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Three thick slices of homemade pumpkin bread stacked on a plate, showcasing the perfectly moist crumb and spiced texture of this easy pumpkin bread.

Moist Pumpkin Bread Recipe (That Stays Perfectly Soft!)

The ultimate moist pumpkin bread recipe, designed to deliver a perfectly soft, tender, and flavorful loaf every time. This easy recipe is packed with warm spices and guaranteed to be a fall favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1.75 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Equipment

  • 1 9x5 Inch Loaf Pan
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients and mix gently with a spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing and serving.

Notes

Properly Measuring Flour: For the best texture, spoon the flour into your measuring cup and level it off. Avoid scooping directly from the bag.
Storage: Store the cooled bread in an airtight container at room temperature for up to 4 days.
Add-Ins: Feel free to fold in 1 cup of chocolate chips, chopped nuts, or dried cranberries into the batter before baking.