Moist Pumpkin Bread Recipe (Foolproof & Remarkable Flavor!)

A whiff of cinnamon hit me as I opened the oven, and suddenly I was ten again — sitting at Grandma’s table, warm pumpkin bread steaming on a plate. That memory lives in every loaf I bake now. This moist pumpkin bread recipe brings all that comfort home, with tender texture and rich autumn flavor you can taste in every slice.

Why You’ll Love This Moist Pumpkin Bread

This moist pumpkin bread recipe isn’t just good — it’s the kind of recipe that quietly steals the spotlight. It gets over 5-star reviews for a reason: it’s soft, deeply spiced, and stays tender for days. The secret? A perfect blend of canned pumpkin, oil, and melted butter.

It’s also foolproof. Whether you’re baking for a fall brunch or just need something cozy with your coffee, this loaf never disappoints. The flavors sing with cinnamon, nutmeg, and ginger — pure fall in every bite. If you’ve made moist pumpkin bread recipe before and it came out dry or dense, this one will change everything.

Plus, it comes together with basic pantry ingredients. No fancy steps. Just a beautiful, fragrant loaf that feels like a hug.

Key Ingredients & Swaps

The Moisture Trio: Pumpkin, Oil & Butter

These three work together to give the bread its unbeatable moistness. Canned pumpkin purée (Libby’s is always a solid choice) brings natural sweetness and dense, velvety texture that keeps every bite tender. It’s the star of the show in any moist pumpkin bread recipe. Meanwhile, the combination of oil and melted butter is what truly sets this loaf apart.

Oil adds moisture that stays locked in for days without weighing the bread down, while melted butter brings that signature bakery-style richness and soft crumb. Together, they make the bread taste luxurious, not greasy.

Another key detail? Add the fats slowly while mixing. This gradual blending helps emulsify the batter, which leads to a lighter, fluffier loaf. It’s one of those small techniques that make a noticeable difference. If you’ve struggled with dry loaves before, this moisture trio will change that — making every slice tender, flavorful, and fall-ready.

Spice It Right: Cinnamon, Nutmeg & More

Cinnamon leads the way with its deep, cozy warmth, but the real magic of this moist pumpkin bread recipe comes from how the spices work together. Nutmeg brings a gentle nuttiness, almost creamy in flavor, while ginger adds just a touch of bright heat that wakes everything up. These background notes balance the sweetness perfectly, giving the bread a rich, layered taste that feels like wrapping your hands around a warm mug on a crisp day.

Want to turn up the autumn vibes even more? Add a pinch of pumpkin pie spice — it blends cinnamon, nutmeg, cloves, and allspice for a comforting shortcut to deeper flavor. Together, these spices transform each slice into a moment of fall, no matter what time of year it is. Whether you enjoy your loaf plain or slathered with butter, this spice mix makes every bite of this moist pumpkin bread recipe something special and satisfying.

Customizations & Dietary Swaps

Need gluten-free? You can absolutely make this moist pumpkin bread recipe work with a 1:1 gluten-free flour blend that includes xanthan gum. It bakes up surprisingly close to the original — soft, tender, and perfectly spiced. Just be sure to measure your flour by weight or spoon it into the cup so the texture stays light.

Watching your sugar? A 1:1 monk fruit sweetener works well in this moist pumpkin bread recipe, especially if you’re trying to cut down on refined sugars without giving up that sweet, cozy flavor. Just expect a slightly lighter crust color.

Prefer fresh pumpkin? Go for it! Roast and mash your pumpkin until smooth, then strain out extra moisture using a cheesecloth or fine mesh sieve. Canned pumpkin is more consistent, but fresh adds a rustic touch. With these swaps, your kitchen still fills with the same warm, cinnamon-rich scent — just the way fall should smell.

Step-by-Step: How to Make Moist Pumpkin Bread

Prep the Pan & Oven

First, preheat your oven to 350°F. Butter a 10 x 5 inch ceramic loaf pan (like Emile Henry) and line it with parchment. This helps with clean removal and prevents sticking. If you’re using a metal pan, reduce the temp by 25°F to avoid overbaking the edges.

Mix Dry + Wet Ingredients Separately

In one bowl, whisk the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In another bowl, beat the canned pumpkin, sugar, and eggs until well-blended. Then, while mixing on low, slowly stream in the oil, melted butter, and vanilla extract. Beat just long enough to make the mixture smooth and slightly lighter in color.

Combine & Bake

Fold the dry mix into the wet gently, using a spatula or spoon. Don’t overmix — just stir until no dry streaks remain. The batter will be thick and fragrant.

Pour into your prepared pan and smooth the top. Bake for about 60 minutes, checking with a toothpick around the 55-minute mark. If it comes out clean or with just a few moist crumbs, you’re golden.

Cooling & Slicing

Let the loaf cool in the pan for 10 minutes. Then carefully lift it out using the parchment and transfer it to a wire rack. Cool completely before slicing to avoid a gummy texture.

Tips for Success & Easy Variations

To keep the crumb light and tender, always add the oil and butter slowly — it makes a real difference. Ceramic pans give an even bake with golden edges, while metal pans run hot and bake faster. Want to add something extra? Stir in chocolate chips, chopped toasted pecans, or even dried cranberries just before baking. Making mini loaves? Divide the batter into 3–4 mini pans and bake for 35–45 minutes. They’re great for gifting or freezing. And if you’re craving something quicker, try these Easy Pumpkin Muffins for a Quick Fall Treat.

Storage & Freezing Instructions

This moist pumpkin bread recipe stays moist for days. Wrap the cooled loaf in plastic wrap or foil and store at room temperature for up to 5 days. You can also keep it in the fridge for up to a week, though it might dry out slightly.

Want to freeze it? Wrap it tightly in foil, then place in a zip-top freezer bag. It’ll keep for months. Just thaw on the counter and reheat slices in a toaster oven or microwave for that just-baked flavor.

Frequently Asked Questions

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Explore Similar Recipes

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Let’s keep baking together! Find more seasonal inspiration on Pinterest and Instagram.