Moist Pumpkin Bread Recipe

I’m excited to share my Best Pumpkin Bread Recipe and the single pantry trick that gives this loaf its signature spice and dependable rise using nutmeg, cinnamon, ginger, oil, melted butter, and eggs.

I keep calling this my Moist Pumpkin Bread and honestly I still get a little surprised each time it comes out right. With canned pumpkin puree and a good dusting of ground cinnamon the crumb is soft but somehow sturdy, and there’s a tiny caramel note that makes you go back for another slice.

Folks who’ve tried it already dub it the Best Pumpkin Bread Recipe, even when I forget to set the timer or overflour the pan like a rookie. If you like a loaf that feels familiar but sneaks in a twist, this one will make you curious enough to bake it again.

Ingredients

• Pumpkin puree: creamy, adds moisture, fiber and vitamin A, mild sweetness, keeps bread soft.
• All-purpose flour: main carbohydrate source, gives structure through gluten, creates tender, slightly chewy crumb.
• Granulated and brown sugars: sweeten, brown gives molasses depth and extra moisture.
• Vegetable oil and butter: fats for moist, tender crumb; butter boosts flavor, oil preserves softness.
• Eggs: add protein, bind ingredients, help structure and a bit of lift, enriches flavor too.
• Cinnamon, ginger, nutmeg, cloves: warm spices, low calories, bring classic pumpkin aroma and cozy flavor.
• Pecans or walnuts optional: add crunch, healthy fats, protein, and pleasant textural contrast.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional)
• 1 cup canned pumpkin puree not pumpkin pie filling
• 1/2 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment or lightly flour it so the bread comes out easy.

2. In a large bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves if using. Set aside.

3. In another bowl combine 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 cup vegetable oil, 1/4 cup melted unsalted butter (cooled a bit), 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 large room temperature eggs and 1 teaspoon vanilla extract. Whisk until smooth and homogenous. Using room temp eggs and cooled butter helps everything blend better.

4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Dont overmix or youll get a tougher loaf; a few streaks of flour are fine.

5. Fold in 1/2 cup chopped pecans or walnuts if you want nuts, reserving a tablespoon or two to sprinkle on top.

6. Scrape batter into the prepared pan, smooth the top, and sprinkle the reserved nuts on top if you saved some.

7. Bake in the preheated oven 55 to 65 minutes, checking at about 50 minutes. A toothpick inserted in the center should come out with moist crumbs but not raw batter. If the top browns too fast tent loosely with foil.

8. Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and finish cooling on a wire rack until mostly cool before slicing. Cutting it too hot will make it crumbly.

9. Tips and hacks: measure flour by spooning into the cup and leveling it, not scooping. If your bread seems dense, next time reduce mixing and make sure baking soda is fresh. Store wrapped at room temp up to 3 days or refrigerate for longer; slices warm up great for 10 seconds in the microwave.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 9×5 inch loaf pan plus parchment paper or nonstick spray
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula (for folding) or wooden spoon
8. Wire cooling rack and a toothpick or cake tester

FAQ

Moist Pumpkin Bread Recipe Substitutions and Variations

• All-purpose flour: use whole wheat pastry flour cup for cup for a nuttier, slightly denser loaf, or swap with a gluten-free 1:1 blend (add 1/2 tsp xanthan gum if the blend needs it).
• Vegetable oil / melted butter: replace with equal parts melted coconut oil, or cut fat by swapping up to 1/2 cup oil for 1/2 cup unsweetened applesauce — it’s moist but a bit denser.
• Granulated sugar / light brown sugar: use coconut sugar cup for cup for either sugar for a deeper flavor, or use 3/4 cup maple syrup in place of the 1 cup granulated but reduce other liquids slightly and watch baking time.
• Eggs: make a flax “egg” for each egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes), or use 1/4 cup unsweetened applesauce or 1/4 cup plain yogurt per egg; you’ll get a slightly heavier crumb.

Pro Tips

1) Measure the flour properly: spoon it into your cup and level off or, better yet, weigh it (about 210 g for 1 3/4 cups). Too much flour is the most common cause of a dry, dense loaf.

2) Mix gently and stop early: fold the wet into the dry until you still see a few streaks of flour. Overmixing develops gluten and gives a tougher texture. If you want an extra tender crumb, fold in the nuts at the very end.

3) Watch the top while baking: if the crust is getting too dark before the center is done, loosely tent with foil and keep baking. Rotate the pan once during baking for even color and test doneness with a toothpick — it should come out with moist crumbs not raw batter.

4) Keep it moist and enhance flavor: add a tablespoon of yogurt or sour cream to the wet mix next time if you like a more tender loaf, or brush the cooled top with a little melted butter or simple syrup to keep slices soft. Store wrapped at room temperature for a couple days or freeze slices for longer.