Easy Moist Pumpkin Bread (The Only Recipe You'll Need)

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My tried-and-true pumpkin bread recipe guarantees a perfectly spiced, incredibly moist loaf every single time, thanks to one simple trick. This is the recipe I’ve perfected over 10+ years in my own kitchen, and it’s become an absolute fall staple for my family here in Dallas.

When the first cool breeze of late August hits, I know it’s time. This easy pumpkin bread fills your home with the coziest smells of cinnamon, nutmeg, and cloves, and the results are just phenomenal. It’s tender, packed with real pumpkin flavor, and has a deliciously crisp crust right out of the oven. Trust me, you’re going to want to make two loaves—one for now, and one to freeze for later!

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Key Takeaways

One-Bowl Wonder: You can mix the batter in one large bowl, which makes cleanup an absolute breeze.
Incredibly Moist Crumb: Using a bit of oil along with butter is the secret to a loaf that stays moist for days.
Perfectly Spiced: This recipe has just the right balance of warm fall spices—not too little, not too much.
Freezer-Friendly: It freezes beautifully, so you can bake now and enjoy a slice of fall whenever the craving hits. It’s just as versatile as my Pumpkin Cream Cheese Muffins!

Why You’ll Love This Pumpkin Bread

That Bakery-Style Crust: The top gets this wonderfully crisp, slightly crackly finish that contrasts so well with the soft inside. It’s my favorite part!
A Hug in a Loaf: Seriously, the aroma alone is like a warm hug. It’s the ultimate comfort food for a chilly afternoon.
Wholesome & Hearty: We’re using a whole can of pumpkin purée, which is packed with fiber and Vitamin A. It feels good to bake something that tastes this amazing and has some goodness tucked inside.
No Mixer Required: While I use my stand mixer, you can absolutely make this with just a bowl and a whisk. No fancy equipment is needed.
Customizable: This recipe is a fantastic base. You can throw in chocolate chips, pecans, or even a cinnamon swirl. For a fun twist, you could even try making smaller versions like my Mini Pumpkin Bread with Cinnamon Swirl!
Foolproof for Beginners: The steps are simple and straightforward. I’ve included all my best tips to make sure your very first loaf comes out perfectly.

A Taste of a Midwestern Fall

I still remember the first time I made pumpkin bread on my own. I grew up in Iowa, and fall wasn’t just a season; it was an event. It meant apple picking, hayrides, and the constant, comforting smell of baking from my grandma’s kitchen. Her recipe was a classic, written on a faded index card stained with vanilla, but I always found it just a little bit… dry.

Years later, after countless batches in my own kitchen here in Dallas, I finally figured out the secret. A simple swap and a few tweaks to the spices, and bam. The loaf was everything I remembered from childhood, but with the unbelievably moist, tender crumb I’d been chasing. It’s a process of love, just like perfecting my chewy Levain Bakery Chocolate Chip Cookie copycat recipe. This is that recipe—the one that tastes like home.

Ingredients for Pumpkin Bread

Here’s what you’ll need to grab. I’ve included some notes on substitutions, too!

Ingredient	Notes / Substitutes
2 cups all-purpose flour	Spoon and level it! Packing it in will make the bread dry.
1 tsp baking soda	Make sure it’s fresh for the best rise.
½ tsp baking powder	This gives it an extra lift.
1 tsp ground cinnamon	Can’t have pumpkin bread without it!
1 tsp ground nutmeg	I love grating it fresh if you can.
1 tsp ground cloves	Adds that deep, classic spicy warmth.
½ tsp salt	Balances all the sweetness.
1½ sticks (¾ cup) unsalted butter	Softened to room temperature.
2 cups granulated sugar	Provides sweetness and helps create that crisp crust.
2 large eggs	Should be at room temperature for best results.
1 (15-oz) can 100% pure pumpkin	Crucial: Use pure pumpkin purée, NOT pumpkin pie filling!

Pro Tip: Don’t have all the individual spices? You can substitute them with 1 tablespoon of pumpkin pie spice. I use a similar shortcut for my 3-Ingredient Pumpkin Spice Cake!

Equipment Needed

Two 8×4-inch Loaf Pans: A 9×5-inch pan works too, but you’ll need to adjust the baking time slightly.
Electric Mixer: A stand mixer or a hand mixer makes creaming the butter and sugar a breeze. No mixer? No problem! Just use a large bowl and a whisk—it’ll just take a little more elbow grease.
Mixing Bowls: One for the dry ingredients and one for the wet.
Whisk & Spatula: For combining the dry ingredients and folding the batter.
Wire Cooling Rack: Essential for preventing the loaves from getting soggy on the bottom.

How to Make Pumpkin Bread Step-by-Step

Prep Your Pans and Oven: Preheat your oven to 325°F and set a rack in the middle. Generously grease and flour two 8×4-inch loaf pans. This step is key to making sure your beautiful loaves slide right out.
Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and all those glorious spices (cinnamon, nutmeg, cloves). Set it aside. Getting this done first makes the rest of the process so smooth.
Cream the Butter, Sugar & Eggs: In the large bowl of your electric mixer, beat the softened butter and sugar on medium speed until they’re just blended. Add the eggs one at a time, beating well after each. Keep beating for a few minutes until the mixture looks very light and fluffy.
Beat in the Pumpkin: Add the entire can of pumpkin purée to the butter mixture and beat until it’s just combined. Don’t panic if it looks a little grainy or curdled at this point—that’s totally normal and it will all come together in the next step!
Combine Wet and Dry: Add the flour mixture to the wet ingredients. Mix on the lowest speed just until no streaks of flour remain. Seriously, do not overmix! Overmixing develops the gluten and can make your pumpkin bread tough.
Pour and Bake: Divide the batter evenly between your two prepared loaf pans and smooth the tops. Bake for 65–75 minutes. You’ll know it’s done when a cake tester or a wooden skewer inserted into the center comes out clean.
Cool Completely: Let the loaves cool in their pans on a wire rack for about 10 minutes before carefully turning them out. Let them cool completely on the wire rack before slicing. I know it’s hard to wait, but this helps the crumb set perfectly!

Expert Tips for the Best Results

Don’t Overmix the Batter: I know I sound like a broken record, but this is the most important tip for any quick bread, whether it’s this one or my popular Pecan Zucchini Bread. A few lumps are totally fine! Overmixing makes the final loaf dense and tough instead of light and tender.
Room Temperature is Your Friend: Using room temperature eggs and softened butter is a game-changer. They emulsify into the batter so much better, which creates a more uniform texture and a better rise.
Measure Flour Correctly: Instead of scooping flour directly out of the bag with your measuring cup, use a spoon to scoop it into the cup and then level it off with a knife. This prevents you from packing in too much flour, which is a top cause of dry baked goods.
Trust the Toothpick Test: Ovens can vary, so start checking for doneness around the 60-minute mark. The visual cues are great, but the toothpick test is foolproof. If it comes out with wet batter, it needs more time. If it has a few moist crumbs, it’s perfect.
Tent with Foil: If you notice the tops of your loaves are getting too dark before the center is cooked through, just loosely tent a piece of aluminum foil over them for the last 15-20 minutes of baking.

What to Serve With Pumpkin Bread

This bread is honestly perfect on its own, but here are a few of my favorite ways to serve it:

Toasted with Butter: A warm, toasted slice with a generous pat of salted butter is pure heaven.
With Cream Cheese: A schmear of tangy cream cheese is a classic pairing that never fails.
A Drizzle of Honey or Maple Syrup: For an extra touch of sweetness.
Alongside a Hot Drink: Perfect with a morning coffee, a cup of tea, or a pumpkin spice latte.
With a Cozy Soup: For a sweet and savory lunch, I love a small slice alongside a bowl of something creamy, like my Cozy Creamy Tuscan Chicken Soup.

Storing and Reheating Tips

To keep your pumpkin bread fresh, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. After a day, the crust will soften, but you can easily bring back that fresh-baked crunch by popping a slice in the toaster!

For longer storage, wrap the entire cooled loaf securely in plastic wrap, then foil, and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw it overnight on the counter before slicing and serving.

Nutrition Facts

Nutrition Facts	Amount Per Serving
Calories	295
Total Fat	12g
Saturated Fat	7g
Cholesterol	45mg
Sodium	210mg
Total Carbohydrate	45g
Dietary Fiber	2g
Total Sugars	26g
Protein	4g
Vitamin D	0mcg
Calcium	30mg
Iron	1.8mg
Potassium	150mg

Disclaimer: Nutrition information is estimated for one slice (assuming 12 slices per loaf) and may vary based on the specific ingredients and cooking methods used.

FAQs About Pumpkin Bread

What is the secret to moist pumpkin bread?

The secret is twofold: using the proper amount of fat (like butter) for richness and being very careful not to overbake it. Pulling the pumpkin bread from the oven as soon as a cake tester comes out with just a few moist crumbs is key!

Is pumpkin bread better with oil or butter?

It’s a personal preference! Butter provides a richer, more savory flavor, which I prefer for this classic recipe. Oil can make a bread that feels moister but sometimes lacks that classic buttery taste.

Can I use fresh pumpkin instead of canned pumpkin?

You can, but it can be tricky. Canned pumpkin purée has a very consistent moisture level, while fresh pumpkin can be watery. If you use fresh, I recommend roasting it and then blotting it well to remove excess moisture before using.

Why is my pumpkin bread so dense?

The most common culprit for dense pumpkin bread is overmixing the batter. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are perfectly okay!

Should you refrigerate pumpkin bread?

It’s not necessary for the first few days. Storing it on the counter will keep the texture perfect. If you still have some left after 4 days, you can refrigerate it to prolong its freshness, but it might dry it out a bit.

Final Thoughts

I truly hope this easy pumpkin bread becomes a fall staple in your home, just like it is in mine. There’s nothing better than sharing a loaf with friends or enjoying a quiet moment with a warm slice and a cup of coffee. It’s simple, comforting, and oh-so-delicious.

If you love this recipe, you might also want to try making a stunning Pumpkin Roll for your next holiday gathering!

I can’t wait to see your beautiful loaves! If you make this, feel free to leave a comment and a rating below. Happy baking!

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Easy Moist Pumpkin Bread (The Only Recipe You’ll Need)