There are pumpkin breads, and then there’s this pumpkin bread—the kind that’s so moist, tender, and aromatic, one slice just isn’t enough. Whether you’re baking your way through a crisp autumn weekend or simply craving something cozy with your coffee, this is the loaf that’ll keep you coming back.
With warm spices, velvety pumpkin, and a rich blend of oil and butter, this recipe checks every box for perfect moist pumpkin bread. It’s simple to make, uses pantry staples, and tastes like a hug in every bite.
Why You’ll Love This Pumpkin Bread
This loaf is a fall baking MVP. Not only does it deliver on flavor and texture, but it also stays fresh for days thanks to the combo of oil and butter. The classic spice blend of cinnamon, nutmeg, and ginger adds that nostalgic pumpkin-patch warmth, and the easy method makes it beginner-friendly—no fancy tricks, just good baking.
Ingredients You’ll Need
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp salt
- 1½ cups canned pumpkin
- 1½ cups granulated sugar
- 2 tsp vanilla extract
- ½ cup vegetable or canola oil
- ½ cup melted butter
- 2 large eggs
How to Make Moist Pumpkin Bread
- Preheat your oven to 350°F (175°C). Butter and line a 10 x 5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine wet base: In a measuring cup, mix oil, melted butter, and vanilla.
- Beat wet mixture: In a stand mixer, beat canned pumpkin, sugar, and eggs until smooth.
- Add fats: With the mixer on low, slowly pour in the oil-butter mixture. Mix for 1–2 minutes until light and cohesive.
- Fold in dry mix: Gently fold the flour mixture into the wet until fully combined. Don’t overmix.
- Bake: Pour into your loaf pan, smooth the top, and bake for 60–75 minutes, until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then lift out and cool completely on a rack.
Tips for Easy Pumpkin Recipes That Work Every Time
- Room-temperature eggs and pumpkin help everything blend better.
- Don’t skip the parchment paper—it makes removing the bread a breeze.
- Let the loaf cool completely for the best texture and flavor development.
My Go-To Fall Baking Ritual
Every October, like clockwork, I pull out my loaf pan and this easy pumpkin recipe. It’s the first sign that fall has truly arrived. There’s something about the scent of cinnamon and nutmeg filling the house that makes even the busiest days feel calm. I’ve made it for neighbors, school bake sales, and last-minute guests—and not once has it lasted longer than a day.
What to Serve with Pumpkin Bread
Enjoy it as-is or jazz it up with a swipe of cream cheese, a drizzle of maple glaze, or even a dollop of Greek yogurt on the side. It pairs beautifully with hot coffee, chai lattes, or even warm cider. Add a sprinkle of powdered sugar before serving for a sweet finishing touch.
How to Store Moist Pumpkin Bread
Wrap the fully cooled loaf in plastic wrap or store in an airtight container. It’ll stay moist at room temperature for up to 4 days. For longer storage, refrigerate up to a week or freeze slices individually for grab-and-go treats. Just thaw at room temp or microwave for 15–20 seconds.
Pumpkin Bread FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained and pureed. Homemade puree can be more watery.
Why mix oil and butter?
Oil keeps the loaf moist, and butter adds rich flavor—best of both worlds!
Can I add mix-ins?
Absolutely! Try chopped nuts, chocolate chips, or even dried cranberries.
The Best Fall Baking Starts Here
This pumpkin bread is more than just a seasonal treat—it’s a staple of fall baking. Rich, spiced, and perfectly moist, it captures everything we love about autumn. Whether you’re new to baking or a seasoned pro, this loaf belongs in your kitchen this season.
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Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Pumpkin Bread is rich, moist, and full of warm fall spices. Made with a blend of oil and butter for the perfect tender crumb, it’s an easy, comforting loaf that smells like autumn and tastes like a cozy hug. Perfect for breakfast, snacking, or gifting during pumpkin season.
Ingredients
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1½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp baking powder
-
1½ tsp ground cinnamon
-
1 tsp ground nutmeg
-
½ tsp ground ginger
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1 tsp salt
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1½ cups canned pumpkin
-
1½ cups granulated sugar
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2 tsp vanilla extract
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½ cup vegetable or canola oil
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½ cup melted butter
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2 large eggs
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 10×5-inch loaf pan with parchment.
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In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
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In a measuring cup, mix oil, melted butter, and vanilla.
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In a stand mixer, beat pumpkin, sugar, and eggs until smooth.
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Slowly pour in the oil-butter mixture with the mixer on low and mix for 1–2 minutes until cohesive.
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Gently fold in the dry ingredients just until combined—don’t overmix.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
Notes
Use room-temperature eggs and pumpkin for better mixing.
Don’t overmix once you add the dry ingredients—this helps maintain a tender texture.
Let the loaf cool fully for optimal flavor and structure.
Add-ins like chocolate chips, walnuts, or dried cranberries are delicious options
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Américaine