Super Moist Pumpkin Bread is always what I crave when the leaves start getting crunchy and my kitchen feels chilly. But ugh, so many recipes out there leave you with dry, crumbly slices that barely taste like fall. Been there, right? This little number stays soft for days and I swear my house smells like one of those fancy bakeries every time I bake it. By the way, have you ever tried making avocado bread for healthy weight loss? Super good, definitely give it a whirl if you’re curious. Or, oh! If you want another fun twist one day, avocado cottage cheese bread is so much better than it sounds. Ok, let’s get to the good stuff.
Why This Pumpkin Bread Is the Best
Listen, I’ve made a ridiculous amount of pumpkin bread in my life. And hands down, this is the one I always come back to. You know how some loaves tease at being moist, but then you slice into them and it’s just disappointment? Not here.
I use a ton of pumpkin puree. Not just a couple spoonfuls, but a whole can. That’s the trick to a genuinely moist loaf that doesn’t get gummy or weird. Plus, I toss in a little oil and yogurt for backup. Cinnamon and nutmeg bring out the autumn flavor — you can smell it down the street, honest. Everyone who tries it asks for the recipe! This one turns out soft, flavorful, and even a bit sticky on the crust (in the best possible way).
“No joke, my mother-in-law who bakes like a five-star restaurant chef took one bite and begged for this recipe. Pumpkin bread peace treaty. Try it!”
How to Make Pumpkin Bread
First things first, don’t overthink it. Get your oven preheating to 350 degrees F. Grease up a big loaf pan (or two smaller ones if that’s your style). Grab a big bowl. Toss in:
- 1 can pumpkin puree (15 oz is perfect)
- 2 large eggs
- 1 cup white sugar (or half brown, half white for extra flavor)
- 1/2 cup oil (vegetable or melted coconut works)
- 1/2 cup plain yogurt (trust me)
- 2 teaspoons vanilla
Beat all that up until smooth. Next, in a separate bowl, whisk:
- 1 and 3/4 cup flour (plain all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Now just stir your dry stuff into your wet mixture until barely combined. Don’t beat the life out of it! Pour into your loaf pan. Bake 55-60 minutes. Toothpick should come out with just a crumb or two, no goopy batter.
It’ll smell wild, and the top cracks a bit (that’s normal, actually you want that for the right texture). Cool in the pan at least 20 minutes. I almost always cut it too soon because I literally can’t wait.
Pumpkin Bread Tips & Variations
Okay, so here’s the bit where you can have a little fun with your pumpkin bread or just make it foolproof, depending on your mood. Don’t stress about perfection, this is one of those bakes that’s super forgiving!
If you want to up the flavor punch, toss in chocolate chips, pecans, or even dried cranberries right before baking. You can also add a little extra cinnamon or try pumpkin pie spice if you’re out of nutmeg. For a wholesome twist, swap part of your flour for whole wheat or oat flour (I do this for my kid’s lunchbox sometimes).
Oh and in case your pumpkin bread sticks to the pan, try greasing it and lining with a bit of parchment. Makes a world of difference. By the way, if you’re a pumpkin fiend like me, these best pumpkin pancakes from Curacao are my go-to for breakfast. Want healthier pancakes? Get on those healthy pumpkin pancakes Curacao. I make them every year once the weather turns.
Last thing — don’t overbake your loaf or you’ll lose that dreamy moistness. Check it five minutes early, just in case.
Storage Tips
Honestly, this is one of those recipes that tastes even better the next day. I just wrap mine up in foil or slide it into a Ziploc bag once totally cool. Leave it on the counter if you’ll eat it within three days (it probably won’t last that long, though).
If you want to stretch it out longer, toss it in the fridge for up to six days. Slices can also be frozen individually in plastic wrap, then pop them in a freezer bag. Perfect for late-night cravings — stick in the toaster, no regrets.
One tip: refrigerate only if your house is warm and humid. Otherwise, room temperature keeps the crust just right.
Common Questions About This Pumpkin Bread
Q: Do I have to use yogurt?
A: No, but it keeps the loaf really super moist. You can sub sour cream or even leave it out and use a little more oil.
Q: Can I use homemade pumpkin puree?
A: Yes, just make sure it’s not super watery. Drain it a bit if it looks thinner than canned.
Q: Why did my pumpkin bread crack on top?
A: That’s a good thing! It means the loaf expanded right. Don’t worry, it’ll still be moist.
Q: Can I double the recipe?
A: Absolutely. It’s awesome for gifting or freezing. Use two pans and watch your oven time, sometimes it needs a little more or less.
Q: Will gluten-free flour work?
A: Yup, but look for a 1:1 baking blend. Texture may change a bit, but it still comes out tasty.
Let’s Bake Something Cozy!
So there you go — my all-time favorite, go-to, five-star-okay-maybe-four-star-if-I-forget-the-eggs Super Moist Pumpkin Bread. With each bite, you’ll see why it’s a hit at my table every fall. Next, go check those Incredibly Moist Pumpkin Bread recipes from Kitchen Fun With My 3 Sons for more ideas, or jazz it up using this moist pumpkin bread recipe from Sugar and Charm. Don’t be afraid to experiment or share your own spin. I promise, your kitchen is about to smell unreal — and this bread will get gobbled up fast. Happy baking, folks!
Super Moist Pumpkin Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a large loaf pan or two smaller ones.
- In a large bowl, combine pumpkin puree, eggs, white sugar, oil, yogurt, and vanilla. Beat until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour the mixture into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean with a few crumbs.
- Let the bread cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.