Pumpkin bread is one of those recipes that never goes out of style. Soft, spiced, and comforting, it’s a staple of fall baking. This Moist Pumpkin Bread recipe delivers a tender crumb, rich pumpkin flavor, and just the right amount of warm spice. Perfect for breakfast, snacks, or holiday gifting, it’s a quick bread you’ll want to bake again and again.
What is Moist Pumpkin Bread?
Moist Pumpkin Bread is a quick bread made with pumpkin purée, sugar, oil, eggs, and warm spices. Unlike dry loaves, this recipe uses plenty of pumpkin and the right balance of fat and sugar to create a soft, tender crumb that stays moist for days. It’s easy to make, freezer-friendly, and versatile—you can enjoy it plain or dress it up with add-ins like nuts, chocolate chips, or a glaze.
Moist Pumpkin Bread
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- 8×4 inch loaf pans
- Oven
- Wire rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée (not pie filling)
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk pumpkin, oil, sugars, eggs, and vanilla until smooth.
- Stir dry ingredients into wet mixture until just combined. Do not overmix.
- Divide batter between prepared pans. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool loaves in pans for 10 minutes before transferring to wire racks. Slice once fully cooled.
Notes
Ingredients You’ll Need
This recipe makes 2 standard loaves.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional add-ins
- ½ cup chopped pecans or walnuts
- ½ cup mini chocolate chips
- ¼ cup dried cranberries
- Glaze made with powdered sugar and milk
Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend.
- Dairy-free: use coconut oil instead of butter.
- Lighter: replace half the oil with applesauce.
Step-by-Step Instructions
Step 1: Prep oven and pans
Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
Step 3: Mix wet ingredients
In a large bowl, whisk pumpkin, oil, sugars, eggs, and vanilla until smooth.
Step 4: Combine
Stir dry ingredients into wet mixture until just combined. Do not overmix.
Step 5: Bake
Divide batter between prepared pans. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and slice
Cool loaves in pans for 10 minutes before transferring to wire racks. Slice once fully cooled.
Tips for the Best Pumpkin Bread
- Use pure pumpkin purée for the richest flavor.
- Don’t overmix the batter—this keeps the bread tender.
- Check early; every oven runs differently.
- For extra moisture, wrap cooled bread in foil and let rest overnight before slicing.
Variations
- Chocolate chip pumpkin bread: Stir in mini chocolate chips.
- Nutty pumpkin bread: Add pecans or walnuts for crunch.
- Glazed pumpkin bread: Drizzle cooled loaves with powdered sugar glaze.
- Pumpkin cream cheese swirl: Layer in sweetened cream cheese filling before baking.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 4 days.
- Refrigerator: Keeps up to 7 days, but may firm slightly.
- Freezer: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight.
Serving Ideas
Moist Pumpkin Bread is versatile and can be enjoyed:
- With coffee or tea at breakfast
- As an afternoon snack with butter or cream cheese
- Toasted and topped with nut butter
- As a holiday gift wrapped in parchment and ribbon
Nutrition Breakdown
One slice (1/10 loaf) has about 220–260 calories, 4 grams protein, 36 grams carbs, and 9 grams fat. Adding nuts or chocolate chips increases calories slightly.
Conclusion
Moist Pumpkin Bread is a fall baking essential—soft, spiced, and full of pumpkin flavor. With its tender texture and long-lasting freshness, it’s perfect for cozy mornings, holiday gatherings, or gifting to loved ones. Once you try this recipe, it’s sure to become a seasonal tradition.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, roast and purée pumpkin until smooth for homemade flavor.
How do I keep pumpkin bread moist?
Don’t overbake and store wrapped in foil or plastic to retain moisture.
Can I make this into muffins?
Yes, bake at 350°F for 18–20 minutes.
Can I reduce the sugar?
Yes, cut sugar by ¼ cup without affecting texture.
Can I double the recipe?
Yes, it doubles easily for batch baking.