Super Moist Pumpkin Bread Recipe

I have baked pumpkin bread countless times, but this version is by far the most moist, flavorful, and comforting I’ve ever made. The first time I baked it, I brought a loaf to a small family gathering, and it vanished within minutes. The aroma of warm spices and pumpkin filling the kitchen is irresistible and slicing into the loaf reveals a soft, tender crumb that practically melts in your mouth.

If you’ve ever tried making seasonal treats like Baked Pumpkin Donuts, you’ll recognize the same spiced flavors in this bread. It’s perfect for breakfast, brunch, or even as an afternoon snack. After experimenting with different ratios of pumpkin, sugar, and spices, I have perfected a method that keeps the loaf moist while still holding its shape beautifully.

Why You’ll Love This Pumpkin Bread

This pumpkin bread is ultra moist, soft, and packed with warm and comforting flavors that instantly make you feel cozy. The combination of pumpkin puree and oil ensures the loaf remains tender, while cinnamon, nutmeg, cloves, and ginger create a rich, fragrant aroma that fills the kitchen. Unlike some breads that can be dry or dense, this recipe produces a perfectly balanced loaf soft enough to melt in your mouth yet firm enough to slice neatly. It’s incredibly versatile too.

You can enjoy it plain, spread with butter, or even fold in nuts or chocolate chips for extra texture. If you’ve tried other pumpkin-inspired treats like Pumpkin Coffee Cake, you’ll love how this loaf delivers the same cozy, spiced experience in an easy-to-make, family-friendly format.

Ingredients for Super Moist Pumpkin Bread

Dry Ingredients:

• 2 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 nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Wet Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 4 large eggs
• 1 teaspoon vanilla extract

Optional Add-Ins:

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Loaf Pans

Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line them with parchment paper. This ensures the bread releases easily after baking and the edges stay intact. Properly preparing the pans also helps the loaves bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients separately ensures that the leavening agents and spices are evenly distributed, giving each bite the same warm and aromatic flavor.

Step 3: Mix Wet Ingredients

In a large bowl combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs and vanilla extract. Whisk until smooth. The batter should be thick, creamy and evenly blended, with the pumpkin fully incorporated for consistent moisture throughout the loaf.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. Be careful not to overmix; overworking the batter can result in a dense loaf rather than a tender, soft one. At this stage, the batter should be thick, slightly sticky, and easy to pour into pans.

Step 5: Add Optional Mix-Ins

If you want extra texture, fold in nuts or chocolate chips now. Nuts provide a delightful crunch, while chocolate chips melt slightly, adding pockets of sweetness throughout the loaf. Be sure to fold them gently to avoid breaking the batter’s light structure.

Step 6: Pour Batter into Loaf Pans

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. For a decorative touch, sprinkle a few chopped nuts or chocolate chips on top. Smoothing the surface helps the bread rise evenly and bake consistently.

Step 7: Bake the Bread

Place the pans in the oven and bake for 60–70 minutes. Start checking at 55 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. The loaves should be golden brown and release a warm, spicy aroma throughout the kitchen.

Step 8: Cool Before Slicing

Allow the loaves to cool in the pans for 10–15 minutes. Then transfer to a wire rack to cool completely. Letting the bread rest ensures it sets properly, making it easier to slice without crumbling. Cooling also allows the flavors to meld, enhancing the overall taste.

Step 9: Serve and Enjoy

Slice thick pieces and serve plain, with butter, or even with cream cheese. This pumpkin bread pairs wonderfully with coffee or tea and makes a thoughtful treat for guests. Leftover slices can be toasted for a quick breakfast or snack.

Tips for the Best Pumpkin Bread

• Use pure pumpkin puree: Avoid pumpkin pie filling, which contains extra sugar and spices.
• Don’t overmix: Mixing just until combined keeps the bread tender and soft.
• Check oven temperature: Ovens vary; start checking for doneness at 55 minutes.
• Add variety: Nuts, chocolate chips, or even dried cranberries add texture and flavor.
• Serve fresh: This bread is best enjoyed the day it’s baked, though it keeps well for a few days.

Storing and Freezing

Pumpkin bread stays fresh at room temperature for up to 3 days if wrapped in plastic wrap or stored in an airtight container. For longer storage, wrap the cooled loaves tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature before slicing or lightly toast slices for a quick, cozy snack.

FAQs

Q: Can I make this pumpkin bread gluten-free?
A: Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different but will still be moist and delicious.

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely. Cook and puree the pumpkin first, then measure 1 cup for the recipe.

Q: How do I make the bread extra moist?
A: Using ripe pumpkin puree and vegetable oil keeps it soft. Avoid overbaking.

Q: Can I add mix-ins like chocolate or nuts?
A: Yes, both add flavor and texture. Fold them in gently to maintain the bread’s structure.

Q: Can I make pumpkin bread muffins instead of a loaf?
A: Yes! Use a lined muffin tin and bake for 20–25 minutes.

Final Thoughts

This Super Moist Pumpkin Bread is one of those recipes that feels like home in every bite. Its soft crumb, rich spices, and tender texture make it a crowd-pleaser for breakfast, brunch or snacks. Whether you enjoy it fresh from the oven, toasted with butter, or gifted to a friend, it’s a recipe you’ll want to keep in your collection forever. The combination of pumpkin, warm spices, and optional mix-ins ensures every loaf is flavorful and comforting perfect for cozy mornings or festive gatherings.