Moist Pumpkin Bread Recipe | Easy & Delish!

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.

slices of pumpkin bread recipe 2022

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.
pumpkin bread recipe ingredients

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.

pumpkin bread batter in small loaf pans 2022

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.

loaves of pumpkin bread on cooling rack 2022

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.

pumpkin bread slices on blue plates 2022

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!

pumpkin bread on cutting board with knife 2022

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.

*Affiliate links included. Click HERE for my disclosure statement.

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.

slices of pumpkin bread recipe 2022

Pumpkin Bread Recipe

Hearty and moist pumpkin bread recipe that makes enough to share with family and friends! The perfect fall snack or dessert.
Rate this Recipe Print Recipe Pin Recipe
4.80 from 10 votes
Servings: 6 small loaves
Author: Ann Drake
Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes


  • 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.


Pan Measurements:
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.


Serving: 1loaf | Calories: 942kcal | Carbohydrates: 105g | Protein: 11g | Fat: 58g | Saturated Fat: 46g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 747mg | Potassium: 259mg | Fiber: 4g | Sugar: 53g | Vitamin A: 11191IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 5mg
Like this recipe?Follow me at @onsuttonplace

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!

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Recipe Rating


  1. How many small loaves does one recipe make?

  2. Penny Thomas says:

    Where might one find your adorable little white ceramic pans?

  3. Saving the pumpkin bread recipe for sure! Breads can be tricky and if you’ve tested this one out Ann, it’s a keeper!

  4. Reva Trenton says:

    These cookies and bread look delicious! Just to verify, for the cookies do you use plain or self rising flour and for the bread, you use plain flour?
    Also, thanks for all the printables ~ these are beautiful!
    Thanks so much!
    Reva Trenton

    1. Ann Drake says:

      The cookies use all purpose flour. Thank you!

  5. Mary A Guerrero says:

    5 stars
    Ann, your kitchen is so colorful and happy looking. The pumpkin bread looks so good, I’m hoping to have time this weekend to make it. Thanks so much for including in the recipe the sizes of the different loaf pans. Saves me time from going to the internet to look for that info!

  6. 5 stars
    I’ve made this a few times since you published this fall. Everyone loves it whether large or mini loaf or muffins. I sprinkled the top with salted pumpkin seeds before baking. This gives a nice sweet and salty balance. Thanks for sharing.

  7. I would like to try this recipe. This bread will be good for Clergy Appreciation Day coming up in October.
    What nut goes best with pumpkin?

    1. Ann Drake says:

      I would say walnuts…with pecans coming in a close second!

  8. Does this recipe make ! large loaf or 2? Looks great!

    1. Ann Drake says:

      Hi Mary…I’ve never made large loaves, but there is definitely enough batter for two.

  9. It’s currently 90 degrees in south Texas, but I am still trying this recipe today. Thank you for sharing and thank you for a wonderful blog. I always enjoy trying your recipes!

  10. Thank you for adding the pan sizes….that is a great idea and so considerate of your readers. Wish everyone would do so. Enjoy your blog and your content. If you are short on ideas for posts maybe consider highlighting your area….events, restaurants, give us a taste of your town/city. There is something special or unique about each area and the holidays most strut their best.

  11. Rose Marie Monahan says:

    Wishing a most happy holiday cant wait to try the pumpkin bread recipe . Thank you I love everything you do such grace.

  12. So when you say “small” and “large” loaves, what size of pans are those?

    1. Ann Drake says:

      Hi Lauren! A large loaf pan is about 5 x 9 inches. My small loaf pans measure 4 x 6 inches. That’s very close to the size of the disposable foil pans you can buy at the grocery store. I have found that in my oven the smaller loaves bake more evenly. I have a hard time getting the large loaves done in the middle. Hope you like the bread!

      1. I bake my pumpkin breads/cakes in well greased/floured coffee cans. Fill approximately halfway and bake. They pop right out when baked and have an adorable bee hive shape that slices into perfect rounds for serving.

  13. 5 stars
    Ann, this is the recipe I have used for years. It is the best! So glad you use it too and that you shared it. Love your blog.

    Take care.

  14. Barbara F. says:

    Sounds delicious, Ann! I am glad Jane shared this. Had to pop over for a visit. xo

  15. This looks so very yummy! I always love you pictures Ann! Thanx so much for coming to THT!

  16. Happier Than A Pig in Mud says:

    Sounds like a great bread and I love your pics:@)

  17. Cute ! Love small loaves. You can wrap them pretty too.
    Looks delicous.

  18. The smell of pumpkin bread at this time of year is intoxicating – and just right. I had my first pumpkin spice latte on Friday – decadence!

  19. Anne Boykin says:

    5 stars
    Hi Ann, I made the pumpkin bread and it’s wonderful! Thanks for the recipe. Hope you’re having a great weekend.

  20. That looks amazing! Can’t wait to try it out. Megan

  21. Shannon Fox says:

    You always have such beautiful posts :)

  22. Looks and sounds delicious. Thanks for the recipe I am a huge pumpkin bread fan.


  23. Keeping it Cozy says:

    I love using pumpkin this time of year and this sounds wonderful. Gorgeous photos too!

  24. I’ve been wanting to make some pumpkin bread and zuchinni bread. Maybe I can after my show this weekend. Sounds so yummy!!

  25. Hi Ann, I’m now hungry for pumpkin bread and your recipe sounds yummy. I’m heading out to the store tomorrow to gather all of the ingredients.


  26. Pamela Gordon says:

    This sounds so yummy Ann. Thanks for sharing the recipe!

  27. They look yummy Ann, I love pumpkin bread! .

  28. Leigh Powell Hines @Hinessightblog says:

    Pumpkin bread is delicious, and this looks great.

  29. Sweet Posy Dreams says:

    Those look so pretty, and I bet they did smell fabulous while they were baking.

  30. Will b trying these for my party next week. Thank you

  31. Penny @ The Comforts of Home & Flea Market Makeovers says:

    That sounds like a perfect thing to bake for fall! Thanks for sharing your recipe.

  32. Going shopping now. Pick up pumpkin puree… got it on my list. Thanks!

  33. Jane @ Cottage at the Crossroads says:

    I’m sure some neighbors and friends would appreciate this if I baked some loaves. Sound delicious and thanks for the recipe!

  34. Debra@CommonGround says:

    this looks so delish, love the smell filling the house with yummy goodness!!

  35. I bet your whole house smells good when those are baking in the oven! I haven’t baked in a while. It’s time for me to get cracking! Thanks for sharing this yummy looking recipe.

  36. Ricki Jill Treleaven says:

    I wish I had some mini loaf pans! I think they are so cute. :D (the mini loaves of bread)

  37. Yum this looks delicious! Thanks for sharing your recipe. Have a wonderful day!

  38. Added some missing ingredients to my shopping list for pumpkin bread baking today. I love to bake on a frosty autumn day and presently it’s 31 degrees.