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Super Moist Pumpkin Bread
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Introducing the only pumpkin bread recipe you’ll ever need. This super moist pumpkin bread is tender, spiced to perfection and packed full of pumpkin flavor. You’ll love this easy pumpkin bread all fall long!
The best pumpkin bread you’ll ever have
Does anything scream fall more than a super moist, perfectly spiced pumpkin bread? I think not. It’s easy to make and a serious crowd pleaser. Plus, like most quick breads, it travels incredibly well, so it’s perfect for shipping to a family member, dropping off for a neighbor or bringing to a bake sale. Pumpkin bread is a classic for a reason. And lucky for you, we have the best recipe for it. It’s ridiculously moist, spiced to cozy fall perfection and super pumpkin-y. Slather a hot slice of this moist pumpkin bread with butter and you’ll be in heaven.
Why is this pumpkin bread recipe the best?
Now I know most people have a pumpkin bread recipe they swear by, but believe me when I tell you that this pumpkin bread is the best of the best. It has the most perfect, tender texture, just the right amount of spice, and isn’t too sweet. Plus it’s incredibly easy to make, comes together in one single bowl, and is ready in under an hour. What’s not to like?
What do you need to make the best pumpkin bread ever?
Pumpkin bread calls for a fair amount of ingredients, but most of them are pantry staples you probably already have on hand, like flour, cinnamon, sugar, and oil. And if it’s fall, you probably have a can or two of pumpkin lying around to whip up this scrumptious bread on a whim. Here’s what you’ll need:
- Flour
- Sugar
- Spices
- Baking Soda
- Baking Powder
- Salt
- Pumpkin puree
- Eggs
- Oil
- Milk
How to make pumpkin bread?
This pumpkin bread recipe is super easy to make, but we broke it down step by step so you’re guaranteed perfect pumpkin bread every darn time.
Step One: In a large bowl, mix together all the dry ingredients.
  
  
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Step Two: Make a well in the center of the dry ingredients and add all the wet ingredients.
  
  
Step Three: Mix everything together until completely combined and no streaks of flour remain.
Step Four: Pour the pumpkin bread batter into a loaf pan lined with parchment paper. Bake at 350°F for 45 minutes or until a knife inserted into the middle comes out mostly clean.
And that is it! Gourmet pumpkin bread in under an hour! What’re you waiting for? Let’s get pumpkin bread baking!
Tips for perfect pumpkin bread
- Use high quality pumpkin: This pumpkin bread recipe is super simple, meaning the quality of your ingredients will really shine through. It’s important to use high quality ingredients that you can depend on. There can be a HUGE difference between different pumpkin puree brands, so make sure you’re using one that’s 100% pumpkin and is on the firmer side. We love Libby’s!
- Don’t over mix the batter: When you mix batter longer than it needs to be stirred gluten forms. More gluten = a tougher and chewier bread. I don’t know about you, but I want a moist and tender pumpkin bread–not a doughy, tough one. Mix the batter until it’s fully combined, but don’t over do it!
- Don’t over bake it:Â The key to excellent baked goods often lies in the actual baking. If you bake your bread for too long it will dry out. We recommend taking it out of the oven when the center is still a bit undercooked as it will continue to cook as it cools. This will leave you with a ridiculously moist pumpkin bread that will stay soft for days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: baked
- Cuisine: american
Pumpkin Bread
Does anything say fall more than a soft piece of homemade pumpkin bread? Me thinks not. You’ll love this super easy moist pumpkin bread for all your autumn occasions. Made in just one bowl, this bread comes together in under an hour and is packed fall of pumpkin flavor! Enjoy!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon all spice
- 1/2 teaspoon ginger
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
Instructions
- Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
- Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
- Line a loaf pan with parchment paper, then pour the batter into the pan. Bake for 30 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 20 minutes, or until a knife inserted in the center of the loaf comes out clean.
Original Post:
Yesterday was Sunday, my favorite day of the week. It rained on and off all afternoon. Because we’re on the top floor of our building, every time it rains it beats down on our ceiling, creating a subtle hum. It’s the most relaxing sound and I love it.
Besides basically meditating to the sound of the rain, I:
-Stopped by the local hippy grocery store with Alex
-Contemplated going to yoga
-Made this Slow Cooker Tuscan Chicken Stew
-Quizzed Alex on embryology (ask me about germ layers. I dare you. I’ll be able to recall approximately 0.5% of knowledge on the subject)
-Watched Boardwalk Empire, and
-Cozied up in bed with East of Eden.
It was fantastic.
And, of course, I made this pumpkin bread. If there is one recipe you make this fall, it should be this one. I’ve been making it for years, and in the quick bread world it ties for first place alongside my Zucchini Bread. It’s so unbelievably moist, and isn’t overloaded with sugar- only 3/4 cup for the whole loaf! The cinnamon, nutmeg, and cloves intensify the flavor of the pumpkin, and give the bread a vibrant orange color. Plus, it’s a one-bowl-wonder, meaning easy prep, easy cleanup, and little effort to make one of the best pumpkin breads out there.
Our loaf is already nearly gone. There’s one, maybe two slices left. It’s recipes like this that make me love baking.
This pumpkin loaf is ridiculously good!!! I’m blown away with how easy it was with such an in depth flavour profile. Can’t recommend this enough
I followed the recipe and it didn’t cook all the way in the middle. What do I do if that happens? I don’t want to overcook the outer parts of the bread.
Hi Kelli! If your bread wasn’t cooked in the middle try leaving it in the oven for 5 to 10 more minutes! Ovens can run so different, so sometimes baking times can vary! The type of pan you use can also change the bake time of your baked goods–are you using a metal or a glass pan?
I was using a glass pan! Also thank you for responding!
Of course! Glass pans bake up differently than metal so I’m not surprised that the bake time differed you, but I am sorry for any confusion!!
HOLY COW!! So little fuss for truly the BEST pumpkin bread I’ve ever had. She’s done it again, ladies and gents.
The easiest and tastiest recipe! I think I’ve made this every week this fall haha!