Pumpkin Bread Recipe Moist
The Most Ridiculously Moist Pumpkin Bread Recipe (It Gets Better Every Day)
You know those recipes that make you look like you spent hours in the kitchen when you actually threw everything together in 15 minutes?
This is one of them.
I made this pumpkin bread for the first time three years ago and I’ve been making it on repeat ever since.
The texture is so moist it almost doesn’t seem possible. And here’s the wild part: it actually tastes better on day two and three than it does fresh out of the oven.
My husband used to say he didn’t like pumpkin bread until he tried this one. Now he asks me to make it every other week.
The secret isn’t some complicated technique or hard-to-find ingredient.
It’s just the right balance of oil, pumpkin, and a trick I learned that keeps the crumb incredibly tender. I’ll tell you exactly what that is in a minute.
Also, your kitchen is going to smell so good while this bakes that your neighbors might show up at your door asking what you’re making.
Just warning you now.
Quick Recipe Overview
| Prep Time | Bake Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 60-70 minutes | 1 hour 30 min | 12 slices | Super Easy |
What You’ll Need
Dry Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1¾ cups | Spoon and level |
| Baking soda | 1 tsp | For rise |
| Baking powder | ½ tsp | Extra lift |
| Salt | ½ tsp | Enhances flavor |
| Ground cinnamon | 1 tsp | Warm spice |
| Ground nutmeg | ½ tsp | Fall flavor |
| Ground ginger | ½ tsp | Adds depth |
| Ground cloves | ¼ tsp | Don’t skip this |
Wet Ingredients
| Ingredient | Amount | Temperature |
|---|---|---|
| Granulated sugar | 1½ cups | Room temp |
| Vegetable oil | ½ cup | Room temp |
| Large eggs | 2 | Room temp (key!) |
| Pure pumpkin puree | 1 cup | NOT pie filling |
| Water | ⅓ cup | Room temp |
| Vanilla extract | 1 tsp | Pure is best |
Optional Mix-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- 2 tablespoons cinnamon sugar for topping
Also Read: Easy Homemade Chicken and Dumplings
Essential Tools Checklist
✓ 9×5-inch loaf pan
✓ 2 medium mixing bowls
✓ Whisk
✓ Rubber spatula
✓ Measuring cups and spoons
✓ Parchment paper (don’t skip!)
✓ Wire cooling rack
Pro Tip: No stand mixer needed. This is a one-bowl-wonder kind of recipe.
The Secret Nobody Tells You
Here’s what most pumpkin bread recipes get wrong: they don’t have enough fat.
This recipe uses a full half cup of oil.
Sounds like a lot until you realize that’s what keeps the bread tender for days. The oil coats the flour proteins and prevents them from forming too much gluten, which would make the bread tough and dry.
The other secret? Not overbaking it.
Most people bake their pumpkin bread until a toothpick comes out completely clean.
Big mistake.
You want a few moist crumbs on that toothpick. The bread continues cooking as it cools in the pan, so if you wait for it to be totally done in the oven, you’ll end up with dry bread.
Trust me on this one. I learned it the hard way after years of wondering why my loaves were always a little too dry.
5 Pro Tips From 50+ Batches
Tip #1: Use canned pumpkin, not fresh
Canned pumpkin has consistent moisture that fresh pumpkin can’t match. Fresh pumpkin can be watery and throw off the whole recipe.
Tip #2: Room temperature eggs matter
Cold eggs don’t emulsify well with sugar and oil. Set them out 20 minutes before baking.
Tip #3: Don’t overmix the batter
Mix just until you can’t see dry flour. Should take 30 seconds max. Overmixing = tough bread.
Tip #4: Cool before slicing
Wait at least 30 minutes in the pan. Cutting it hot makes it fall apart and ruins that perfect texture.
Tip #5: Toast your slices
A toasted slice with butter is on another level. The edges get crispy, the inside stays soft.
Substitution Guide
| Replace This | With This | Result |
|---|---|---|
| Vegetable oil | Melted butter | Richer flavor |
| Vegetable oil | Melted coconut oil | Subtle coconut taste |
| Vegetable oil | Applesauce | Denser, less fat |
| White sugar | Brown sugar | Deeper caramel notes |
| White sugar | Coconut sugar | Darker color, same sweetness |
| Regular flour | 1:1 GF flour blend | Slightly different texture |
| Eggs (2) | 2 flax eggs | Vegan option |
Flax Egg Formula
2 tablespoons ground flaxseed + 6 tablespoons water = 2 eggs
Let it sit for 5 minutes until it gets thick and gooey.
Make Ahead Strategy
This bread gets better with age, so making it ahead is actually ideal.
Timeline Options
3 days ahead:
Bake it, wrap tightly in plastic wrap once cool, store at room temperature. Flavors deepen overnight.
1 week ahead:
Mix dry ingredients, store in airtight container. When ready, mix wet ingredients and combine.
3 months ahead:
Freeze the batter in the pan (wrap tightly with plastic wrap and foil). Thaw overnight in fridge, bring to room temp, bake as directed.
Game Changer: The bread tastes even better on day 2 and 3. Plan accordingly.
Also Read: Copycat Chick-fil-A Lemonade Recipe
Perfect Pairings
| Meal | Serve With | Why It Works |
|---|---|---|
| Breakfast | Coffee + scrambled eggs | Sweet/savory balance |
| Brunch | Fruit salad + yogurt + bacon | Complete spread |
| Snack | Hot tea or cocoa | Cozy afternoon vibes |
| Dessert | Vanilla ice cream (warmed) | Life-changing combo |
Step-by-Step Instructions
Step 1: Prep (5 minutes)
Preheat oven to 350°F.
Line your 9×5-inch loaf pan with parchment paper, letting it hang over the long sides.
This is your future self’s gift. Makes getting the loaf out so much easier.
Step 2: Mix Dry Ingredients (2 minutes)
Whisk together in a medium bowl:
- Flour
- Baking soda
- Baking powder
- Salt
- All the spices
Make sure there are no clumps.
Set aside.
Step 3: Mix Wet Ingredients (3 minutes)
In a large bowl, whisk sugar and oil until combined.
Add eggs one at a time, whisking after each.
Stir in pumpkin puree, water, and vanilla.
Mix until smooth and uniform.
Step 4: Combine (2 minutes)
Pour dry ingredients into wet ingredients.
Fold together gently with a rubber spatula.
Stop mixing as soon as you don’t see flour streaks.
The batter will be thick but pourable.
Critical: Don’t overmix! This is where most people mess up.
Step 5: Add Mix-Ins (1 minute)
If using chocolate chips or nuts, fold them in now.
Gently. Don’t stir aggressively.
Step 6: Pour and Top (1 minute)
Transfer batter to your prepared pan.
Smooth the top with your spatula.
Sprinkle with cinnamon sugar for a crunchy top (highly recommend).
Step 7: Bake (60-70 minutes)
Put it in the oven.
Set timer for 60 minutes.
Start checking at that point with a toothpick.
You want it to come out with a few moist crumbs, not wet batter.
If top browns too fast: Tent with foil for the last 15-20 minutes.
Step 8: Cool (30+ minutes)
Let it cool in the pan for 30 minutes minimum.
Then use the parchment paper to lift it out onto a wire rack.
Let it cool completely before slicing.
This is torture but necessary.
Step 9: Slice and Devour
Cut thick slices, about an inch each.
Eat it plain, toast it, spread butter on it.
All excellent choices.
Also Read: Cinnamon Roll Icing without Cream Cheese
Doneness Indicators
| Test | What You’re Looking For |
|---|---|
| Toothpick test | Few moist crumbs, no wet batter |
| Visual | Top is golden brown |
| Touch | Springs back when gently pressed |
| Edges | Pulling away from pan slightly |
| Time | 60-70 minutes total |
Storage Guide
Room Temperature
How: Wrap tightly in plastic wrap or store in airtight container
Duration: 3-4 days
Best for: Immediate enjoyment
Refrigerator
How: Wrap well in plastic wrap
Duration: Up to 1 week
Note: Texture gets firmer when cold but warms up nicely
Freezer
Individual slices:
Wrap each slice in plastic wrap, put all in freezer bag
Duration: 3 months
Thaw: Room temp for 1 hour or toast from frozen
Whole loaf:
Wrap tightly in plastic wrap, then aluminum foil
Duration: 3 months
Thaw: Overnight in fridge, then room temp
Reheating Hack: 15-20 seconds in microwave with butter. Or toast it. The spices smell even better warm.
Nutrition Breakdown
Per Slice (12 slices total)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 245 | 12% |
| Total Fat | 10g | 13% |
| Saturated Fat | 1g | 5% |
| Carbohydrates | 37g | 12% |
| Fiber | 1g | 4% |
| Sugar | 25g | – |
| Protein | 3g | 6% |
| Sodium | 220mg | 10% |
*Based on 2,000 calorie diet. Actual values vary with ingredients and mix-ins.
Troubleshooting Table
| Problem | Cause | Solution |
|---|---|---|
| Bread is dry | Overbaked or too much flour | Check at 60 min; measure flour correctly |
| Too dense | Overmixed batter | Fold just until combined |
| Top burning | Oven runs hot | Lower to 325°F or tent with foil |
| Gummy center | Underbaked | Give it more time |
| Won’t come out of pan | No parchment paper | Always line pan next time |
| Sank in middle | Wrong oven temp | Use oven thermometer |
FAQ: Your Questions Answered
Can I use pumpkin pie filling?
No.
Pumpkin pie filling has added sugar and spices. You need plain pumpkin puree.
Check the ingredient list. It should just say “pumpkin.”
Why did my bread turn out dry?
Two main reasons:
- Overbaking (check at 60 minutes)
- Too much flour (spoon and level, don’t pack)
Can I reduce the sugar?
You can go down to 1¼ cups and it’ll still be good.
Lower than that messes with texture and moisture.
How do I know when it’s actually done?
Toothpick test is most reliable.
Insert into center. Should come out with a few moist crumbs, not wet batter.
Top should spring back when pressed gently.
Can I double this recipe?
Absolutely.
Makes two loaves. Bake one, freeze one. Or give one away and become everyone’s favorite person.
What if I don’t have all the spices?
Use 2 teaspoons pumpkin pie spice instead.
Or just use more cinnamon and skip the others. Still delicious.
My bread sank in the middle. Help?
Usually means oven temp was off or batter was undermixed.
Get an oven thermometer. Make sure you mix until everything’s incorporated.
Can I make muffins instead?
Yes!
Same batter, muffin tin, bake for 20-25 minutes.
Perfect for grab-and-go breakfasts.
Also Read: Baked Spinach Artichoke Wonton Cups
Why This Recipe Actually Works
The ratio of wet to dry ingredients is what makes this bread so moist.
Most recipes use less oil and more flour = drier crumb.
This one tips the balance in favor of moisture, which is exactly what you want.
The combination of baking soda AND baking powder gives you perfect rise without making it cakey.
Baking soda reacts with acidic pumpkin. Baking powder gives extra lift.
And the spices are perfectly balanced. You get warm fall flavors without any one spice taking over.
I’ve tried at least a dozen pumpkin bread recipes over the years.
This is the only one I come back to.
Baking Temperature Guide
| Oven Temp | Baking Time | Best For |
|---|---|---|
| 325°F | 75-85 minutes | If oven runs hot |
| 350°F (recommended) | 60-70 minutes | Standard baking |
| 375°F | Not recommended | Too hot, burns top |
Final Thoughts
This pumpkin bread has become one of those recipes I make without even looking at the recipe anymore.
It’s simple.
It’s reliable.
It makes your house smell like the best version of fall.
Plus, it tastes incredible and stays moist for days, which is basically the dream for any quick bread.
I make this at least twice a month from September through January.
Sometimes more if I’m taking it to friends’ houses or need a quick breakfast option for the week.
Try it this weekend. Your kitchen will smell amazing and you’ll have delicious bread to enjoy all week long.
Drop a comment below and let me know how it turns out. Did you add chocolate chips? Go heavy on the spices?
I’d love to hear what you think.
