The Ultimate Moist Pumpkin Bread Recipe

I remember when I first moved to the U.S., craving the cozy flavors of home but pressed for time. That’s when I developed this pumpkin bread recipe—a simple, comforting way to bring warmth to my busy nights. Now, I’m thrilled to share this perfect pumpkin bread recipe with you, your roadmap to stress-free baking and delicious results every time.

Table of Contents

Why This Is the Best Pumpkin Bread Recipe (Our Unique Angle)

• Foolproof and easy to follow, making it perfect for beginners and busy cooks alike.
• Tested variations for vegan and gluten-free diets, so everyone can enjoy it.
• Scientific breakdowns of ingredient roles, guaranteeing a moist, tender crumb.
• Troubleshooting guide included to solve common pumpkin bread baking problems.
• Adaptable for add-ins and flavorful toppings to keep every loaf exciting.

Understanding Your Ingredients

Pumpkin

I use Libby’s 100% pure pumpkin for its consistent texture and flavor. Compared to other canned purees and homemade pumpkin puree, Libby’s has less water content, which helps keep the bread moist without making it soggy. Homemade puree often contains more moisture, so baking times and texture may vary when substituted.

Spices

Instead of using pre-made pumpkin pie spice, I recommend blending individual spices—cloves, cinnamon, nutmeg—like my recipe does. This approach gives you better control over the flavor balance and ensures the spices are fresh, which really elevates the pumpkin bread’s taste.

The Science of a Moist Pumpkin Bread Crumb

Moist pumpkin bread is all about balance. The butter provides rich flavor and tenderness, sugar helps retain moisture thanks to its hygroscopic properties, and pumpkin adds natural moisture and softness to the crumb. Together these ingredients create that perfect cozy texture.

Butter vs. Oil: A Texture & Flavor Comparison

Using butter, as in this recipe, delivers a deeper, buttery flavor and a slightly denser crumb. Oil usually yields a lighter and moister loaf but lacks the richness butter brings. Feel free to experiment with oil for a different texture, but I stick with butter for flavor.

How to Make the Best Pumpkin Bread (Step-by-Step)

1. Preparing the Pans & Dry Ingredients

Preheat your oven to 325°F and grease two 8 x 4-inch loaf pans generously with butter. Dust the pans with flour or use a baking spray with flour to prevent sticking. In a medium bowl, whisk together all the dry ingredients: flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

2. Mixing the Wet Ingredients

In a large mixing bowl, beat softened butter and sugar on medium speed until just blended. Add eggs one at a time, beating well after each addition, until the mixture is very light and fluffy. Beat in the pumpkin next—don’t worry if the batter looks grainy or curdled; that’s perfectly normal.

3. Combining Wet and Dry

Add the flour mixture to the wet ingredients on low speed and mix just until combined. Avoid overmixing to keep the bread tender.

4. Baking the Bread

Divide the batter evenly between your prepared pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. The crust will be delightfully crisp fresh from the oven.

Printable Pumpkin Bread Recipe

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin (I use Libby’s)

Instructions

1. Preheat oven and prepare pans: Preheat the oven to 325°F. Generously butter two 8 x 4-inch loaf pans and dust with flour or use baking spray with flour.
2. Mix dry ingredients: In a medium bowl, whisk flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until combined.
3. Beat butter and sugar: In a large bowl, beat softened butter and sugar at medium speed until just blended.
4. Add eggs and pumpkin: Beat in eggs one at a time, then beat in the pumpkin until the mixture looks grainy and curdled—this is normal.
5. Add dry ingredients: Mix in the flour mixture on low speed until combined.
6. Bake: Pour batter evenly into loaf pans and bake 65–75 minutes, until a toothpick comes out clean.
7. Cool: Let loaves cool 10 minutes in pans, then transfer to a wire rack to cool completely.

Freezer-Friendly Instructions

Once completely cooled, wrap the bread securely in aluminum foil or freezer wrap, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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Baker’s Notes: Tips for Ultimate Success

• Use room temperature butter and eggs for easier mixing and better texture.
• Measure flour by spooning into your measuring cup and leveling off to avoid heaviness.
• Don’t overmix the batter once the flour is added; mix just until combined.
• Use the toothpick test to check doneness; it should come out clean or with a few moist crumbs.

Toppings & Glazes for Your Pumpkin Bread

Simple Cream Cheese Frosting

Ingredients: Cream cheese, butter, powdered sugar, vanilla extract.

Blend softened cream cheese and butter, then add powdered sugar and vanilla. Spread over cooled pumpkin bread for a rich, tangy topping.

Easy Maple Glaze

Ingredients: Powdered sugar, maple syrup, milk.

Whisk powdered sugar with maple syrup and a splash of milk until smooth. Drizzle over bread for a sweet, glossy finish.

Cinnamon Streusel Topping

Ingredients: Brown sugar, flour, cinnamon, cold butter.

Mix brown sugar, flour, and cinnamon; cut in cold butter until crumbly. Sprinkle over batter before baking for a crunchy, flavorful crust.

Easy Pumpkin Bread Variations

Variation	Add-In Instructions
Chocolate Chip	Fold in 1.5 cups of semi-sweet chocolate chips at the end.
Pecan-Walnut	Fold in 1 cup of chopped, toasted pecans or walnuts.
Cranberry-Orange	Fold in 1 cup dried cranberries and 1 tablespoon orange zest.

Gluten-Free Pumpkin Bread

Use a gluten-free flour blend in place of all-purpose flour and add 1 teaspoon xanthan gum if your blend does not include it. Follow the same method and bake until a tester comes out clean.

Vegan Pumpkin Bread

Replace butter with vegan margarine and swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Expect a slightly denser loaf.

Reduced Sugar Pumpkin Bread

Cut sugar to 1 cup and add 1 teaspoon vanilla extract to enhance sweetness. The texture will remain moist but slightly less sweet.

Troubleshooting Common Pumpkin Bread Problems

Problem	Probable Cause	Solution
My pumpkin bread sank in the middle	Oven temp too low or underbaked	Increase baking time; use oven thermometer to check temp.
Gummy texture	Too much pumpkin or overmixing	Measure pumpkin accurately; mix batter gently and just enough.
Dry and crumbly	Overbaking or too much flour	Check doneness early; spoon and level flour properly.

How to Store and Freeze Pumpkin Bread

Storing at Room Temperature

Keep pumpkin bread in an airtight container for up to 3 days. If you want to keep it longer, refrigeration helps maintain freshness.

Freezing for Later

Once completely cooled, wrap pumpkin bread tightly in foil, freezer wrap, or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

Creative Ways to Use Leftover Pumpkin Bread

• Toasted pumpkin bread slices for a fresh-baked effect.
• Pumpkin bread croutons for salads or soups.
• Pumpkin bread French toast for breakfast.
• Pumpkin bread pudding for a comforting dessert.

Frequently Asked Questions about Pumpkin Bread

More Fall Recipes You’ll Love

• The Ultimate Pumpkin Cheesecake Recipe
• Amazing Pumpkin Spice Roll Cake Recipe
• Amazing No-Bake Pumpkin Cheesecake Truffles