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.
I have tried many recipes trying to duplicate the Starbucks Pumpkin Loaf…….I found it with your recipe! Delicious, moist and yummy! Thank you.
You’re very welcome, Barbara! Enjoy:)
It was so good! I used salted butter and forgot the salt. I thought it was delicious without. I didn’t have ginger, but I had cloves. Can’t wait to warm it up and have it for breakfast!
Incredible! Best pumpkin bread ever. Very moist. I added roaster sprouted pumpkin, su flower and Watermelon seeds… a whole other level of amazing.
Makes the best Christmas gift as we always make and give consumables. Perfect!!! 🍞🎃
Delicious! Thank you. I reduced sugar by a 1/4 c. and used 1/2 cup light brown sugar in the sugar requirement.
I did not frost mine, the bread is delicious without any frosting.
Have a great day 🙂
You’re very welcome! Thank you for your kind words and have a great day as well!
Hi!! I was wondering if the oil to butter ratio was 1:1? Thank you for this recipe I plan to make it later today!!!
Yes it is. Enjoy!
Why does it say bake for 45 minutes in one place and 55 in another? Also it says it has cloves but it doesn’t call for cloves in the recipe?
Hi Debra,
Yes, thanks for catching that typo at the top of the recipe card. It takes about 45-60 minutes to bake depending on the oven, but it should say 45 min for both. Pumpkin pie spice is generally made of cinnamon, nutmeg, ginger and cloves. However if you don’t have PPS then you can just use 3 out of the 4 spices to keep things simple. Sorry for the confusion.
I made this recipe and it is the moistes pumpkin bread I’ve ever made! I double the recipe to make 2 loaves at a time. My boys can eat a whole loaf in a day. I’ve been baking for years and I will be baking this all through the year Thankyou I will cherish this recipe forever!
You’re very welcome and thank you for your kind words! Enjoy the pumpkin bread:)
Going to make and I was wondering if I could switch it to 1 cup sugar and the other 1/2 cup be brown sugar…will it still turn out ok?
Yes, you can swap a 1/2 cup for brown sugar. Enjoy!
Lives up to its name! Perfect pumpkin bread- I think I messed up when adding wet to dry because I got little pockets of flour I wanted to whisk to break apart but was worried to over mix. Baked anyways and got little white bits of flour/powder baked into the bread- advice? I count this as a user fail not the fault of the recipe. Used our pumpkin purée from our garden instead of canned. Super flavor!
AWESOME Pumpkin loaf!
Loaded with flavour, I added ‘slightly’ more spice than the recipe called for. I also added fresh grated ginger and small diced crystallized ginger. Like many other respondents, I reduced sugar to 1 cup.
Noticed a few comments re: loaves coming out ‘gooey / raw’ in middle. If you are absolutely certain all of your measurements were precise, check you ovens temperature with a meter/gage; it could be that your oven temperature is inaccurate and running too low.
Thank you for your kind words and for the advice on the other comments – much appreciated it and enjoy the loaf!
Why is baking soda used & not baking powder?
I ask wondering if the soda is alot of sodium
Because you can use less, but if you are concerned about the sodium then use 3 teaspoons of baking powder instead.
Going to make this morning, but using muffin tin. Keep your fingers crossed.
It will be great as muffins. Let me know what you think:)
How did your muffins turn out? How many muffins did the recipe make?
Btw… BEST pumpkin cake ever!!!
Aww, thanks! I do have a pumpkin cake recipe coming out tomorrow. In the meantime, let me know what size cake pans so I can better assist:)
Here’s the recipe: https://www.littlesweetbaker.com/pumpkin-cake/
Has anyone tried to bake this in cake pans? I want to make a 3 layer cake but unsure if this will be enough batter and/or how long to bake. Would love any help! Thank you xx
Meant to give 5 stars. This recipe deserves it,
Thank you for the stars and glad you enjoyed the pumpkin bread!
Very moist and delicious, Took this bread to work and everyone loved it,
Looks and sounds fantastic. Was wondering can I use buttermilk instead of oil?
No, but you can use melted butter instead of oil. I hope this helps and I hope you enjoy the bread!
Please add greased 9×5 pan. Instead of pour into the prepared pan. Because I only go to the recipe I don’t have time to read all the blogs for recipes.
In step 1, it says to “Preheat oven to 350F and grease a 9×5″ loaf pan.” My apologies that was not clear.
I don’t understand what i did wrong? I followed the recipe, yet my cake has been baking for close to 1 hour and the center is still very much raw yet the outer layer is close to done. I don’t know what went wrong???
Hi Joe, I don’t think anything went wrong. This recipe can take up to an hour to bake and depending on your oven, maybe even 10-15 minutes more. If the outside is browning too quickly, you can loosely cover the loaf with foil and continue baking until the center is done. Let me know how it turned out:)
I plan on making g this! I never had my own recipe to make it, so I seen this recipe that caught my eye as moist, and it looks good. Thanks.
You’re very welcome, Penny, and I hope you like it!
Love this fast and easy recipe for delicious pumpkin bread!