I recently perfected my Moist Pumpkin Bread using pumpkin puree, large eggs, vegetable oil, and a blend of both granulated and brown sugar. Infused with hints of cinnamon, ginger, and nutmeg, this recipe takes simple ingredients to a whole new level of delightful texture and flavor that will pique your curiosity.

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I recently discovered the trick to keeping pumpkin bread super moist and I couldn’t wait to share it with you. This is not your average pumpkin bread recipe its a fresh pumpkin puree bread made with real pumpkin that stands out from the rest.

I mix 1 can of pumpkin puree with 2 large eggs, 1/2 cup of vegetable oil, a blend of both granulated and brown sugar, and a splash of vanilla extract to create a dense, moist batter. Then I fold in 1 1/2 cups of all-purpose flour along with baking soda, baking powder, salt and a mix of warm spices like ground cinnamon, ginger, nutmeg and cloves.

The result is a moist, dense pumpkin bread with a hint of spice that makes it perfect whether youre having it as dessert bread or a sweet treat. Sometimes I throw in 1/2 cup of walnuts or pecans for that extra crunchy bite.

Enjoy!

Why I Like this Recipe

I really like this recipe because it always comes out super moist, even when I’m not exactly a baking expert. The pumpkin puree mixed with all those spices and sugars gives it a rich, warm flavor that reminds me of fall, and that makes it extra special. I also like how easy it is to throw together even when I’m in a hurry; the ingredients are simple and you don’t have to overthink it. Lastly, I love that I can add nuts if I feel like it, giving the bread a nice crunchy twist that keeps things interesting.

Ingredients

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Pumpkin Puree: Rich in fiber, vitamins, and natural sweetness to keep the bread moist and hearty.
Eggs: Offer protein, help bind ingredients, and contribute a rich, smooth texture overall.
Vegetable Oil: Adds moisture and ensures a tender crumb, making the bread soft and flavorful.
Granulated Sugar: Sweetens the mix, balancing spices and pumpkin for a delightful taste experience.
Brown Sugar: Lends deep molasses flavor and extra moisture, giving the bread a richer profile.
All-Purpose Flour: Forms the bread’s structure and texture, providing necessary carbohydrates and body.
Spices (Cinnamon, Ginger, Nutmeg, Cloves): Infuse warm, inviting flavors that enhance pumpkin’s natural taste and aroma.
Optional Nuts (Walnuts or Pecans): Offer crunch and healthy fats, boosting protein while adding a nutty finish.

Ingredient Quantities

1 (15 ounce) can pumpkin puree

2 large eggs

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.

2. In a large bowl, mix the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.

3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

4. Slowly stir the dry ingredients into the pumpkin mixture until they are just combined, being careful not to overmix.

5. If you like nuts, fold in the chopped walnuts or pecans at this point.

6. Pour the batter into the greased loaf pan and smooth out the top.

7. Bake for about 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Slice and enjoy your super moist pumpkin bread while it’s still fresh!

Equipment Needed

1. Preheated oven set at 350°F
2. A 9×5 inch loaf pan
3. A large bowl (for mixing the pumpkin puree, eggs, oils, and sugars)
4. A second bowl (to whisk together the flour and spices)
5. A whisk (for blending the dry ingredients)
6. Measuring cups and spoons (to measure ingredients like sugars, flour, and spices accurately)
7. A spatula or spoon (to stir and fold ingredients into the batter)
8. A toothpick (to check if the bread is baked through)
9. A wire cooling rack (for cooling the bread after baking)

FAQ

Q: Can I substitute the vegetable oil with butter?

A: Sure, you can use melted butter instead of vegetable oil. It might give the bread a richer taste but may make it slightly denser.

Q: How long can I store the pumpkin bread?

A: You can keep it in an airtight container at room temp for about 3-4 days, or freeze slices for a longer shelf life.

Q: Why does the recipe call for both granulated and brown sugar?

A: Using both types of sugar helps create a deeper, more complex flavor and keeps the bread extra moist.

Q: Can I leave out the spices if I don’t like them?

A: Yes, if you're not a fan of the spices, you can reduce or omit them, but keep in mind it might not taste as warm and autumnal.

Q: Is it necessary to add chopped nuts?

A: The nuts are optional. If you prefer a crunch in your bread, go for it, but if not, it still bakes up deliciously without them.

Moist Pumpkin Bread Recipe Substitutions and Variations

Instead of canned pumpkin puree, you can roast and puree fresh pumpkin if you have one on hand its a bit more work but works great
If you dont have eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit 5 minutes to replace one egg
If vegetable oil is not available, melted butter or coconut oil work pretty well in this recipe
You can swap granulated sugar with coconut sugar for a different kind of sweetness, just keep in mind the flavor might be a tad nutty

Pro Tips

1. Make sure you use eggs that are at room temperature because it helps the batter mix together more evenly and gives you a lighter bread texture.
2. When youre combining the wet and dry ingredients, stir just until they are combined. Overmixing can make your pumpkin bread dense and tough, so take it easy.
3. Try using a toothpick test a bit before the suggested time since every oven heats a little different. I find mine are done when a toothpick comes out with just a few moist crumbs.
4. For an extra flavor kick, you can toast the chopped nuts before folding them in or even add a pinch more cinnamon if you like a spicier taste.