I’m excited to share my Moist Pumpkin Bread that stays incredibly tender and includes a secret twist that makes each loaf a perfect holiday gift.

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I never thought a loaf could make me question my whole baking game, but this Incredibly Moist Pumpkin Bread did. I use pumpkin puree and a bit of brown sugar to get that deep, almost caramel flavor that keeps you reaching for one more slice.

I call it my Moist Pumpkin Bread, and people who try it insist it might be the Best Pumpkin Bread Recipe they’ve ever had. They also make great gifts for the Holidays, and i’ll usually bake two loaves so i can give one away and still have a guilty pleasure left at home.

Try it, you’ll see what i mean.

Ingredients

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Pumpkin puree: Packed with fiber and vitamin A, adds moisture and a gentle earthy sweetness.
Granulated sugar: Simple carbs that sweeten and help structure the crumb, not a health food.
Light brown sugar: Adds molasses notes and chew, keeps the bread tender and more flavorful.
Vegetable oil: Neutral fat that gives incredible moistness, no strong flavors, keeps it soft.
Eggs: Serve as binders and leavening, add protein, richness and a bit of lift.
All purpose flour: Provides carbs and gluten for structure, makes the loaf slice cleanly.
Warm spices: Cinnamon ginger nutmeg cloves give aroma, warmth and subtle complexity to each bite.
Nuts optional: Walnuts or pecans add crunch, healthy fats, and toasty flavor if you want.

Ingredient Quantities

1 3/4 cups (about one 15 oz can) pumpkin puree, not pumpkin pie filling

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup vegetable oil (canola or neutral oil)

2 large eggs

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans, optional (i usually add em)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans or line them with parchment for easy removal, and set a rack in the middle of the oven.

2. In a large bowl put 1 3/4 cups pumpkin puree (not pumpkin pie filling), 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup vegetable oil (canola or neutral), 2 large eggs and 1 teaspoon vanilla extract. Whisk until smooth and uniform.

3. In another bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves so the spices are evenly mixed.

4. Add the dry ingredients to the pumpkin mixture in two or three additions, stirring gently after each addition until just combined. Dont overmix or you’ll lose moisture and make it gummy.

5. Fold in 1/2 cup chopped walnuts or pecans if using (i usually add em), just until distributed.

6. Divide batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans once on the counter to release big air bubbles.

7. Bake 55 to 65 minutes, rotating pans front to back halfway through if your oven runs hot, until a toothpick inserted in the center comes out with moist crumbs but not raw batter. If you only have one pan or a smaller pan bake time may change, so watch closely.

8. Let loaves cool in the pans 10 to 15 minutes, then lift them out using the parchment or invert onto a wire rack to cool completely before slicing; cutting too soon makes it squashy.

9. Tips and storage: measure flour by spooning into the cup and leveling, room temperature eggs mix easier, and store wrapped at room temp up to 3 days, refrigerate up to a week or freeze slices up to 3 months. Warm a slice and slather with butter, trust me.

Equipment Needed

1. Two 9×5 inch loaf pans or parchment to line them
2. Large mixing bowl (for the pumpkin, sugars, oil and eggs)
3. Medium mixing bowl (for flour, baking soda, powder and spices)
4. Measuring cups and spoons (spoon flour into the cup then level, dont pack it)
5. Whisk
6. Flexible rubber spatula plus a wooden spoon for gentle folding and smoothing tops
7. Cooling rack and oven mitts
8. Toothpick or cake tester to check doneness

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, but you gotta cook and puree it first. Roast or boil pumpkin until soft, drain any extra liquid, then mash or blitz until smooth. You want the same texture as canned puree so the batter isn't too watery.

Q: My loaf is gummy in the middle what went wrong?
A: Most times that means it needed more baking time or was undermixed then overmoist. Try a longer bake at 350F for 55 to 65 minutes in a 9×5 pan, and check with a toothpick. Also don't overfill the pan and let it cool 10 to 15 minutes before slicing.

Q: Can I swap the vegetable oil for something else?
A: Yep. Melted butter works 1 to 1 and gives a richer taste. You can swap half the oil for applesauce to cut fat but expect a slightly denser crumb. Avoid replacing all the oil with applesauce if you want that ultra-moist texture.

Q: Do I really need both baking soda and baking powder?
A: For this recipe yes, because the pumpkin is acidic and the soda helps with lift while the powder adds extra rise. Leaving one out can change texture, so stick with both unless you tweak other ingredients.

Q: How do I store or freeze the pumpkin bread?
A: Wrapped tightly at room temp it lasts 2 days, in the fridge up to 5 days. For longer keep it sliced in a freezer bag and freeze up to 2 months. Thaw slices at room temp or warm gently in the toaster.

Q: Can I add mix ins or skip the nuts?
A: Totally. Chocolate chips, dried cranberries, or orange zest are great. If you add nuts toast them first for more flavor and fold in at the end so they don't sink. Skipping nuts is fine, the bread is still super moist.

Incredibly Moist Pumpkin Bread Recipe Substitutions and Variations

Pumpkin puree: swap with mashed sweet potato or roasted butternut squash puree, use the same amount (1:1). It’ll be a touch sweeter so you might want a little less sugar, but otherwise same texture.
Granulated sugar: use coconut sugar 1:1 for a deeper, caramel like flavor. If you prefer a liquid sweetener try maple syrup or honey at about 3/4 cup for 1 cup sugar and reduce other liquids by ~3 tablespoons.
Vegetable oil: use melted butter equal parts for a richer loaf, or unsweetened applesauce 1:1 to cut fat (loaf will be a bit denser and less crisp on top).
All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, heartier crumb. For gluten free use a cup for cup GF baking blend that contains xanthan or guar gum.

Pro Tips

1. Weigh your flour if you can — 1 3/4 cups AP flour is about 220 grams. If you dont have a scale, spoon the flour into the cup and level it instead of scooping, that way the loaf wont end up too dense.

2. Toast the nuts first for more flavor and crunch. Toss them on a baking sheet at 350 F for 6 to 8 minutes or toast in a dry skillet for 3 to 4 minutes until fragrant, cool, then fold in just before baking.

3. Use an instant read thermometer for reliable doneness, aim for about 200 to 205 F (93 to 96 C) in the center, or stop when a toothpick comes out with moist crumbs not raw batter. If the top is browning too fast, loosely cover with foil for the last 10 to 15 minutes.

4. For extra moistness and better slices, let the loaves cool completely, ideally a couple hours or even overnight wrapped at room temp. If you want a quick hack when mixing, stir in 1 to 2 tablespoons plain Greek yogurt or sour cream for a slightly richer, moister crumb.

Incredibly Moist Pumpkin Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm excited to share my Moist Pumpkin Bread that stays incredibly tender and includes a secret twist that makes each loaf a perfect holiday gift.

Servings

servings

Calories

291

kcal

Equipment: 1. Two 9×5 inch loaf pans or parchment to line them
2. Large mixing bowl (for the pumpkin, sugars, oil and eggs)
3. Medium mixing bowl (for flour, baking soda, powder and spices)
4. Measuring cups and spoons (spoon flour into the cup then level, dont pack it)
5. Whisk
6. Flexible rubber spatula plus a wooden spoon for gentle folding and smoothing tops
7. Cooling rack and oven mitts
8. Toothpick or cake tester to check doneness

Ingredients

1 3/4 cups (about one 15 oz can) pumpkin puree, not pumpkin pie filling
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil (canola or neutral oil)
2 large eggs
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans, optional (i usually add em)

Directions

Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans or line them with parchment for easy removal, and set a rack in the middle of the oven.
In a large bowl put 1 3/4 cups pumpkin puree (not pumpkin pie filling), 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup vegetable oil (canola or neutral), 2 large eggs and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
In another bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves so the spices are evenly mixed.
Add the dry ingredients to the pumpkin mixture in two or three additions, stirring gently after each addition until just combined. Dont overmix or you'll lose moisture and make it gummy.
Fold in 1/2 cup chopped walnuts or pecans if using (i usually add em), just until distributed.
Divide batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans once on the counter to release big air bubbles.
Bake 55 to 65 minutes, rotating pans front to back halfway through if your oven runs hot, until a toothpick inserted in the center comes out with moist crumbs but not raw batter. If you only have one pan or a smaller pan bake time may change, so watch closely.
Let loaves cool in the pans 10 to 15 minutes, then lift them out using the parchment or invert onto a wire rack to cool completely before slicing; cutting too soon makes it squashy.
Tips and storage: measure flour by spooning into the cup and leveling, room temperature eggs mix easier, and store wrapped at room temp up to 3 days, refrigerate up to a week or freeze slices up to 3 months. Warm a slice and slather with butter, trust me.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.