Recipe

Moist Pumpkin Bread

A cozy, bakery-style loaf with warm pumpkin spice, a tender crumb, and crisp edges. Simple ingredients, low drama, and the kind of smell that makes everyone wander into the kitchen.

By Matt Campbell

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4.9

A sliced loaf of moist pumpkin bread on a wooden cutting board with visible steam and a pat of butter nearby

Jump to Recipe

If fall had a universal language, it would be pumpkin bread. Not the dry, sad brick kind that needs a gallon of coffee to get through. I mean moist, softly sweet, deeply spiced pumpkin bread with a golden top and that slightly crisp edge you keep “accidentally” slicing off for yourself.

This recipe is my weeknight hero loaf. It comes together fast, uses pantry basics, and tastes like you planned your life. The secret is a simple combo: pumpkin puree for moisture, brown sugar for that caramel warmth, and enough spice to make you pause mid-bite and go, “Okay, wow.”

Pumpkin bread batter being stirred in a glass bowl with cinnamon and nutmeg on the counter

Why It Works

Ultra-moist crumb thanks to pumpkin puree and oil, which stays tender even after a day or two.
Big, cozy flavor from a balanced spice mix that tastes like pumpkin, not just cinnamon.
Low-drama method with clear steps and no fancy equipment. Mix, pour, bake.
Great rise with baking soda plus baking powder, especially when your leaveners are fresh and your pan is the right size.
Flexible add-ins if you want chocolate chips, nuts, or a crunchy sugar top.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays moist for 3 to 4 days.

Refrigerator: Best for warm or humid kitchens. Wrap well and refrigerate up to 1 week, but for the best texture, aim to finish it within 4 to 5 days. Quick breads can firm up in the fridge, so bring slices to room temp or warm briefly to soften the crumb back up.

Freezer: Slice the loaf, then wrap individual slices in plastic wrap and place in a freezer bag. Freeze up to 2 to 3 months. Thaw at room temp or microwave a slice for 15 to 25 seconds.

Pro tip: If you love crisp edges, toast a slice in a dry skillet over medium heat for 1 to 2 minutes per side. It brings the bakery vibe back instantly.

Common Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes. Use well-drained homemade pumpkin puree. Fresh puree can be wetter than canned, which can make the loaf heavy. If your puree looks loose, let it sit in a fine-mesh strainer for 15 to 30 minutes, then measure after draining.

Why is my pumpkin bread dry?

The usual culprits are overbaking or overmeasuring flour. Spoon flour into the measuring cup and level it off, or use a scale if you have one. Pull the loaf when a toothpick comes out with a few moist crumbs, not totally clean. If you like a more exact cue, the center should be about 200 to 205°F (93 to 96°C).

Can I reduce the sugar?

You can cut the granulated sugar to 1/2 cup without major texture issues. Going lower will make it less tender and less “bakery” sweet. If you want less sweetness but still great texture, keep the brown sugar as written and reduce the white sugar first.

Can I make muffins instead of a loaf?

Absolutely. Divide batter into a lined muffin tin, filling each cup about 2/3 full. Bake at 350°F for 18 to 24 minutes, until a toothpick comes out with moist crumbs.

What add-ins work best?

Chocolate chips, toasted walnuts or pecans, and dried cranberries all work. Keep it simple and add 3/4 cup total so the loaf still bakes through evenly.

Can I use orange juice instead of milk?

Yes. Orange juice adds a light citrus note and can deepen browning a bit. It is a fun twist if you want the loaf to taste a little brighter.

Will this fit an 8.5 x 4.5-inch pan?

Yes, but it will be a bit taller. Plan on a slightly longer bake time and start checking a few minutes after the 60-minute mark. Doneness cues stay the same: moist crumbs on a toothpick or 200 to 205°F (93 to 96°C) in the center.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5-inch loaf pan
Mixing bowls (1 large, 1 medium)
Whisk
Rubber spatula
Measuring cups and spoons
Kitchen scale (optional, but great for consistent results)
Parchment paper (optional but helpful)
Wire rack for cooling
Instant-read thermometer (optional, for doneness confidence)

I started making pumpkin bread when I wanted something that felt like “I baked” without committing to a full-blown baking project. It was the kind of day where you want your kitchen to smell good and your brain to be quiet for a minute. I remember pulling the loaf out, slicing it too early because patience is not my strongest seasoning, and then realizing it was the exact texture I had been chasing: soft, spiced, and somehow even better the next morning. Now it is my go-to when I need a reliable win, or when someone says, “Can you bring something?” and I want to show up like a hero with minimal chaos.