Go Back
[adinserter block="4"]
A close-up shot of three thick slices of homemade pumpkin bread stacked on a rustic wood board, showcasing the rich dark orange color and soft crumb. (moist pumpkin bread recipe)

The Ultimate Moist Pumpkin Bread Recipe for a Perfect Crumb

The only moist pumpkin bread recipe you'll ever need! This foolproof recipe delivers a super soft, tender crumb and a rich, dark orange color. Perfectly spiced and incredibly easy to make with no mixer required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 255
[adinserter block="2"]
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1 3/4 cups All-Purpose Flour 210g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Fine Sea Salt 3g
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 cup 100% Pure Pumpkin Puree 245g, not pumpkin pie filling
  • 1/2 cup Vegetable Oil 120ml
  • 2 Large Eggs room temperature
  • 1/2 cup Dark Brown Sugar 110g, packed
  • 1/2 cup Granulated Sugar 100g
  • 1 tsp Pure Vanilla Extract 5ml

Equipment

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

Method
 

Main Instructions
  1. Position a rack in the center of your oven and preheat to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a separate large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until completely smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined. Do not overmix; a few streaks of flour are okay.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 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 using the parchment handles to transfer it to a wire rack. Cool completely before slicing and serving.

Notes

Measure your flour by spooning it into the measuring cup for a lighter, more accurate result.
Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling.
If the top of the bread browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time.