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Perfectly Moist Pumpkin Bread
By Alexandra Stafford
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Last Updated: 01/14/2026
This post may contain affiliate links. Please read my disclosure policy.
Made with oil rather than butter and a full can of pumpkin purée, this quick bread is exceptionally moist and delicious. Spiced with cinnamon and nutmeg, it tastes like fall in loaf form. Best of all, it comes together in one bowl and freezes beautifully.
Everyone and their mother has a recipe for pumpkin bread. This is my mother’s recipe, and it is incredibly delicious. Made with oil rather than butter, the batter comes together in minutes with a whisk and spatula alone, and the finished bread is especially moist. If you don’t have a pumpkin quick bread recipe up your sleeve, this one is a winner.
What’s more? It’s a one-bowl job. No need to pull out the stand mixer for this one either. Grab a bowl and whisk, and you’re off!
PS: If you love pumpkin bread, you will love these exceptionally moist pumpkin muffins.
How to Make One-Bowl Pumpkin Bread, Step by Step
Gather your ingredients:
Add them to a mixing bowl as directed in the recipe below. A one-bowl job!
Transfer batter to two standard loaf pans or …
… five mini loaf pans:
Bake for about an hour for standard loaf pans:
Bake for 35-45 minutes for mini loaf pans:
See recipe box below for where to buy mini loaf pans:
Perfectly Moist Pumpkin Bread
- Total Time: 60 minutes
- Yield: 2 standard loaf pans 1x
Description
Made with oil rather than butter and a full can of pumpkin purée, this quick bread is exceptionally moist and delicious. Spiced with cinnamon and nutmeg, it tastes like fall in loaf form. Best of all, it comes together in one bowl and freezes beautifully.
Notes:
Loaf Pans: I love this USA Pan 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.
Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn’t matter – use the full can of whichever you purchase.
Make it ahead: I like to mix my batter at night, pour it into greased pans in the morning, then send the pans off to the oven. There is nothing like the smell of cinnamon-spiced pumpkin bread baking away on a fall (or winter!) morning.
Ingredients
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons (11 to 12 grams) baking soda
- 1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (I use 7 grams salt)
- 2 teaspoons (7 grams) cinnamon
- 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
- 1/2 teaspoon cloves (optional… I never use)
- 1/2 teaspoon allspice (optional… I never use)
Instructions
- Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
616 Comments on “Perfectly Moist Pumpkin Bread”
These are fu of sugar. Any healthier recipes?
I don’t see any Storage info.
1. How far in advance can this be made?
2. Store room or fridge? How long?
3. Freeze?
Hi Peg! It freezes beautifully. Otherwise, make it 3 to 5 days in advance and store it at room temperature in a sealed vessel or bag.
Hi Ali! Any guidance on adding in zucchini to this delicious pumpkin loaf? I’m trying to combine your genius zucchini loaf with this recipe, since I always want to make both!
Hi Caroline! I’m not sure how to advise here … my suggestion would be to use the pumpkin bread as the base recipe, and to add grated zucchini to the dry ingredients (whisk together the dry ingredients, then add the grated zucchini and toss to combine). Then bake as directed in the pumpkin bread recipe. You probably could get away with using the same amount of zucchini as suggested in the zucchini bread recipe, but I can’t say for sure as I’ve never tried. Good luck!
I just made this recipe and it’s delicious! For spices I use the same that you used, only cinnamon and nutmeg. The only thing I changed was 1cup white sugar and half cup brown sugar since I thought 2 was too much. It turned out perfect! Next time instead of olive oil I will try avocado oil. I also did a maple drizzle (4 Tablespoons melted butter, 1/2 cup powder sugar and 3 Tablespoons maple syrup)which paired amazing with this loaf!
Yum to the maple drizzle!! Sounds lovely and pretty. Thanks so much for writing and sharing your notes, Lizette 🙂
Best pumpkin bread recipe I’ve tried!
Great to hear! Thanks so much for writing 🙂
Very good recipe
Great to hear, Donna!
My family loves this pumpkin bread recipe! It’s the perfect combination of flavors, not too dry not too moist, bakes beautiful loaves. Thank you for posting this!
So nice to read this, Emma 🙂 Thank you for writing.
Thanks for sharing this recipe I also cut down on the sugar and added chopped pecans and dried cranberries. Turned out super yummy and yes very moist!
Great to hear, Heidi! Thanks so much for writing and sharing your notes 🙂
Wow, the spice of the dough is deliciously on point and it’s so moist! But the sugar is WAY too high, especially for a bread loaf. I only used 1.5 cups and still found it too sweet. I ended up adding some chopped pecans to the top as well and it was great.
Oh my goodness, this is the best pumpkin bread recipe ever.
Great to hear, Tina! Thanks so much for writing 🙂
Ali! This pumpkin bread was a such a hit yesterday with friends & kids/grands after the pumpkin patch while carving jack-o-lanterns. I added chocolate chips to entice the youngest. Wow!
PS — Slight alterations (aside from adding chocolate chips for the kids — bigs & littles) is I cut back on the oil by 1/4 cup & the sugar too. Plenty moist & plenty sweet 🙂
Great to hear, Anthea! Chocolate chips sounds lovely 🙂 Great to hear cutting the sugar and oil didn’t have any adverse affects either. Thanks for writing 🙂
Wondering if you have done the buttermilk (like in your muffin recipe) instead of water? I just thought that sounded good, and I have some to use.
I have not, but I say go for it. It can only be delicious 🙂 I might consider using the mix of baking powder and baking soda that I use in the pumpkin muffin recipe, however.
Hi Ali, My guests’ flight was cancelled, and instead of making 12 muffins, I want to bake a pumpkin loaf (because my husband & I cannot eat 12 mufins!). I’m comparing your muffin receipe with your loaf one; can I substitute buttermilk for the water in your above recipe?
Linda
Yes, that should work fine! I might consider using the mix of baking powder and baking soda that I use in the pumpkin muffin recipe, however.
I always use your recipes when baking any kind of bread because they are the most flavourful. I made your pumpkin loaf on Sunday for my daughter to take to her office and her boss loved it! I have one problem that I can’t figure out. I almost always have a small area of the bottom of the loaf that is a bit wet. Do you have any thoughts on how to correct this?
Hi! Great to hear 🙂 Question: what size loaf pan are you using and what material is it? Do you have an instant read thermometer? It sounds as though you just need to bake it a little bit longer, but certain pans are better at conducting heat/cooking evenly and if the pan is too small, that can be problematic for baking as well.
Hi. Regarding my slightly wet pumpkin loaf, I use USA 8 1/2 x4 1/2 pans. I will try baking longer, but I’m not sure how I will know if it’s done, as it’s only about 1/4 inch on the bottom. Is there a pan you recommend? It happens with your banana bread also. I agree with you, it’s probably the pans. Thanks for any recommendations. Your recipes are my go-to faves.
Hi Barbara, Those pans are actually great, so I don’t think your pan is the issue, or at least the material of the pan is not the issue. It is possible that a 9×5-inch pan would allow for a more even bake, but I’m thinking maybe you just need to bake it longer. Do you have an instant read thermometer? This one is great and reasonably priced. If it registers 205ºF or above, it’s done.
Could the whole batter be cooked in one bundt pan instead of two loaf pans?
Yes!
Thank you, it turned out perfectly!
Great to hear, Kristi! Thanks for writing 🙂
Could some chopped pecans or walnuts be added? Would anything need to change?
Absolutely! No need to change anything 🙂
Made this yesterday I followed recipe exactly adding cloves, allspice and fresh nutmeg. I am glad I didn’t cut back on the sugar . Very moist bread will most definitely make again
Great to hear, Judy! Thanks so much for writing and sharing your notes 🙂
I really needed to use up a can of pumpkin pie filling, but I don’t like pumpkin pie, so I did what every single recipe blog says not to do, and I replaced the canned pumpkin puree with canned pumpkin pie filling. Well, with a few tweaks, it actually worked out perfectly! I used 15oz Libby brand pumpkin pie filling, reduced the sugar to 225g (I did add chocolate chips, so without add-ins, 250g sugar might be better), and left out the four spices at the end. The bread came out absolutely heavenly. I couldn’t stop eating it fresh out of the oven! Thank you for a great, flexible recipe!
Great to hear, Carolina! Thanks so much for writing and sharing your notes/experience… no doubt many other bakers/commenters will be SO appreciative.
So I have made this recipe 4 times and it is to die for. It’s a no fail recipe it’s so moist ive tried every recipe for pumpkin bread this one is a no fail people will beg you for more too. My only ?is could I add sourdough discord to this recipe? Thanks
Great to hear, Angela! Thanks so much for writing. I think you could add discard: You could some of the water (50 grams) and an equal amount of the flour (50 grams) with 100 grams of discard. You would then use less flour and water: 127 grams water and 334 grams flour.
I loved this recipe! I cut down the oil by using half oil and half apple sauce. I also did half granulated sugar and half brown sugar.
I absolutely love this recipe! The second time I made it I decided to add a little twist to it so in place of the water I added about 3/4 of a cup of Mandarin oranges mashed up with a fork and about half of the can of the juice and also one tablespoon of vanilla and it came out awesome. I’ve also tried it with adding about 3/4 of a cup of finely chopped walnuts. I make the mini loaves and give them at Christmas and everyone just loves them. I’m so glad I found your recipe.
Great to hear, Patricia! This all sounds so interesting and delicious. Thanks so much for writing and sharing your notes 🙂
Very good. I took one loaf to a meeting & all got eaten or taken. I was glad we had another loaf at home 😋
I replaced one cup of sugar for ½ cup of brown sugar & replaced the water for apple cider. No allspice. Nice sweetness & very moist.
Great to hear! Thanks so much for writing and sharing this 🙂
This is my go-to recipe for pumpkin bread. So efficient and it uses the whole can of pumpkin! It’s the perfect amount of batter for my 4 loaf pampered chef clay baker tray thingy my sister gave me years ago. Thank you so much for posting!
Great to hear! Thanks so much for writing and sharing this 🙂
I tried this recipe today. It was delicious. I simplified it, though. I put all the dry ingredients in a bowl and mixed them together. Then I added wet ingredients one at a time, mixing each before adding another. I’m not sure what it would have tasted like if I had followed the directions more precisely, but it came out delicious and super easy the way I did it!
Love this method 🙂 Thanks for writing and sharing, Sallie!
Made this using fresh pumpkin (reduced water to 2/3 cup to account for added moisture in fresh), reduced sugar to 1 1/2 cup as suggested in another comment (1 cup white sugar & 1/2 cup packed brown sugar), avocado oil and all spices in the ingredient list.
It turned out perfectly and was delicious. My husband deemed it a “keeper”!
Great to hear, Patty! Thanks for writing and sharing your notes 🙂
Very moist delicious pumpkin bread. Simple to make and easy clean up. Perfect for a snowy winter day with a cup of hot coffee.
Even the grandchildren loved it!
Great to read this! Thanks so much for writing and sharing it 🙂