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Super Moist Pumpkin Bread
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: 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.
Pumpkin Bread
- 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 granulated sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper on all sides. Set aside.
- In a large bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves and allspice and whisk to combine.
- Make a well in the center of your dry ingredients. Add the pumpkin puree, eggs, oil, milk, and vanilla. Starting from the center of the bowl, whisk outward, pulling the dry ingredients into the middle. Whisk until combined and no streak of flour remain.
- Pour the batter into the prepared pan and 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. Cool completely before serving!
- Prep Time 10 mins
- Cook Time 50 mins
- Total Time 1 hour
- Yield 16 servings
- Category Dessert
- Method baked
- Cuisine American
Excellent results with this recipe! I loved the flavor. I’d like to test out modifications to this in the future! It was fun to split this batter up into 3 smaller loaf pans so I can easily gift out to family and it worked out great (weighed them each out to make sure it was evenly split for similar baking times). It did take a little longer to bake than expected, but come the end of the expected time I kept resetting a timer for every 3 minutes just to ensure I didn’t overbake. The flavor profile of this bread is amazing, and so cozy. Warmed up with or without butter, it’s perfection!
My house had that wonderful fall smell we all like! Thank you for the recipe, it was wonderful! Because my husband can’t have a lot of sugar I made it with 3/4 cup monk sugar & the rest regular and I also added pepitas on top and it was absolutely amazing! Moist, and perfect as this recipe promises.
This recipe was amazing. I only did a cup of sugar and added maybe 1-2 tbsp of butter on top of the oil+milk because I believe all three together always bring out amazing flavor. I also added some ground cardamom, a sprinkle of black pepper, and some dark chocolate chips (just enough that it doesn’t overpower the flavors at all). I added some salted brown butter to the top right when I took it out the oven as well. I will be making this again, and i’m curious if I can replace the pumpkin with a roasted sweet potato or any potato for that matter.
Ooh yum! So happy this worked for you with your swaps. I do think you could use roasted sweet potato or squash here!