Your fall obsession just found its soulmate. This pumpkin bread is so moist it needs a towel, so fluffy it floats, and so easy you’ll bake it on repeat. Let’s turn your kitchen into a cozy bakery—stat.
Why This Recipe is Awesome
Because dry pumpkin bread is a crime, and this one’s guilty of perfection. One bowl, 10 minutes prep, zero mixer drama—yet it rises like a champ and stays tender for days. I’ve hidden loaves from myself; it’s that good. Bonus: your house smells like a pumpkin spice cult.
Ingredients You’ll Need
Pantry raid, no stress:
- 1 can (15 oz) pumpkin puree (not pie filling—read the label, detective)
- 4 eggs (room temp = fluffier, but cold works in a pinch)
- 1 cup vegetable oil (or melted butter if you’re feeling rich)
- 2/3 cup water (yep, the moisture MVP)
- 2 cups sugar (white, brown, or halfsies—your sweet tooth decides)
- 3 1/2 cups flour (all-purpose = reliable bestie)
- 2 tsp baking soda (the rise guy)
- 1 1/2 tsp salt (flavor’s wingman)
- 1 tsp cinnamon (cozy in a jar)
- 1 tsp nutmeg (fresh grated = extra credit)
- 1/2 tsp cloves (don’t skip—the depth!)
- 1/2 tsp ginger (powdered, not the root—chill)
- Optional add-ins: 1 cup chocolate chips, pecans, or cranberries (go wild)
Step-by-Step Instructions
- Preheat oven to 350°F. Grease two 9×5 loaf pans—don’t skimp or they stick like guilt.
- Whisk pumpkin, eggs, oil, water, sugar in a giant bowl until smooth. No lumps allowed.
- Dump in flour, baking soda, salt, spices. Stir gently until just combined—overmix and it’s rubber city.
- Fold in add-ins if using. Pour batter evenly into pans. Smooth the tops like you’re tucking them in.
- Bake 50–60 minutes. Toothpick in center should have moist crumbs, not wet batter. Golden dome = victory.
- Cool in pans 10 minutes, then flip onto rack. Slice warm (butter melts in) or wait (self-control flex). Devour.
Common Mistakes to Avoid
- Using pumpkin pie filling: Sugar overload + weird texture. Puree only.
- Overbaking: Dry bread = sadness. Start checking at 50 min.
- Skipping grease: Parchment or spray—save your loaf.
- Cold ingredients: Room temp eggs/oil = better emulsion. Science, baby.
Alternatives & Substitutions
Gluten-free? 1:1 GF flour blend. Still fluffy. Vegan? Flax eggs (4 tbsp flax + 10 tbsp water) + applesauce for oil. Works like magic. Less sugar? Drop to 1.5 cups—still sweet. IMO, chocolate chips + pecans = holy grail combo. No cloves? Double ginger.
FAQs
1. How do I keep my pumpkin bread moist?
Don’t overmix the batter and avoid overbaking. The oil and pumpkin purée naturally keep it tender and soft for days.
2. Can I use fresh pumpkin instead of canned?
Yes! Roast and purée fresh pumpkin until smooth, then drain excess liquid before using.
3. Can I make this recipe dairy-free?
Totally! Swap milk for almond or oat milk — and since the bread uses oil instead of butter, it’s already dairy-free.
4. How should I store it?
Wrap tightly in plastic wrap or foil and store at room temperature for up to 4 days. You can refrigerate up to a week or freeze up to 3 months.
5. Can I make muffins with this recipe?
Yes! Fill muffin tins ¾ full and bake at 350°F for 20–25 minutes. Same batter, quicker snack!
6. Can I add mix-ins?
Absolutely! Chocolate chips, nuts, or a swirl of cream cheese make it extra special. Just fold them in before baking.
Related Recipes:
- 25 Ridiculously Easy Recipes for Kitchen Newbies | Quick & Tasty Beginner Meals
- Ultimate Classic Meatloaf: Mom-Approved Juicy Bliss
- Ultimate Chewy Chocolate Chip Cookies: Pure Bliss
- Irresistible Perfect Strawberry Shortcake: Summer Bliss
- Irresistible Bakery Pumpkin Muffins: Streusel Bliss
Final Thoughts
You just baked the only pumpkin bread recipe you’ll ever need. It’s moist, fluffy, and basically fall in edible form. Slice it, share it (or don’t), and bask in the “how is this so good?!” compliments. You’ve earned that second slice. Now go loaf around—you deserve it. 🎃
Moist Pumpkin Bread
Ingredients
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup canola or vegetable oil
- ⅓ cup water
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- Whisk sugar, pumpkin, oil, water, eggs, and vanilla until smooth.
- In another bowl, mix flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- Combine dry ingredients with wet, mixing until just blended.
- Pour batter into pan and bake 55-65 minutes; toothpick should come out clean.
- Cool 10-15 minutes in pan, then transfer to wire rack to cool before slicing.
