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Best Ever Moist Pumpkin Bread (video)

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This super moist and soft pumpkin bread is packed with pumpkin flavor and fragrant autumn spices. It only takes 10 minutes to whip up and it’s ready for the oven.

A loaf of pumpkin bread with a few slices cut on a black slate board.

This homemade pumpkin bread is the epitome of fall in every bite! As it bakes in the oven, your house will fill with the heavenly scent of real pumpkin spice. Who needs a fancy candle when you can have the real thing by making this bread.

A loaf of pumpkin bread surrounded by fall leaves and mini pumpkins.

Why this recipe is so great:

  • Quick and easy to make. All you have to do is mix the dry ingredients, then mix the wet ingredients, and combine. And in just 10 minutes, you can have this amazing pumpkin bread ready for the oven.
  • Super soft and moist. The texture of this bread is incredibly soft and moist because of the vegetable oil and pure pumpkin puree.
  • Perfect pumpkin spice flavor. The taste of this bread is packed with pumpkin flavor and loaded with warm spices. The aroma is beautifully fragrant with cinnamon, ginger, nutmeg, and cloves.
  • Here are some reviews:

“I have made this 4 times in the last week, my husband and (picky) kids agree that this is the best pumpkin bread ever! 10/10 will be making every year!” – Kaili

“I’ve finally found the pumpkin bread recipe that I will keep for life! It turned out incredibly soft and with the perfect moisture degree! Thank you so much Lily 😊” – Dani

How to make pumpkin bread:

step by step photo collage of how to make easy pumpkin bread

  1. Combine your flour, pumpkin pie spice, baking soda, and salt in a large bowl.
  2. In a medium bowl, whisk together your pumpkin puree, vegetable oil, sugar, and eggs.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Spoon the batter into a greased 9×5″ loaf pan and bake for about 45 minutes.

How to tell when pumpkin bread is done

Pumpkin bread is done when a toothpick inserted into the center comes out with just a few moist crumbs AND springs back when you lightly press the top. This will ensure that your bread won’t sink when you take it out of the oven and that there is no gooey raw center.

FAQ:

  • How do you store pumpkin bread? Once completely cooled, you can tightly wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to stay fresh longer.
  • How long does pumpkin bread last? If properly stored, pumpkin bread will last up to 3 days at room temperature and up to 5 days in the fridge.
  • Can you freeze pumpkin bread? Yes, pumpkin bread freezes really well. Once completely cooled, double wrap in plastic wrap, label, and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

You might also like:

Two slices of pumpkin bread on a black plate with the rest of the loaf behind it.

The texture is supremely soft and moist. The crumbs are tender and spongy. The taste is sweet, but not overly sweet with the warm scent of pumpkin spice and flavor.

DID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW.

Print

Best Ever Moist Pumpkin Bread

★★★★★

5 from 13 reviews

This incredibly moist and easy pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: 1 - 9x5" loaf
  • Category: dessert, breakfast, snack
  • Method: bake
  • Cuisine: American

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp (5g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2.5g) salt
  • 1&1/2 cup (375g) canned pumpkin puree
  • 1/2 cup (125ml) vegetable oil
  • 1&1/2 cup (300g) granulated sugar
  • 2 large eggs

Instructions

  1. Preheat oven to 350F and grease a 9×5″ loaf pan.
  2. In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the remaining ingredients.
  4. Pour the wet ingredients into the dry and stir until just combined.
  5. Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.

Notes

  • How to store pumpkin bread – Once completely cooled, you can tightly wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to stay fresh longer.
  • How long does pumpkin bread last? If properly stored, pumpkin bread will last up to 3 days at room temperature and up to 5 days in the fridge.
  • How to freeze pumpkin bread – Once completely cooled, double wrap in plastic wrap, label, and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Keywords: pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread

This incredibly soft and moist pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.

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Comments

  4. Carol says

    This is, without a doubt, the best pumpkin bread I’ve ever tasted. This is the second time I’ve made this, two loaves each time. It’s SO GOOD you NEED 2 at a time!! Thanks for sharing this recipe

    ★★★★★

    Reply

  5. Crystal Barwick says

    This is without a doubt the best Pumpkin Bread recipe ever!!!!! Super moist and packed with flavor!!!! Thank you for sharing this recipe!!!

    ★★★★★

    Reply

    • Lily Ernst says

      Hi Crystal,
      This recipe calls for vegetable oil. So if you don’t have vegetable oil, you can use canola oil, extra-virgin olive oil, or avocado oil. I hope that helps!

      Reply

  8. Arin says

    I have no idea how this doesn’t have more comments and ratings, this is absolutely PERFECT, very moist and flavorful, no adjustments necessary.

    ★★★★★

    Reply

  9. Dani says

    I’ve finally found the pumpkin bread recipe that I will keep for life! It turned out incredibly soft and with the perfect moisture degree! Thank you so much Lily 😊

    ★★★★★

    Reply

  10. Kaili Hanson says

    I have made this 4 times in the last week, my husband and (picky) kids agree that this is the best pumpkin bread ever! 10/10 will be making every year!

    ★★★★★

    Reply

    • Lily Ernst says

      Aww, thank you for your kind words, Kaili. My kids are picky eaters as well. Makes it a tough job for mom. Thanks again for your review and have a wonderful weekend!

      Reply

    • Lily Ernst says

      Hey Ann,
      This one is more like a cross between a cake and banana bread texture. So it’s soft like a cake and dense like a banana bread. I know what you mean by spongey. My healthier pumpkin bread recipe is definitely more on the spongey side. I hope that helps. Let me know if you have any other questions:)

      Reply

    • Lily Ernst says

      You’re very welcome Ericka. That’s amazing that your daughter is baking at such a young age. Enjoy the pumpkin bread and have a great week!

      Reply

    • Lily Ernst says

      Hi Judy,
      It would have to be a 1:1 gluten-free baking flour mix like Bob’s Red Mill or Better Batter for a straight substitution to work. I hope that helps. Please feel free to email me back if you have any further questions. Enjoy!

      Reply

  16. cristina says

    I made this pumpkin cake last friday, the flavor is amazing!!!, i love your recipes, thanks for sharing

    ★★★★★

    Reply

      • Lily Ernst says

        No, it won’t be the same. You can substitute with equal amounts of melted butter, olive oil, or avocado oil if you don’t want to use vegetable oil. I hope that helps and have a great week!

  17. Renee says

    I made this recipe last weekend rather than my standby pumpkin bread recipe. It had such a great pumpkin flavor and was super moist. Thanks for the recipe, it’s a keeper.

    ★★★★★

    Reply
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