Super Moist Pumpkin Bread is that perfect cozy treat that fills your kitchen with warm, autumnal smells. It’s packed with rich pumpkin flavor and has the softest, most tender crumb you can imagine. Every bite is lightly spiced with cinnamon and nutmeg, making it a wonderful way to enjoy fall any time of year.
I love baking this pumpkin bread when I want something comforting but simple. It’s one of those recipes that’s hard to mess up and always turns out beautifully moist, which I think comes from using real pumpkin puree and just the right amount of oil. Plus, it’s so easy to make ahead and share with friends or family when you’re looking to brighten someone’s day.
My favorite way to enjoy this bread is toasted with a little bit of butter melting on top. It’s fantastic for breakfast with a cup of coffee or as an afternoon snack. Sometimes, I even add a handful of chocolate chips or chopped nuts to the batter for a little extra something special. No matter how you serve it, this pumpkin bread always feels like a hug in food form.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for the best moisture and flavor. Avoid pumpkin pie filling since it has added spices and sugar. If unavailable, you can substitute with cooked and mashed fresh pumpkin, but might need a little extra moisture.
Oil or Butter: Oil helps keep the bread moist and tender. If you prefer a buttery flavor, melted butter works well, though it may firm up the bread a bit. Vegetable or canola oil are good neutral options.
Spices: Cinnamon, nutmeg, ginger, and cloves create the classic pumpkin bread taste. If you don’t have cloves, leave it out or add a pinch of allspice. Feel free to adjust spices to your preference for warmth and flavor.
Orange Juice or Water: Orange juice adds a touch of brightness and balances the spices nicely. If you prefer, plain water works fine and won’t change the texture much.
How Do I Get the Perfect Moist Texture in Pumpkin Bread?
Getting pumpkin bread moist without being soggy is all about the balance and mixing.
- Don’t overmix: Fold the wet and dry ingredients gently until just combined. Overmixing can toughen the bread.
- Use oil or melted butter: These fats add moisture and help keep the crumb tender.
- Pumpkin puree is key: Its natural moisture and fiber help create softness.
- Don’t skip resting: Let the bread cool in the pan briefly, then on a wire rack. This helps avoid sogginess from trapped steam.
- Use the right pan size: A 9×5-inch loaf pan works best to cook the bread evenly without drying out the edges.
Following these tips will give you moist, tender pumpkin bread every time, perfect for enjoying warm or at room temperature.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it helps the bread bake evenly and holds the perfect amount of batter.
- Mixing bowls – one medium and one large, for whisking the dry and wet ingredients separately. They keep things organized and make mixing easier.
- Whisk and spatula – a whisk helps combine dry ingredients smoothly, and a spatula gently folds everything together without overmixing.
- Measuring cups and spoons – accurate measurements make a big difference for moistness and flavor.
- Parchment paper or non-stick spray – keeps the bread from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Chocolate chips: Mix a handful into the batter for pockets of melty chocolate—great for a sweet twist.
- Nuts: Chopped walnuts or pecans add crunch and richness—perfect with coffee or tea.
- Mixed dried fruit: Diced cranberries, raisins, or chopped apricots make the bread more fruity and chewy.
- Extra spices: Boost warmth by adding a pinch of allspice or a touch more ginger to the batter.
Super Moist Pumpkin Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 ¾ cups (220 grams) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- ½ teaspoon salt
- ½ cup (120 ml) vegetable oil or melted butter
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 ½ cups (340 grams) canned pumpkin puree (not pumpkin pie filling)
- ¼ cup (60 ml) orange juice or water
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes of prep time and 60 to 70 minutes to bake. Then, allow 10 to 15 minutes to cool before slicing. So in total, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to make removing the bread easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt. Set this mixture aside.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the vegetable oil (or melted butter) and sugar together until they’re well blended. Then add the eggs one at a time, beating well after each egg.
4. Add the Pumpkin and More:
Stir in the pumpkin puree, orange juice (or water), and vanilla extract until everything is smooth and combined.
5. Combine Wet and Dry:
Gradually fold the dry ingredients into the wet ingredients, mixing gently just until combined. The batter will be thick and a little lumpy—don’t overmix as that can make the bread tough.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cooling and Serving:
Let the pumpkin bread cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy it plain, or for a cozy touch, toast slices and spread a little butter on top.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just roast or steam fresh pumpkin, then mash it until smooth. Use the same amount as canned puree (about 1 ½ cups). Keep in mind fresh pumpkin may have slightly more moisture, so adjust baking time if needed.
Can I Substitute Applesauce for Oil?
Absolutely! Replace the oil with an equal amount of unsweetened applesauce for a lower-fat option. This may make the bread a bit denser but still delicious and moist.
How Should I Store Leftover Pumpkin Bread?
Store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Add Nuts or Chocolate Chips?
Definitely! Fold in a handful of chopped walnuts, pecans, or chocolate chips to the batter before baking for extra texture and flavor.