Pumpkin Bread
on Oct 06, 2025
The perfect moist and delicious Pumpkin Bread recipe. This is always a family favorite fall recipe!
The perfect pumpkin bread
Through many tests I have developed my perfect pumpkin bread recipe.
This is a fall staple recipe and one that never lasts long in my house!
Here is why I love it:
- Moist: without being gooey or too soft that it falls apart. This bread has the perfect crumb.
- Sweet: without being overwhelming.
- Pumpkin spiced: just the right amount of pumpkin pie spice to bring all the flavors together and make your kitchen smell amazing.
- Delicious: warm or cold, this pumpkin bread tastes amazing!
Pumpkin Bread Ingredients
You can find the full recipe with instructions at the bottom of this post, but here is the quick overview of the ingredients you will need.
- All-purpose flour: this recipe has not been tested with other flours, but would likely work with 1:1 gluten free flour or whole wheat pastry flour.
- Canned pumpkin: not pumpkin pie filling.
- Olive oil: oil is key for getting the perfect moist pumpkin bread. You can substitute this for vegetable oil if you want.
- Water: adds a soft, tender crumb to the bread.
- Eggs
- Baking soda and baking powder
- Salt
- Sugar and Brown Sugar
- Vanilla extract
- Pumpkin pie spice and Cinnamon
How to make pumpkin bread
Step 1: Whisk together the dry ingredients in a mixing bowl: flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon.
Step 2: In a separate bowl, whisk together the pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract.
Step 3: Add the dry ingredients to the wet and mix until just combined.
Recipe Tip
Be sure not to over mix the batter as this will result in a dense and dry bread.
Step 4: Pour the batter into a greased 9 by 5 loaf pan.
Step 5: Bake the pumpkin bread at 350 for 60-70 minutes, or until a toothpick inserted comes out clean.
Recipe Tip
If the pumpkin bread is browning too quickly on top, cover it with foil. I did this around the 45 minute mark and finished baking the bread loosely tented with foil over the top.
Step 6: Allow the pumpkin bread to cool in the pan until no longer hot, then transfer it to a wire cooling rack to cool completely.
This is delicious by itself, but spread a little butter on top for an even more decadent bite.
Bake a batch of this pumpkin bread this weekend!
Storing
Store leftover pumpkin bread in the refrigerator for up to a week, if it lasts that long!
More Pumpkin Recipes
Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin
- ½ cup olive oil, or vegetable oil
- ¼ cup water
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Instructions
- Whisk together the flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk together the pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into a greased 9 by 5 loaf pan.
- Bake the pumpkin bread at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out clean. Tent the top with foil if the bread is beginning to brown too quickly on the edges. (I did this around 40-45 minutes into baking, then finished cooking it the rest of the way with the foil loosely over the top).
- Allow the pumpkin bread to cool in the pan until no longer hot, then transfer to a wire cooling rack to cool completely.
