quickly. A 9 x 5 pan will need additional time.
Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Video

Notes

Pan size matters! I use a 10 x 5 ceramic pan. A 9 x 5 pan bakes deeper and needs more time, so always trust the toothpick over the clock. Use pure pumpkin purée, not pumpkin pie filling. For gluten-free, swap in a 1-to-1 blend like Bob's Red Mill.

Nutrition