Meet the loaf that screams “fall” louder than your neighbor’s fall decorations. Moist, simple, and foolproof, this Pumpkin Bread Recipe That Stays Moist Every Time is a seasonal show-off.
Why You'll Love This Recipe
- Super Moist Every Time – Thanks to real pumpkin purée and just the right balance of oil and spice, you’ll never have to worry about dry bread.
- Crowd Pleaser – Whether it’s breakfast, dessert, or a gift for neighbors, this pumpkin bread always disappears fast. If you love pumpkin baking, try my easy pumpkin chocolate chip cookies from scratch too.
- Perfectly Spiced – Cinnamon, nutmeg, and cloves give every slice that cozy fall flavor we wait all year for.
- Freezer-Friendly – Bake once, enjoy twice! This bread freezes beautifully so you can stock up for chilly mornings.
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Ingredients
- Pumpkin puree -make sure to only use puree and not pumpkin pie filling.
- Vanilla extract - we measure this with love on my blog.
- Nutmeg, cloves, and cinnamon - spices are the essential fall flavors.
See the recipe card below for quantities and measurements.
Variations
Want to spice up the pumpkin bread? Try these simple add-ins:
- Chocolate - If desired add in ½ Cup chocolate chips.
- Nuts - Want to add in some crunch? Add in 1 Tablespoon of your favorite type of finely chopped nuts.
- Dried Fruit - Add in1 Tablespoon of your favorite mix of dried fruit.
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
Instructions
- Step 1: In a large bowl, cream together eggs, pumpkin, vanilla, oil, and sugars until smooth.
- Step 2: In a separate bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- Step 3: Spoon dry ingredients into the wet batter until combined. The batter should be smooth with no lumps.
- Step 4: Pour batter into the prepared loaf tin. Bake for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Optional: Sprinkle the top with cinnamon sugar. Let the bread cool in the 1lb loaf pan for 1 hour before enjoying.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store a fully cooled loaf in a air-tight container on the countertop for 3-4 days.
You can also freeze this bread. Wrap the fully cooled loaf tightly in Saran Wrap. Then pop it in the freezer. To thaw out the bread, let it thaw out on your counter overnight.
Another freezer-friendly recipe of mine is my lemon poppy seed bread recipe.
Top Tip
Make sure to line your baking pan with parchment paper. This will help for the removal of the bread from your pan.
FAQ
The pumpkin pie mix has additional ingredients. This will alter the recipe and the taste.
If your bread sinks, it may have been pulled from the oven too soon. Or if you were opening your oven to check on the bread, the loaf might deflate.
Absolutely! Just bake in two loaf pans. Keep an eye on your baking time. This might need to be extended a bit or shortened a bit, depending on how your loaves bake up in the oven.
📖 Recipe
Pumpkin Bread Recipe That Stays Moist Every Time
Equipment
- Stand or Hand Mixer
- Mixing bowls
- Whisk
- Parchment paper
- 1 1lb metal loaf pan
- Measuring cups & spoons
- Spatula
Ingredients
- 1-½ Cups All-purpose flour
- 1 Cups Granulated sugar
- ½ Cups Vegetable oil
- 15 Ounces Can of pumpkin puree
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cloves
- 1 Teaspoon Nutmeg
- ½ Cups Packed brown sugar
Optional Topping
- ½ Teaspoon Cinnamon
- 1 Teaspoon Granulated sugar
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line a 1-lb loaf pan with parchment paper.
- In a large bowl, cream together eggs, pumpkin, vanilla, oil and sugars until smooth.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- Spoon in dry ingredients until just combined. The batter should be smooth with no lumps.
- Pour batter into the prepared loaf tin. Sprinkle the top of the batter with the cinnamon sugar mixture.
- Bake for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for 1 hour before enjoying.
Notes
- This recipe uses a 1lb metal loaf pan. I recommend using a metal loaf pan for this recipe.
- Do not use pumpkin pie filling for this recipe. It has too many added ingredients and will alter the recipe.
- Do not use pumpkin pie mix.
Nutrition
Let’s Bake Together 🍪
Are you wanting to make someone smile today by baking a loaf of Pumpkin Bread Recipe That Stays Moist Every Time? Drop off a loaf at your local food bank, or check out some more ideas on where to donate baked goods to your local community.
If you make this bread, tag me @sprinkledandsugaredbakery on Instagram and use the hashtag #SprinkledAndSugared and #GivingBack, your beautiful loaf might just be featured!
Happy baking, friends!
Want more fall recipes? Whip up a batch of:
