This is the perfect pumpkin bread. It's super moist and full of wonderful fall, pumpkin flavor and stays soft for days. It also makes two loaves which means you can easily keep one for your family and give to a friend, neighbor or teacher. The secret lies in a perfect balance of pumpkin puree, oil and water, creating a bread that is moist and never dry. You can even add raisins or walnuts.
For more pumpkin treats, try ours Baked Maple Pumpkin Donutsor us Pumpkin Fry Bread.
Why our recipe?
- Ultra-moist texture that stays soft all day.
- It's so easy to pop into the oven with just one bowl of batter.
- Use our custom spice blend instead of pumpkin spice for the perfect flavor.
With just one bowl and no complicated steps, you'll have your batter ready to mix and bake in no time. We've also ditched the standard pumpkin spice mix for our custom combination of cinnamon, nutmeg, ginger and cloves, which give this bread the perfect comforting fall flavor without overpowering it.
Material notes
- Pumpkin puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices. You'll find it in the baking aisle, usually near canned fruits and vegetables.
- vegetable oil: It keeps the bread moist. If you don't want to use vegetable oil, we recommend using the same amount of unsweetened applesauce as the best option to keep the same level of moisture.
- spices: Our custom blend of cinnamon, nutmeg, ginger and cloves delivers just the right amount of warm fall flavor without overpowering the pumpkin. You can use 1 tbsp Pumpkin Pie Spice instead of
Add-ins
Our moist pumpkin bread is amazing on its own, but if you want something extra, add chopped walnuts or chopped pecans (about 1-2 cups). You can also mix in the same amount of raisins or chocolate chips – because if you've never had pumpkin chocolate chip bread, you're in for a treat! This bread is the perfect base recipe, so feel free to play around and find your perfect add-in.
Baking tips
Because every oven bakes a little differently, sometimes the top of your bread will brown more quickly than you would like. If you're worried about this, place a piece of aluminum foil loosely over the top during the last 20 minutes of baking – it's like a little tent. Here's a little trick from the many times we've made this moist pumpkin bread, as well as other breads.
And you make sure generously Grease and flour your bread pan to prevent the bread from sticking. One of the best ways to do this that we've found is to use a solid vegetable shortening and our fingers. Once greased, add 1/4 cup of flour to the pan and (over the sink to spill any flour) rotate the loaf pan until each part of the inside has a dusty flour coating. If you make more than one loaf, throw the extra dough in the trash or directly into the next pan.
Storage instructions
shop Leftovers in an airtight container or resealable bag at room temperature for up to 4 days.
to freeze Up to 2 months. Wait until your bread is completely cool before wrapping it in plastic cling wrap and then placing it in a freezer-safe resealable bag. When ready to eat, place it on the counter to thaw.
warm Microwave the slices for 10 seconds to cool off the heat of the oven.
More Pumpkin Recipes…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, our Facebook pageOr here on our website with their respective recipes.
