Moist Pumpkin Bread

Moist Pumpkin Bread Recipe – The Perfect Fall Treat You’ll Make Again and Again

Why You’ll Love This Moist Pumpkin Bread

If you’ve been searching for that perfect pumpkin bread that’s soft, flavorful, and stays moist for days, you’ve found it. This moist pumpkin bread has that classic fall aroma—warm cinnamon, nutmeg, and pumpkin spice—mixed with a buttery sweetness that makes every bite melt in your mouth. It’s the kind of loaf that makes your kitchen smell like a cozy autumn afternoon. Plus, it’s super easy to make, freezes beautifully, and works as breakfast, snack, or dessert. Whether you’re baking it for your family, gifting it to neighbors, or just treating yourself with a cup of coffee, this recipe is a keeper.

Recipe Overview

• Serving Size: 10–12 slices
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 20 minutes

Kitchen Equipment Required

• Mixing bowls (one large, one medium)
• Whisk or electric hand mixer
• Measuring cups and spoons
• Rubber spatula
• 9×5-inch loaf pan
• Parchment paper (optional for easier removal)
• Cooling rack

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice (or mix cinnamon, nutmeg, and cloves)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil (or melted butter for richer flavor)
• ¼ cup milk (any kind)
• 1 teaspoon vanilla extract

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How to Make Moist Pumpkin Bread

1. Preheat your oven to 350°F (175°C) and grease your loaf pan. Line with parchment paper if desired.
2. Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. Combine wet ingredients. In a large bowl, whisk together pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
4. Add dry to wet. Gently fold the dry mixture into the wet mixture using a spatula until just combined. Do not overmix.
5. Pour and bake. Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely. Let it rest in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.

Tips for Perfect Pumpkin Bread

• Don’t overmix the batter—it makes the bread dense instead of fluffy.
• Use pure pumpkin puree, not pumpkin pie filling (they’re not the same).
• For extra moisture, replace ¼ cup of oil with unsweetened applesauce.
• Let it cool completely before slicing to prevent crumbling.
• For a deeper flavor, wrap the cooled loaf and let it rest overnight before serving.

Common Mistakes to Avoid

• Overbaking: This can dry out your loaf. Check it around the 50-minute mark.
• Wrong pumpkin: Using pumpkin pie filling instead of puree adds too much sugar and spices.
• Skipping the cooling time: Cutting too soon can make it fall apart.
• Overmixing: Leads to tough, gummy bread. Mix just until combined.

Variations and Substitutions

• Chocolate Chip Pumpkin Bread: Add ½ cup of chocolate chips to the batter.
• Nutty Pumpkin Bread: Fold in ½ cup chopped pecans or walnuts.
• Cream Cheese Swirl: Add a swirl of sweetened cream cheese mixture for a bakery-style touch.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Healthier Swap: Replace half the sugar with maple syrup and use whole wheat flour for a denser, hearty texture.

How to Store and Meal Prep

• Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.
• Refrigerator: Keeps fresh for up to a week.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw overnight or microwave for 20–30 seconds before serving.
• Meal Prep Tip: Bake two loaves at once—enjoy one now and freeze the other for busy mornings.

Serving and Presentation Ideas

• Dust with powdered sugar or drizzle with a simple glaze.
• Serve warm with a pat of butter or cream cheese.
• Pair with coffee, chai tea, or a pumpkin spice latte for the ultimate fall combo.
• Cut into cubes and serve in a brunch spread or holiday breakfast board.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-puréed and not watery. Drain excess liquid before using.

Why is my pumpkin bread dry?
It’s likely overbaked or overmixed. Next time, check doneness earlier and mix just until the ingredients come together.

Can I double this recipe?
Absolutely! Just divide the batter evenly into two pans and bake both at once.

How do I make it dairy-free?
Use non-dairy milk (like almond or oat) and skip butter—stick with oil.

Related post: Moist Zucchini Bread

This moist pumpkin bread recipe is everything fall baking should be—warm, aromatic, and perfectly soft. It’s simple enough for beginners but impressive enough for guests. Once you try it, you’ll find yourself making it all season long—and probably long after pumpkin season ends. Whether enjoyed plain, toasted, or topped with butter, this loaf is pure comfort in every slice.