This pumpkin bread recipe is so MOIST and flavorful with spices like cinnamon, cloves, ginger and nutmeg… And it gets even better NEXT day!
This easy one bowl recipe will impress any pumpkin loving fall friend! Plus… It’s the perfect gift to share with the neighbor this fall.
The air is getting crisp, the leaves are starting to turn, and there’s that perfect hint of autumn in the breeze. What better way to welcome fall than with the warm, comforting scent of fresh-baked pumpkin bread filling your kitchen?
This isn’t just any pumpkin bread—it’s the perfect, most moist pumpkin bread you’ll ever bake. It’s incredibly soft, perfectly spiced, and comes together with just a few simple steps. The aroma alone is enough to transport you to your coziest fall memories. So, grab your mixing bowls and get ready to create a new autumn tradition!
Key Ingredients for Moist Pumpkin Bread
The best recipes are built on simple, wholesome ingredients! While this bread is unbelievably easy to throw together, there are a few key players that make it so incredibly soft and moist. Here’s what you need to know about the essentials that make this pumpkin bread the best:
Pumpkin Puree: The star of the show! Make sure you’re using pure pumpkin puree (not pumpkin pie filling!) as it provides the perfect amount of moisture and that classic, earthy pumpkin flavor we all love.
Avocado Oil: This is my secret to the perfect texture. Avocado oil is a game-changer! It keeps the bread unbelievably moist without adding any heavy flavor, so you can really taste the pumpkin and spices.
Brown Sugar: While you might think all sugar is the same, using packed brown sugar is crucial here! It not only adds sweetness but also a deeper, richer molasses flavor that pairs beautifully with the spices, and it helps keep the bread moist.
The Spices: What is pumpkin bread without the perfect blend of cozy spices? A mix of cinnamon, nutmeg, cloves, and ginger gives this bread all the warm, comforting flavor that just screams “fall.” Trust me, you don’t want to skimp on these!
My Tips and Tricks for Perfect Pumpkin Bread!
A simple recipe with a few little tricks can make all the difference! Here are my go-to tips for making this pumpkin bread as perfect as it can be.
Let the Batter Rest! I know it’s so tempting to get it straight into the oven, but trust me on this one! Letting the batter rest for just 10 minutes gives the flour a chance to fully soak up all that moisture and lets the leaveners get ready to do their job. The result? A loaf that rises beautifully and is incredibly tender!
It’s Even Better Tomorrow. This is a bold statement, but it’s true! While it’s delicious straight out of the oven, this bread tastes even better the next day. The flavors of the pumpkin and spices have time to fully meld together, creating a deeper, more comforting taste. So, if you can, resist the urge to eat it all right away!
How to Test for Doneness. The easiest way to check if your bread is ready is the trusty toothpick test. Just insert a wooden toothpick or a skewer into the center of the loaf. When it comes out clean—or with just a few moist crumbs clinging to it—you know it’s done! If it comes out with wet batter on it, pop it back in for a few more minutes.
Storing Your Loaves. This bread will keep on your counter, tightly wrapped, for 3-4 days. If you want it to last longer, you can store it in the refrigerator for up to a week. For longer-term storage, this bread freezes beautifully! Just wrap it tightly in plastic wrap, then again in foil, and it will keep in the freezer for up to 3 months. Just thaw it on the counter when you’re ready for a delicious treat!
Optional Add-Ins & Variations
This recipe is absolutely perfect as is, but a little bit of fun never hurt anyone! The best part about homemade baking is that you can make it your own. Here are some of my favorite variegations:
Nuts or Chips: Feel free to give your bread some extra texture and flavor by folding in a cup of chopped pecans or walnuts! Or, if you want to make it extra special, a cup of chocolate chips stirred into the batter is a delicious (and totally irresistible!) treat.
Next-Level Frosting: If you want to make this pumpkin bread even more decadent, make a luscious cream cheese frosting to spread over the cooled loaves!
Make Muffins or Mini Loaves: This recipe works beautifully for muffins or mini loaves! Just fill your prepared pans about two-thirds full and bake them for a shorter amount of time. Start checking for doneness around 25-30 minutes for muffins and 30-35 minutes for mini loaves.
More Fall Recipes
- Applesauce For Canning
- Fall Apart Boston Butt Roast
- Moist Applesauce Cake Recipe
- Nourishing Lentil Soup Dinner
- Easy Oven Roasted Rump Roast Beef
I want to know what YOU think, Please review the recipe card!
Moist Pumpkin Bread – soft, spiced, and perfect for fall!
Ingredients
- 1 – 15 ounce can of pumpkin puree
- 4 large eggs
- 1 cup Avocado Oil
- 2/3 cups water
- 2.5 cups packed brown sugar
- 3.5 3 1/2 cups all purpose unbleached flour
- 2 teaspoons baking soda
- 1 1/2 tsp pink himalayan salt
- 3 teaspoons ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup chopped pecans! Optional
Instructions
- Preheat your oven to 350 degrees (or 175 degrees C).
- Generously Butter 3 7×3 inch loaf pans. (Make sure to get all the corners really well.
- In a large bowl add pumpkin puree and all wet ingredients.
- Mix till well blended.
- Add all dry ingredients to the same bowl.
- Mix JUST until blended.
- Pour into buttered bread pans.
- Let rest for 10 minutes.
- Place pans into preheated oven.
- Bake for about 50 minutes till toothpick inserted in center comes out clean.
- Remove loaves from oven.
- Set loaves on cooling rack, and let pumpkin bread cool completely before cutting. Be patient! This bread gets better with time, so clean your kitchen, weed your garden or carve a pumpkin… Trust me!
- After loaves have completely cooled, in fact they are better the next day, ENJOY!!!
Notes
Nutrition
More Fall Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
