Moist Pumpkin Bread

Moist pumpkin bread has been a favorite of mine since I first baked it during a rainy fall afternoon when all I wanted was something warm, simple, and satisfying so I grabbed a can of pumpkin and trusted my instincts. The aroma that filled the kitchen was reason enough to keep this recipe close and the first slice sealed the deal it was tender, spiced just right, and absolutely perfect with a cup of tea.

Now I bake this loaf on repeat all season long and even freeze a few extra for later because it holds up beautifully. It’s the kind of recipe that fits every moment from cozy mornings to spontaneous visits from friends and it never fails to comfort and impress all at once.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds rich flavor, moisture, and that signature golden-orange color.
• All-purpose flour – Forms the structure of the bread and helps it bake evenly.
• Brown sugar – Sweetens the loaf with a touch of molasses warmth.
• Granulated sugar – Balances the sweetness and lightens the texture.
• Eggs – Help bind everything and give the loaf its soft crumb.
• Vegetable oil – Keeps the bread moist and tender for days.
• Baking soda – Ensures the loaf rises well in the oven.
• Pumpkin pie spice – Adds warm notes of cinnamon, nutmeg, ginger, and cloves.
• Vanilla extract – Rounds out all the flavors with a bakery-style aroma.
• Salt – Balances the sweetness and enhances the spices.

Tools You’ll Need

• Mixing bowls – One for the dry ingredients and one for the wet.
• Whisk – Great for evenly combining ingredients without lumps.
• Spatula – Helps fold the batter gently and scrape every bit from the bowl.
• Loaf pan – I use a standard 9×5-inch for even baking.
• Cooling rack – To let the loaf rest and cool properly before slicing.
• Measuring cups and spoons – For accurate results every time.

Instructions

Step 1: Preheat the oven

I start by preheating the oven to 350°F and greasing or lining a 9×5-inch loaf pan with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl, I whisk together the flour, baking soda, pumpkin pie spice, and salt until everything is well blended.

Step 3: Combine wet ingredients

In a larger bowl, I beat the eggs, pumpkin puree, both sugars, oil, and vanilla extract until smooth and glossy.

Step 4: Make the batter

I gently add the dry mixture to the wet ingredients and fold them together just until combined. I don’t overmix that’s the secret to keeping it soft and fluffy.

Step 5: Bake the loaf

I pour the batter into the prepared loaf pan and smooth the top. Then I bake it for about 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Once it’s out of the oven, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack. It slices beautifully once it’s fully cooled, but I usually sneak a warm slice first.

Tips

If you want a little extra texture, I recommend folding in chopped walnuts, pecans, or even chocolate chips. You can also double the recipe and freeze a loaf it thaws wonderfully. And if you’re giving it as a gift, a dusting of powdered sugar or a quick maple glaze makes it look extra special.

Ways to Serve

I love this bread warm with a pat of butter or a swipe of cream cheese. It pairs perfectly with coffee in the morning or tea in the afternoon. For dessert, I’ve even toasted a slice and topped it with a scoop of vanilla ice cream pure magic.

Frequently Asked Questions

Can I freeze moist pumpkin bread?

Yes! Wrap it tightly and freeze for up to 3 months. Just thaw overnight at room temperature.

How long does moist pumpkin bread stay fresh?

It stays moist for up to 4–5 days at room temperature if wrapped well.

Can I make it with whole wheat flour?

You can swap half the all-purpose flour with whole wheat for a denser, more wholesome version.

Can I use fresh pumpkin instead of canned?

Absolutely just make sure it’s smooth and not too watery before adding.

Is this recipe dairy-free?

Yes! As long as you use oil and no butter, it’s naturally dairy-free.

See You in the Kitchen

I hope you give this moist pumpkin bread a try! It’s soft, flavorful, and perfect for sharing – or keeping all to yourself. Let me know how it turns out and don’t forget to save this recipe for your next cozy baking session.

Happy Cooking!

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