Moist Pumpkin Bread
This moist pumpkin bread is the epitome of fall in every bite! It’s perfectly spiced, tender, and full of pumpkin flavor. Whether you’re enjoying it as a snack, dessert, or with your morning coffee, this bread will quickly become a seasonal staple in your kitchen.
Why you’ll love this recipe:
- 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.
If you love pumpkin, try my Moist Pumpkin Muffins, Best Pumpkin Scones, and Pumpkin Pie with Salted Caramel Whip.
If you’re a fan of pumpkin spice, try my Pumpkin Spice Cookies, Baked Pumpkin Spice Donuts, and Pumpkin Spice Coffee Cake.
Ingredients you’ll need and why:
- All-purpose flour: Provides the structure and base for the bread, helping it hold its shape while remaining tender.
- Pumpkin pie spice: Adds a warm, cozy blend of spices like cinnamon, nutmeg, and cloves, giving the bread its signature fall flavor.
- Baking soda: Acts as a leavening agent, helping the bread rise and become light and fluffy.
- Pumpkin puree: Provides moisture and natural sweetness, while also giving the bread its rich pumpkin flavor and soft, dense texture.
- Vegetable oil: Keeps the bread moist and soft, ensuring a tender crumb without drying out just like in my Easy Banana Bread and Chocolate Zucchini Bread.
- Granulated sugar: Sweetens the bread and helps with browning, giving it a golden crust.
- Eggs: Bind the ingredients together, while also adding richness and helping with the bread’s structure.
How to make pumpkin bread:
(the ingredient amounts are listed in the printable recipe card further below)
Step #1) Combine your flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Step #2) In a medium bowl, whisk together your pumpkin puree, vegetable oil, sugar, and eggs.
Step #3) Add the wet ingredients to the dry ingredients and stir until just combined.
Step #4) Spoon the batter into a greased 9×5″ loaf pan and bake for about 50-60 minutes.
Expert tip:
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.
How to serve pumpkin bread:
It’s perfect on its own, but you can also add a spread like butter or cream cheese for extra richness. For a cozy breakfast, try toasting a slice, or turn it into a dessert by topping it with whipped cream or a scoop of ice cream.
Recipe FAQs:
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.
If properly stored, pumpkin bread will last up to 3 days at room temperature and up to 5 days in the fridge.
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.
Depending on the recipe, pumpkin bread can be a healthier option compared to many other baked goods, as it contains nutrient-rich pumpkin puree. While it does include sugar, you can reduce the amount or substitute the all-purpose flour with soft whole wheat flour to increase fiber content. Additionally, using healthier oils can enhance its nutritional profile.
If you’ve tried this Moist Pumpkin Bread Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Moist Pumpkin Bread
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp pumpkin pie spice, (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 & 1/2 cups (375g) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1 & 1/2 cups (300g) granulated sugar
- 2 large eggs
Instructions
- Preheat oven to 350F and grease a 9x5" loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.2 cups (250g) all-purpose flour, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1/2 tsp salt
- In a medium bowl, whisk together the remaining ingredients.1 & 1/2 cups (375g) canned pumpkin puree, 1/2 cup (120ml) vegetable oil, 1 & 1/2 cups (300g) granulated sugar, 2 large eggs
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into prepared baking pan and bake for 50-60 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.
Very easy and always good
Can I cut back on the sugar without compromising texture?
Yes, you can cut back the sugar a bit. I would not go any less than 1 cup because the bread is not too sweet to begin with.
Do you think flax egg would work in place of the 2 eggs the recipe calls for?
I’ve never tried it myself, but I don’t see why not. In theory, flax eggs should work in this recipe.
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
You’re very welcome, Carol! Thank you for your rave review:)
This is without a doubt the best Pumpkin Bread recipe ever!!!!! Super moist and packed with flavor!!!! Thank you for sharing this recipe!!!
You’re very welcome and thank you for your rave review, Crystal!
Could I use Coconut oil instead ??
I don’t see why not. However, I would decrease it to 1/3 cup because I find coconut oil greasier in baked goods.
Can u use margarine instead of butter?
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!
I have no idea how this doesn’t have more comments and ratings, this is absolutely PERFECT, very moist and flavorful, no adjustments necessary.
Hi Arin,
Thank you very much for your kind words and rave review – greatly appreciated!
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 😊
You’re very welcome, Dani! Thank you for your rave review. Enjoy and have a great weekend:)
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!
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!
Hi Lily, what is the texture like? I’ve tried many recipes that were on the spongey side.
Thanks
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:)
So simple to make and super soft and moist! Love it!
Thank you! I’m happy to hear you loved it:)
Moist and so easy to prepare. My 11 year old daughter made it all by herself! Thanks for sharing.
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!
I made this recipe into muffins with chocolate chips, great recipe <3
Could I use all cup for cup gluten free flour in place of the regular flour?
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!
I made this pumpkin cake last friday, the flavor is amazing!!!, i love your recipes, thanks for sharing
You’re very welcome Cristina, and thank you for your kind words:) Enjoy and have a great week!
Hi there! Instead of vegetable oil can I substitute for sour cream?
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!
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.
You’re very welcome Renee. I’m so happy you enjoyed it. Have a great week!
I can imagine how moist and tender this would be! Thank you for sharing at Fiesta Friday, do link back when you can.
Does subbing melted butter for the vegetable oil work on this recipe?
Yes it does. I hope you enjoy the pumpkin bread and have a lovely day!
looks yummy! It’s time to get the pumpkin season started 😉
You got that right! Thanks for the visit and nice to meet you:)