Julie Clark
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Moist Pumpkin Bread Recipe (No-Fail, Makes 2 Loaves)
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Easy pumpkin bread is a moist, single-flavor quick bread made with oil, caned pumpkin and warm spices. It bakes at 325ºF for 45-50 minutes and makes 2 loaves, one to give and one to keep.
No mixer is needed so it is no fuss! Because it is made with oil instead of butter, the loaf stays soft for days.
This recipe keeps pumpkin front and center. Instead of layering in chocolate, cream cheese and nuts like in our pumpkin roll or pumpkin cookie cake, we keep it all about that pumpkin.
You’ll also love our pumpkin earthquake cake and pecan pumpkin pie.
What home bakers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Holli says, “I have tried many many pumpkin bread recipes, and I always go back to this one. It tastes incredible every single time I make it. So easy. My toddler loves it just as much as us! And a plus it makes two loaves so we keep one and give the other to family! So so good! Thank you!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Carla says, “Made this today and it’s absolutely delicious! I used to eat the one from Starbucks all the time and this is even better! I only used 1.5 cups of sugar (mix of cane and brown sugar instead of granulated) and added mini chocolate chips. My kids love it…don’t think the second load is going to make it as a gift! 🙂 Thank you for sharing this wonderful recipe!”
Why this is the best easy pumpkin bread recipe:
- Better than Starbucks Pumpkin Bread. Yes…it’s true! If you’ve fallen in love with that delicious Starbucks pumpkin bread…try this recipe for pumpkin bread. It’s delicious, cheap and you can make this quick bread recipe yourself whenever the craving hits!
- This is the best pumpkin bread recipe. It is so moist, rich, and pumpkin-y. Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven. I tweaked this recipe for my peanut butter zucchini bread, pumpkin bundt cake and pumpkin banana muffins.
- This Pumpkin Bread is the perfect treat for breakfast or for a snack any time of day. You literally can’t get away from it.
- This easy pumpkin bread recipe makes two loaves, one for eating and one for giving. Or save both for yourself if you’d like! Pumpkin bread lasts about 1 week when stored in the refrigerator.
Is oil or butter better for pumpkin bread?
Oil makes moister pumpkin bread than butter. Oil stays liquid at room temperature, so the crumb stays soft and tender for days, even when cold from the fridge.
Butter firms up as it cools, which is why butter based loaves oven taste dry the second day.
What ingredients are in pumpkin bread?
- Oil. Coconut oil is great in this bread, but vegetable and canola oil both work, too!
- Granulated sugar. To keep the pumpkin flavor central, I used plain white sugar.
- Large eggs.
- Vanilla extract.
- Solid pack pumpkin. Don’t buy pumpkin pie filling. That is already sweetened and flavored with pumpkin spice. Use pure pumpkin.
- All-purpose flour. This also works with all-purpose gluten free flour.
- Salt, baking soda, baking powder. Do you do most of your baking during the holiday season? Check to see if your baking soda and baking powder are still fresh.
- Ground cinnamon and pumpkin spice. Pumpkin spice has cinnamon in it, but I’m always a fan of more cinnamon.
What makes this pumpkin loaf so moist? The oil, eggs and pumpkin puree all work together to create a deliciously moist bread. It’s almost cake-like and makes fantastic pumpkin spice muffins too!
How do you keep pumpkin bread moist and tender?
Mix the wet ingredients together, then the dry ingredients in a separate bowl. Yes, it does take two bowls but by doing this and adding the flour to the wet ingredients pre-mixed, you’ll be sure not to over mix the batter. Mix just until combined to ensure you have a soft, fluffy loaf of bread.
How to Make Pumpkin Bread
You’ll love this pumpkin quick bread recipe because it is very simple to make.
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and canned pumpkin in a large bowl. Set aside.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add the pumpkin mixture to the flour mixture and mix just until combined. Do not over mix.
- Grease and flour two 8 ½ x 4 1/2″ loaf pans. Divide the batter between the two pans.
- Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
What can I add to pumpkin bread?
This is a simple pumpkin bread recipe with a hint of pumpkin spice. Wanting your pumpkin bread to have more flavor? Try one of these!
- If you love chocolate chips and pumpkins together, throw in 1 ½ or 2 cups of chocolate chips (we prefer mini chocolate chips). Fold into the batter after it is mixed and bake as described below.
- Add in 1 cup of chopped pecans or walnuts to the batter…or simply sprinkle them on top.
- Add in homemade cinnamon chips. You’ll thank me later.
- Make a powdered sugar glaze icing, but stir in a ½ teaspoon of pumpkin pie spice, then drizzle the loaves with the glaze. Amazing.
Can I freeze homemade pumpkin bread?
Yes! Be sure the bread loaves are completely cooled before wrapping them tightly in plastic wrap.
Wrap the bread again in foil or slip the loaves into a zippered plastic bag before freezing. You can store pumpkin bread in the freezer for 2-3 months.
When you are ready to defrost it, remove the loaf from the refrigerator and let it thaw before unwrapping the bread. This will ensure all of the moisture stays in the bread!
This recipe also makes excellent pumpkin muffins.
Other Pumpkin Recipes
Have leftover pumpkin that you need to use up? Try one of these:
- pumpkin crumb pie
- soft pumpkin cookies
- pumpkin dinner rolls
- pumpkin cheesecake bread
- pumpkin chocolate chip cookies
- sheet pan pumpkin pie
Have ripe bananas? You may also love my grandma’s banana bread. It’s based off this recipe so is incredibly moist.
Frequently Asked Questions
What are common pumpkin bread mistakes?
The most common mistakes are over mixing the batter, which makes it dense and gummy. Also, using pumpkin pie filling instead of pure pumpkin can cause issues. Mix just until the flour disappears, and check that your can says solid pack pumpkin, not pie filling.
Can I use canned pumpkin to make pumpkin bread?
Yes. Use pure canned solid pack pumpkin, not pumpkin pie filling which is pre-sweetened and spiced. One 15-ounce can is close to the two cups this recipe needs.
How long does pumpkin bread last?
Store pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep it longer, wrap tightly and freeze for 2 to 3 months.
Moist Pumpkin Bread Recipe (Makes 2 Loaves)
This Easy Pumpkin Bread is a quick no-fail bread that has a simple pumpkin flavor. It makes two loaves so you can give one for a gift!
Servings 20
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
- 1 cup coconut oil or vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups solid pack pumpkin
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 325ºF. Grease and flour two 8 1/2x 4 1/2" loaf pans. Line with parchment paper for easy removal if desired.
- In a large bowl, whisk together the oil, sugar, eggs, vanilla, and pumpkin until smooth. Set aside. 1 cup coconut oil , 2 cups granulated sugar,3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Divide the mixture between the two pans.
- Bake for 45-50 minutes or until a toothpick (or cake tester) inserted in the center of the loaf comes out clean. If the bread looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking.
- Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
- Sprinkle the top with powdered sugar, if desired.
Video
Notes
- If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
- For more flavor, double the pumpkin spice or add ground nutmeg, ginger or cloves.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze wrapped for 2 to 3 months.
- Makes 2 loaves, about 10 slices each (20 servings)
Nutrition
Calories: 176kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3855IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1.4mg
Love this recipe, but there’s just a tad too much oil in my opinion – I usually put 3/4 the amount asked for and it’s always turned out beautifully moist without being oily. Double the pumpkin pie spice too.
I have tried many many pumpkin bread recipes, and I always go back to this one. It tastes incredible every single time I make it. So easy. My toddler loves it just as much as us! And a plus it makes two loaves so we keep one and give the other to family! So so good! Thank you!!
Followed instructions except for reducing sugar by 1/2 cup and baked 15 minutes more. OK but not as much pumpkin flavor as expected. Easy recipe but think will add chocolate chips or raisins next time to add bit more to it.
I made this recipe for the first time and was pleasantly surprised with how it turned out! It’s delicious! I used one of my hallowe’en pumpkins as I didn’t carve it and it still taste very good. I also added more spices. Ginger cloves cinnamon allspice and pumpkin. I used half coconut oil and half olive. It was loved so much by family that I’m making some more for Christmas as Christmas gifts! Thanks for sharing!
Because I could not find a 9 x 5 loaf pan — I used a 8 x 3 3/4 x 2 1/2 pan and it could almost 2 hours to cook. The last ten minutes I raised the heat to 350 and then finally cooked all the way through. Maybe that should be the heat for the pan I used? It still tasted delicious, still moist enough.
I bakes this bread a few weeks ago and it was so yummy!
I made this and followed it to the letter. Mine was dry crumbly so I added me lk. I have to say for a mess up and an add of milk it is absolutely light fluffy and aromatic! I don’t know why mine was dry though. I used fresh pumpkin not canned
The pumpkin bread taste very good i would reccomend adding ,ore pumpkin pie spice though
This recipe is one of my favorite things to bake. I love how moist it is, and that the pumpkin flavor isn’t covered up with other stuff. I made a couple loaves for Thanksgiving this year and I know it’ll be a hit. 🙂
Ok I am new at baking. I am baking this pumpkin bread for Thanksgiving. When you mix it, how much is too much ???
It’s still in the oven for about 7 more minutes. I followed your recipe except I didn’t use pumpkin pie spice. My grandmother made a pumpkin pie and the only flavor add was vanilla. I DID add the cinnamon, but that and the vanilla was it. I can’t wait to taste it…it smells so good.
Can you use one 9×13 pan??
Do you think you could make this recipe and use one Bundt pan!
This is the most delicious pumpkin loaf!! Definitely the easiest to make.
My family loves this recipe! A definite keeper!