With Autumn completely and finally here, the spicy scent of moist pumpkin bread baking in the oven just seems perfect. I’ve been making this pumpkin bread recipe for years, and it’s delicious! Includes baking times for different sized loaf pans.
I love to make quick breads…and this easy pumpkin bread recipe is simply one of the best ever. I have tried several different recipes for pumpkin bread over the years, but find this one to be moist, yet not mushy in the middle of the loaf. The pumpkin flavor is definitely the star of the show. This is an old recipe, as you can tell from the ingredients. I made the recipe slightly healthier by using coconut oil instead of canola oil, and reducing the amount of sugar. The original recipe called for 2 cups of sugar, and I have reduced it to 1 1/2 cups. I hate to mess with it too much…it’s a once-a-year treat!
Spicy + Moist Pumpkin Bread Recipe Ingredients
- Canned 100% pure pumpkin puree: the brand most commonly used is Libby’s. Definitely don’t get pumpkin pie filling!
- Eggs: binds the batter
- White sugar: necessary to sweeten the bread.
- Refined coconut oil: I have been using coconut oil in my baked goods for a while and it’s wonderful. A healthier choice than canola oil.
- All purpose flour: the base of any loaf of bread.
- Cinnamon: every pumpkin recipe must have cinnamon!
- Allspice: adds more autumn goodness.
- Baking soda: leavening for the bread to rise.
- Baking powder: additional leavening.
- Salt: balances the flavors.
Frequently Asked Questions About Moist Pumpkin Bread
Before we get to the recipe card, here are some questions people often about baking pumpkin bread. If you don’t see your question here, please leave it in the comments.
How do you keep pumpkin bread moist?
The secret to keeping pumpkin bread moist after you bake it, is to let it cool slightly, and then wrap each loaf in plastic wrap or Press’n Seal. Store the bread at room temperature. This way of storing the bread locks the moisture in, and keeps the air from drying it out. The loaves will stay fresh for up to 5 days.
Why is my pumpkin bread so wet?
If your pumpkin bread is soggy in the middle, or you noticed that it is sunken there, then look at how much of the wet and dry ingredients you used. Be very careful when you measure them out. A soggy loaf means you used too many wet ingredients. My pumpkin bread recipe does not come out soggy, so follow all the measurements in my recipe card exactly. Your bread should turn out moist, but not wet. It’s also possible that the loaf hasn’t finished cooking. All ovens are a little bit different, so try putting it back into the oven for a few more minutes.
How do I know when pumpkin bread is done?
You will know the pumpkin bread is finished baking when you insert a toothpick or thin knife into the middle and it comes out clean.
How do I properly store pumpkin bread?
Wrap the pumpkin bread in plastic wrap or Press’n Seal and store it at room temperature for up to 5 days. If you want to lengthen the shelf life of your bread, place it in the refrigerator.
Can I freeze this pumpkin bread recipe?
Yes, you can freeze the pumpkin bread. After wrapping the loaves in plastic wrap or Press’n Seal, place them in a resealable freezer bag or wrap them in aluminum foil. If using a resealable bag, push as much air as you can out of the bag before placing it in the freezer. Make sure to mark the date on the bag. Store the loaves in the freezer for up to 6 months.
Moist Pumpkin Muffins
If you don’t want to make this moist pumpkin bread recipe as loaves, it’s perfect for muffins. Fill your muffin pan vessels almost all the way full with batter. Bake at 400 degrees F for 20 to 25 minutes. Watch them closely at the end so they don’t get too brown. Baking them at the higher temperature for less time makes the center rise, and you will have lovely, domed muffins.
Make this classic + delicious pumpkin roll!
More Pumpkin Bread Recipe Variations
- An equal amount of softened butter can be substituted for the oil. The bread may have a different consistency, but it will still be delicious.
- Other spices: nutmeg, cloves, pumpkin pie spice, ginger, vanilla.
- Delicious mix-ins: chocolate chips, raisins, chopped walnuts or pecans.
About the Baking Times
In my experience, baking times should always be used as guidelines. Every oven is different and every pan is different. I just made this recipe recently (for about the 100th time) and my six small loaves of bread were perfectly done in 30 minutes in my convection gas oven.
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My favorite Goldtouch bread pans:
This recipe definitely makes a ton of bread! There is enough to eat, and to freeze, with some left over to share with friends and family.
Pumpkin Bread Recipe
- 15 oz. can of 100% pure pumpkin
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups refined coconut oil (canola or vegetable oil can also be used)
- 3 cups flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground nuts can be added if desired.
- Preheat oven to 350 degrees F.
- In a large bowl, blend pumpkin, eggs, sugar, and oil together with electric mixer.
- In a separate bowl combine rest of ing. and whisk together.
- Gradually add flour mixture to pumpkin mixture until well blended.
- Pour batter into greased and floured pans. Or use Baker’s Joy nonstick spray.
- Small loaves = 25-30 min.
- Large loaves = 50-55 min.
Nothing says fall like a good pumpkin recipe. Who needs Starbucks’ pumpkin bread when you can make your own! If you make this recipe, and love it, I invite you to come back to leave a comment and a 5-star review. It would help me so much, and I would really appreciate it. Thank you!
More Bread Recipes
From zucchini bread to bread pudding, there are so many bread recipes here to enjoy. Each one is simple to make, tastes great, and perfect for breakfast, a snack, or dessert!
This FREE digital cookbook includes easy pumpkin dessert recipes your family will love. Each one is delicious, quick to make, and uses basic pantry ingredients. Just fill out this form and it will arrive in your email inbox shortly!