Name: Moist Pumpkin Bread Recipe (Makes 1 Loaf)
Prep time: 15 min
Cook time: 60 min
Total time: 135 min
Ingredients: 1 ½ cups granulated sugar; 1 cup canned pumpkin purée (canned); ½ cup canola oil (or vegetable oil, may substitute with another neutral tasting oil); ⅓ cup water; 2 large eggs; 1 teaspoon pure vanilla extract; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon ground nutmeg

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Our pumpkin bread recipe makes one loaf of perfectly moist bread. It’s full of the best fall flavors like cinnamon, nutmeg, and vanilla.

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Best Pumpkin Bread

This pumpkin bread is one of my all-time favorite fall recipes. I start looking forward to it in June or July, usually bake a loaf in August, another in September, and then one more in October.

Sometimes I make a loaf once a month until Christmas. It’s that good! Then my orange cranberry bread takes center stage for a while, but that’s a different story.

This bread is so easy to make. I’m not even kidding. Everything gets mixed up, it makes one loaf, and bakes up in about an hour.

It’s super soft and has the best pumpkin flavor with hints of cinnamon, nutmeg, and vanilla. Try some and find out for yourself. This is going to be your go-to pumpkin loaf!

How to Make Pumpkin Bread

Start by preheating your oven to 350°F. Grab a loaf pan (standard 9×5-inch size), and lightly grease it so the bread doesn’t stick. Parchment paper works great, too!

In a large mixing bowl, whisk together the sugar, pumpkin, oil, water, eggs, and vanilla. Mix it until it looks smooth and everything’s combined.

In another bowl, mix up your dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and nutmeg). Give it a quick stir so there aren’t any clumps.

Flour mixture added to pumpkin sugar mixture.

Now pour the dry ingredients into the wet ingredients. Whisk it just until everything’s combined. Once all the ingredients are mixed, stop whisking. You don’t want to make the bread tough.

Scoop the batter into your prepared loaf pan and spread it out evenly.

Bake for about an hour. I usually start checking around 55 minutes. Stick a toothpick in the middle and if it comes out clean or with a few moist crumbs, it’s ready.

Let the bread sit in the pan for about 10 to 15 minutes after it comes out of the oven, then move it to a wire rack so it can cool completely.

Once it’s cool, slice and enjoy. It’s even better the next day.

Can This Recipe Make Two Loaves?

Yes, it can! Just double everything and split the batter between two loaf pans. The bake time stays the same.

Can I Mix Everything in One Bowl?

Yes, absolutely! That’s one of the great things about this pumpkin bread. I’d recommend mixing the wet ingredients then adding the dry ingredients last.

What Can I Use in Place of Cinnamon?

If you don’t have cinnamon, try using 1 tablespoon of pumpkin pie spice. Apple pie spice will also work but the flavor will be different. If you are using a spice blend, make sure to omit the nutmeg.

Do I Have to Use a Metal Pan?

No, you don’t. I’ve found that metal or ceramic tends to bake this bread more evenly than glass. If you want to use a glass pan, reduce the oven temperature to 325°F and add 10 to 15 more minutes to the bake time. Make sure to keep an eye on it.

How to Store Leftover Pumpkin Loaf

Room Temperature: Keep it in an airtight container. Place a paper towel underneath the bread to keep the bottom from getting sticky. It’ll stay fresh for 3 to 4 days.

Fridge: Store in an airtight container for up to 5 days. Let it come to room temperature before eating or warm it up in the microwave for a few seconds.

Freezer: Wrap it tightly in plastic wrap, then foil, and place it in a freezer bag. It will stay good for about 2 months. Let it thaw overnight in the fridge.

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