Pumpkin Bread Recipe Moist
Let’s be honest.
Most pumpkin bread recipes out there are a little disappointing. They either look perfect on the outside but turn out dry inside… or they’re so dense they feel like a brick.
And if you’ve ever pulled a loaf out of the oven, cut into it, and thought, “Why did I even bother?” — you’re not alone.
That ends today. This pumpkin bread recipe delivers on what everyone secretly wants: a soft, moist, flavorful loaf that stays tender for days. Not hours. Not until tomorrow. Days.
And the best part? You don’t need a culinary degree or fancy gadgets. Just a few smart ingredient choices and a couple of tricks that make all the difference.
Let’s break it down step by step so you can bake it right the first time and keep people begging you for another slice.
What You’ll Need
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or swap for 1 teaspoon pumpkin spice)
- ½ cup vegetable oil
- ½ cup melted butter
- 1 cup sugar (or mix half white + half brown sugar for depth)
- 2 large eggs
- 1 can (15 oz) pumpkin purée (not pie filling)
- 2 tablespoons water or orange juice (optional, for balance and brightness)
Tools
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9×5 loaf pan
- Measuring cups and spoons
- Toothpick or cake tester
Why This Recipe Works
Here’s where most pumpkin bread goes wrong:
- Too much flour = dry.
- Too little fat = crumbly.
- Overmixed batter = heavy.
This recipe solves all three.
You get oil for moisture, butter for flavor, and the right balance of dry and wet ingredients so the loaf bakes up fluffy instead of gummy.
Pro Tips
- Mix gently. Stir until you can’t see streaks of flour anymore. That’s it. Stop.
- Don’t skip the oil + butter combo. Oil keeps it moist, butter gives it richness.
- Check doneness in two spots. The center and about an inch from the top. If the top isn’t done, tent with foil so it doesn’t burn while the middle finishes.
- Cool before slicing. I know it’s tempting, but slicing too soon steals the moisture. Let it rest.
- Wrap and rest overnight. If you want bakery-level flavor, wrap the cooled loaf and let it sit. The spices deepen, and the crumb becomes softer.
Step-By-Step Instructions
- Preheat oven to 350°F (175°C). Grease or line your loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk oil, melted butter, sugar, eggs, pumpkin purée, and water/orange juice.
- Fold the dry ingredients into the wet mixture. Stop once combined. Don’t overwork it.
- Pour into loaf pan and smooth the top.
- Bake for 55–65 minutes. Start checking at 55 minutes. If the top browns too quickly, lightly cover with foil.
- Let it cool in the pan for 10 minutes. Then transfer to a wire rack.
Variations and Substitutions
- Greek yogurt or sour cream: Add 2–3 tablespoons for tang and extra tenderness.
- Nuts or chocolate chips: Fold in ½ cup for more texture.
- Healthier option: Swap some all-purpose flour for whole wheat or oat flour.
- Dairy-free: Use all oil instead of butter and a non-dairy yogurt or milk.
Make Ahead
You can mix the batter the night before, cover it, and refrigerate. Bake it the next morning. The overnight rest deepens the flavor and makes mornings easier.
Leftovers and Storage
- Wrap tightly and keep at room temp for up to 4 days.
- Freeze slices or the whole loaf for up to 3 months.
- To refresh: Warm a slice in the microwave for 10 seconds.
FAQ
Can I use homemade pumpkin purée? Yes. Just make sure to strain it so it’s not watery. Too much moisture will ruin the crumb.
Why not pumpkin pie filling? Because it already has sugar and spices. You’ll throw off the balance.
Can I double the recipe? Yes. Bake in two pans. Don’t try to squeeze it all into one or the center will never set.
Why is my pumpkin bread sinking in the middle? Usually underbaking. Check with a toothpick in multiple spots before pulling it out.
Can I make this in muffin tins? Absolutely. Bake 20–25 minutes.
Extra Tips for Success
Here’s a quick cheat sheet to keep handy:
| Problem | Fix |
| Dry loaf | Use fresh baking soda, don’t overbake |
| Soggy center | Bake longer, tent with foil if top browns |
| Flavor feels flat | Let loaf rest overnight, use fresh spices |
| Too sweet | Use half white, half brown sugar for balance |
Wrapping Up
This pumpkin bread is everything you want: spiced, moist, and impossible to stop slicing into.
Once you bake it, you’ll see how a few small tricks make all the difference. And if you do try it, share your tweaks, swaps, or what your family thought.
That’s the real fun of recipes—passing them around, making them your own, and finding out who fights for the last slice.
