Pumpkin Bread Recipe (Easy and Super Moist)

Name: Easy Pumpkin Bread Recipe (Beginner-Friendly, Super Moist)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 ounces homemade pumpkin purée or 1 can Libby's Canned Pumpkin (425g); 3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below; 3 cups granulated sugar (595g); 2 teaspoons baking soda (10g); 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g); 1 teaspoon cinnamon, or more to taste (2g); 1 teaspoon nutmeg, freshly grated or more to taste (1g); 1 cup vegetable oil (227g); 4 large eggs, room temperature (200g); 2/3 cup water (140g) (substitute orange juice or apple cider); 2 teaspoons pure vanilla extract (8g); 1 cup toasted pumpkin seeds (optional) (140g)

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This is my late 99-year-old Granny's pumpkin bread, the one my family has made for generations, and it's still the best I've ever eaten. It's genuinely moist, keeps for days, and comes together in one bowl with no mixer needed. This recipe makes two loaves, one to keep and one to share or freeze ahead of holiday company.

A loaf of cooling pumpkin bread loaf glistening with a bakery-style crevice down the middle.

Jump to:

Why You'll Love This Recipe
Pumpkin Bread Ingredients
How to Make Pumpkin Bread Step-by-Step
The Secret to Moist Pumpkin Bread
Pumpkin Bread Troubleshooting
Equipment (Glass Pan vs Metal Pan)
Variations
Substitutions
Small Batch Pumpkin Bread Recipe
How to Store and Freeze Pumpkin Bread
Pumpkin Bread FAQ
More Pumpkin Recipes to Love
📖 Recipe
Gifting Homemade Pumpkin Bread
Food Safety
How to Tell When Pumpkin Bread is Done
What is Downeast Maine Pumpkin Bread?
Homemade Pumpkin Bread vs Starbucks Pumpkin Bread

Slices of pumpkin bread with toasted pumkin seed topping.

Why You'll Love This Recipe

Here's why this vintage loaf has been our family's go-to for at least four generations:

Easy for beginner bakers: Perfect pumpkin bread recipe for beginners
No mixer needed: one bowl and a whisk, about 15 minutes of hands-on time
Stays moist for days: Better than a bakery or Starbucks, and cheaper to make
Make-ahead friendly: Freezes beautifully in advance of the holidays or entertaining
Easy to customize with seeds, streusel topping, nuts, or chocolate chips

Pumpkin bread recipe ingredients labled on a cutting board.

Pumpkin Bread Ingredients

A handful of pantry staples, no butter to soften and no mixer to drag out. Use my quick homemade pumpkin purée or canned pumpkin (not pumpkin pie filling, which is already sweetened and spiced).

pumpkin purée (homemade or canned)
all-purpose flour (or 00 flour for a finer crumb)
granulated sugar (or pure cane sugar)
baking soda
cinnamon and nutmeg (or homemade pumpkin pie spice)
salt
vegetable oil is one of the keys to a super moist crumb (substitute with coconut oil or grapeseed oil)
Homemade vanilla extract (or store-bought)
eggs
water (or orange juice or apple cider)
toasted pumpkin seeds, pecans, walnuts, or chocolate chips (optional)

Full ingredient measurements can be found in the recipe card.

Slices of super moist pumpkin bread with toasted pumpkin seed topping.

How to Make Pumpkin Bread Step-by-Step

Four steps, one bowl, no mixer. Prefer muffins? This exact batter makes about 30 pumpkin muffins, baked at 350°F for 25 to 30 minutes (see my pumpkin muffins for the full method).

Step 1. Prep the pans. Heat the oven to 350°F/176°C. Grease and flour two 9x5-inch loaf pans, or line them with parchment, so the loaves release cleanly. You can also use 8x4-inch pans, which make taller loaves that need a few extra minutes in the oven.

A scoop of flour added to one of the buttered loaf pans.

Two buttered, floured, and parchment-lined loaf pans ready for pumpkin bread batter.

Step 2. Whisk the dry ingredients. In a large bowl, whisk the flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined, so the baking soda is evenly distributed and the loaves rise evenly.

Dry pumpkin bread ingredients in a bowl before being whisked to combine.

Making a well in the whisked flour mixture for pumpkin bread.

Step 3. Add the wet ingredients. Mix the oil, eggs, water, vanilla, and pumpkin purée together in a separate bowl or large measuring glass just until smooth (about 30 seconds). Make a well in the flour mixture, pour in the wet ingredients, and stir just until combined and no flour streaks remain. A few small lumps are fine. Do not overmix, or the bread can become dense. If adding toasted seeds, fold them into the batter.

All the wet pumpkin bread ingredients added to a glass pyrex mixing glass.

All the wet pumpkin bread ingredients mixed up in a glass measuring cup until smooth.

Pouring the combined wet ingredients into a well in the center of the flour mixture to make pumpkin bread batter.

Pumpkin spice pumpkin bread batter in a mixing bowl after just being combined properly with a few lumps, but no flour streaks.

Step 4. Bake. Divide the batter between the pans, filling each about two-thirds full. Bake 60 to 65 minutes for 9x5 pans (a little longer for 8x4), until a toothpick inserted in the center comes out clean. If the tops brown too fast around the 45-minute mark, tent loosely with foil. Cool 10 minutes in the pans, then turn out onto a rack to finish cooling.

The Secret to Moist Pumpkin Bread

Use oil, not butter. Oil keeps the crumb moist for days where butter firms up when cold.
Don't overmix. Stir just until combined. Overmixing develops gluten and gives you dense, tough bread.
Measure flour by scoop and level. Don't dip the measuring cup into the bag, that packs the flour down and adds far more than the recipe needs, which dries out the loaf. Instead, spoon the flour loosely into the cup until it overflows, then sweep a straight edge across the top to level it off. Better yet, weigh it with a kitchen scale.
Bake until a toothpick comes out clean. Pulled early, the center sinks and turns gummy as it cools.

Pumpkin Bread Troubleshooting

If a loaf doesn't turn out right, it's almost always one of these, and each is an easy fix next time:

Sank in the middle: usually underbaking. The center wasn't set when it came out, so it collapsed as it cooled. Too much baking soda or too much pumpkin can also do it. Toothpick-test the very center in a few spots, and don't open the oven before 45 minutes.
Gummy or wet in the middle: also underbaking, the toothpick likely hit a moist spot. Test in a few places in the center of the loaf, and make sure you're using a 9x5 or 8x4-inch pan so the batter isn't too deep to cook through.
Dense or heavy: from overmixing, which develops the gluten. Stir just until combined, a few small lumps are fine. Too much flour or old baking soda can also do it.
Dry: from overbaking or too much flour. Start checking at 55 minutes and pull it as soon as the toothpick shows a few moist crumbs. Measure flour by scoop and level, and use oil, not butter.
If you overbake pumpkin bread, wrap while slightly warm - This traps moisture and helps it not dry out as much
Burnt top, raw center: the oven runs hot, or the pan is dark. Tent loosely with foil after 45 minutes, keep the rack in the center, and check your oven with a thermometer.
Stuck to the pan: grease and flour well or line the bottom with parchment, and let the loaf cool 10 minutes before turning it out.
Use parchment paper - You can always line your pans for easier removal after buttering and flouring the pans.

Equipment (Glass Pan vs Metal Pan)

The pan material makes a difference in baking time and results:

Aluminum Metal pans (recommended) - Conduct heat better, resulting in evenly baked bread with a nicely browned crust
Glass pans - Heat more slowly but retain heat longer. May need to add 10-15 minutes to baking time. The bottom and sides may brown more quickly
Dark metal pans - Absorb more heat and can cause over-browning. Watch closely and tent with foil earlier
Light-colored metal pans - Best choice for even browning and consistent results

Variations

A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.

Golden brown moist pumpkin bread loaf in the pan after baking.

A raspberry pumpkin muffin sliced open revealing whole raspberries baked inside the pumpkin spice crumb.

Tender golden brown blueberry pumpkin muffins with blueberries visible throughout the top with a single muffin in the center without any topping and the rest with pumpkin seed crunch topping to make it more bakery-style.

Chocolate chip pumpkin bread: For irresistible pumpkin chocolate chip bread, fold 1 cup (170g) chocolate chips into the batter before baking. Use semi-sweet, dark chocolate, or milk chocolate chips. You can also sprinkle extra on top before baking for a beautiful presentation like in this chocolate chunk banana bread recipe.
Pumpkin raisin bread (or pumpkin cranberry bread): Fold 1 cup of regular or golden raisins or dried cranberries into the batter for pumpkin raisin bread with fruity sweetness.
Add crystallized ginger - Fold small diced crystallized ginger into the batter for spicy-sweet flavor
Add espresso powder - Deepens the spice flavors and adds subtle coffee notes
Nutty: fold in toasted pecans or walnuts, or scatter them on top before baking.
Pumpkin pie spiced: swap the cinnamon and nutmeg for an equal amount of pumpkin pie spice.
Mini loaves: divide among mini pans for gifting, reducing the bake time and checking early.
Pumpkin muffins: Check out my dedicated pumpkin muffin post here.

Substitutions

For pumpkin bread with coconut oil, use melted coconut oil as a 1:1 substitute or melted unsalted butter. For a healthier option, you can substitute half the oil with unsweetened applesauce.
Liquid options: water keeps it neutral with a more pumpkin-forward flavor, but you can swap in orange juice or apple cider for fall flavors, or buttermilk or milk (any fat percentage, dairy or non-dairy). Each keeps the bread perfectly moist.
Sugar: the recipe uses all white granulated sugar, but you can swap in some or all brown sugar for a deeper, caramel flavor and a touch more moisture from the molasses. You can also reduce the total to 2 cups for a less sweet loaf, but it will change the texture of the crumb somewhat.
All-purpose flour - Use half whole wheat flour and half all-purpose, or try white whole wheat flour for whole grain pumpkin bread
Eggs - For pumpkin bread recipe no eggs (vegan pumpkin bread), use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes)
For gluten-free - Use 1:1 gluten-free flour blend (Bob's Red Mill and King Arthur Gluten-Free all-purpose flours both work great)
For dairy-free pumpkin bread - Good news! This recipe is already dairy-free when using oil and water (or orange juice or apple cider)

Small Batch Pumpkin Bread Recipe

Need just one loaf? No problem! Find single-loaf measurements in the recipe notes-perfect for using up leftover canned pumpkin or when you don't want two loaves.

How to Store and Freeze Pumpkin Bread

Room temperature: wrap well and keep at room temperature for up to 3 to 4 days. It does not need refrigerating, and the counter keeps the crumb softer.
Refrigerator: if your kitchen is warm, refrigerate wrapped loaves for up to a week, though it firms up slightly cold.
Freezer: cool completely, wrap in parchment then sustainable cling film, and freeze in an airtight bag for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

Pumpkin Bread FAQ

Does pumpkin bread need to be refrigerated?

No. Well-wrapped pumpkin bread keeps at room temperature for 3 to 4 days, and the counter actually keeps the crumb softer than the fridge. Refrigerate it only if your kitchen is very warm or you want to keep it closer to a week, though it firms up slightly when cold.

How long does pumpkin bread last?

Wrapped at room temperature, about 3 to 4 days. In the refrigerator, up to a week. In the freezer, up to 3 months. Always let it cool completely before wrapping so trapped steam doesn't make it soggy.

Can you freeze pumpkin bread?

Yes, it freezes beautifully. Cool the loaf completely, wrap it in parchment and then sustainable cling film, and place it in an airtight freezer bag for up to 3 months. Thaw at room temperature, still wrapped, so the surface doesn't dry out.

Why did my pumpkin bread sink in the middle?

Usually one of three things: it was underbaked and the wet center collapsed as it cooled, there was too much baking soda so the loaf rose fast then fell, or there was too much pumpkin or liquid in the batter. Bake until a toothpick comes out clean, measure the leavening carefully, and don't overdo the purée.

Can I make this pumpkin bread as muffins?

Yes. This exact batter makes about 30 pumpkin muffins. Fill lined muffin cups three-quarters full and bake at 350°F for 25 to 30 minutes, until a toothpick comes out clean.

What is Downeast Maine pumpkin bread?

Downeast Maine pumpkin bread is a popular version known for being especially moist and tender, made with oil and a generous amount of pumpkin. This recipe delivers that same super-moist crumb, with warm spices and an optional pumpkin seed crunch on top.

Is this like Starbucks pumpkin bread?

It's better and cheaper to make at home. Like the Starbucks pumpkin loaf, it's moist, tender, and warmly spiced, but this version uses real pumpkin, no preservatives, and you can top it with toasted pumpkin seeds for a bakery-style finish.

Can you use butter instead of oil in pumpkin bread?

You can, but oil is what keeps this bread so moist for days, where butter firms up when it cools. If you want to use butter, melt it and swap it one--for-one, just know the crumb will be a little less tender the next day.

More Pumpkin Recipes to Love

If you're looking for more pumpkin bread recipes (or ways to use up that leftover canned pumpkin), here are a few of our family's favorite pumpkin recipes to make right now!

Let's get started!

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📖 Recipe

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This post is dedicated to my Granny L., who raised 8 kids and somehow still managed to make countless wholesome meals from her garden, deep freezer, and pantry like a total pro, 365 days a year! Thank you for the endless Sunday lunches and all of your delicious food and recipes that I'm still making today. I Love you♡

Gifting Homemade Pumpkin Bread

Pumpkin bread mini loaves make wonderful homemade gifts! Bake in disposable mini loaf pans (Reynolds 7x3-inch work perfectly). Wrap cooled loaves in plastic wrap, then in decorative parchment or wax paper. Tie with baker's twine or ribbon and attach a gift tag with storage instructions. Gift within 1-2 days of baking for maximum freshness!

Food Safety

Store pumpkin bread properly to prevent mold growth - wrapped tightly at room temperature for up to 3-4 days, refrigerated for up to 1 week, or frozen for up to 3 months.
When using eggs, ensure they are fresh. Room temperature eggs are ideal for baking.
Allow baked goods to cool completely before wrapping to prevent condensation and mold growth.
If using homemade pumpkin puree, ensure pumpkins are thoroughly washed and/or peeled before roasting.
Use clean utensils and work surfaces to prevent cross-contamination
Canned pumpkin should be stored in a cool, dry place. Once opened, refrigerate the unused portion in an airtight container for up to 1 week or freeze it for longer.
Don't use oil that smells rancid - always check oil before using it in baking.

See more guidelines at USDA.gov.

Signs Your Pumpkin Bread Has Gone Bad

Fresh pumpkin bread should smell sweet and spiced. Discard if you notice:

Mold (any color spots or fuzzy growth)
Off smell (sour or fermented odor)
Slimy or overly moist texture
Hardening or excessive dryness after only 1-2 days
Has been at room temperature for more than 4 days

Perfectly baked pumpkin bread with crunchy pepitas.

How to Tell When Pumpkin Bread is Done

Knowing when pumpkin bread is fully baked is crucial for perfect results. Here are the signs to look for:

The toothpick test - Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with just a few moist crumbs (not wet batter). Test in 2-3 spots to be sure
The crack - Look for a nice long crack running down the center of the loaf - this is a sign it's fully cooked or nearly done
Springs back - Gently press the top of the bread; it should spring back rather than leaving an indentation
Golden brown color - The top should be deep golden brown (if it's browning too quickly, tent with foil)
Pulls away from edges - The bread should start pulling away slightly from the sides of the pan
No jiggle - When you gently shake the pan, the center shouldn't jiggle

Baking time can vary from 60-75 minutes depending on your oven, pan material (glass takes longer than metal), and how full your pans are. Start checking at 55 minutes and add time as needed.

What is Downeast Maine Pumpkin Bread?

Downeast pumpkin bread (also called Downeast Maine pumpkin bread) is a regional variation that became famous through community cookbooks in coastal Maine.

The term "Downeast" refers to the eastern coastal region of Maine. This traditional Maine pumpkin bread recipe is very similar to my Great Granny M's recipe (from my mom's side), typically featuring warm spices like cinnamon, nutmeg, cloves, and ginger.

The main difference is that some Downeast pumpkin bread recipes include additional spices like ginger and cloves, while this family recipe (from my Dad's side) focuses on cinnamon and nutmeg.

Both versions celebrate the simple, moist, spiced pumpkin loaf that's become an American fall baking tradition and a Thanksgiving favorite.

Homemade Pumpkin Bread vs Starbucks Pumpkin Bread

If you love Starbucks pumpkin bread, you're going to love this homemade version! Here's how they compare:

Why This Recipe is Better Than Starbucks Pumpkin & Pepita Loaf

Fresher ingredients - You control exactly what goes in, no weird preservatives or additives
Customizable - Add more pepitas if you want, chocolate chips, toasted nuts, or adjust spices to your preference.
More cost-effective - One Starbucks slice costs $4.95 (at the time of writing this); this recipe makes 2 full loaves for a fraction of the cost!
Super moist texture - This pumpkin bread stays moist for days.
Made with love - Nothing beats homemade!

Similarities to Starbucks Pumpkin Bread

Like Starbucks pumpkin bread, this recipe features warm fall spices, crunchy pepita seeds (optional), a tender crumb, and that signature crack down the center that makes it look bakery-perfect.

Both are moist, perfectly sweet, and absolutely delicious with coffee or as an afternoon snack, but homemade is healthier!

How to Get the Bakery-Style Crack on Top

That beautiful crack running down the center of pumpkin bread (just like Starbucks!) happens naturally when the bread rises in the oven. To encourage this:

Don't over-mix your batter
Fill pans about ⅔ full
Bake at the correct temperature (350°F)
Don't open the oven door during the first 40 minutes
The crack usually appears around 40-50 minutes into baking

Comments

Made the Recipe? Tell Us What You Think! Cancel reply

Lynnette Scrutton says

April 10, 2026 at 4:22 am

Dear Kelly,
After searching for what I love most in a pumpkin bread, I came upon your recipes for pumpkin bread and for banana bread, baked both and they are exactly what I was hoping for. Thank you! I used toasted walnuts in both. Also, I will check out your other recipes on your site.
- Lynn

- Kelly Leding says
  
  September 07, 2026 at 12:43 pm
  
  It makes me so happy you enjoyed these recipes, Lynn!🤗 We love it with walnuts and even pecans too...great choice! Thank you so much for taking the time to come back and leave a comment. I really do make this bread every single year...it's just not the holidays without it.❤️ Happy baking and let me know if you ever have any questions.