I’ve got the coziest moist pumpkin bread recipe you’ll ever need, perfect for those crisp fall mornings when nothing but something spiced and warm will do. It’s ridiculously simple to whip up, with ingredients you probably already have tucked away in your pantry.
My secret? A quarter cup of water that transforms ordinary pumpkin bread into something gloriously moist. Trust me, the aroma of this baking will have everyone wandering into your kitchen wondering what magic you’re creating.
Why You’ll Love this Moist Pumpkin Bread
Three reasons why this pumpkin bread will become your fall favorite.
First, it’s incredibly moist thanks to the perfect balance of pumpkin puree and oil—no dry, crumbly slices here!
Second, the warm spice blend of cinnamon and nutmeg creates that cozy autumn flavor we all crave when the leaves start changing.
Third, it’s wonderfully simple to make, with basic ingredients you probably have on hand already.
I’m convinced the secret is in that quarter cup of water, which keeps the texture just right.
Ready in about an hour, with minimal dishes to wash? That’s my kind of recipe!
What Ingredients are in Moist Pumpkin Bread?
This classic pumpkin bread recipe comes together with simple pantry staples and fresh pumpkin puree for that perfect fall flavor.
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- ¼ cup water
Feel free to enhance your bread with optional mix-ins like chopped walnuts, chocolate chips, or even a sprinkle of pumpkin seeds on top—the base recipe is wonderfully adaptable to your personal taste preferences.
How to Make this Moist Pumpkin Bread
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F and thoroughly grease a loaf pan. This preparation guarantees your bread won’t stick after baking, which is always a small kitchen victory.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
Getting these mixed well creates an even flavor profile throughout your bread.
Step 3: Mix the Wet Ingredients
In a separate, larger bowl, combine 1 cup pumpkin puree, 1 cup sugar, ½ cup vegetable oil, 2 eggs, and ¼ cup water.
Blend until smooth and well incorporated, which might take a minute of stirring.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients, mixing just until combined.
Overmixing leads to tough bread, so we want to stop when no dry flour pockets remain.
Step 5: Transfer to Baking Pan
Pour your batter into the greased loaf pan, spreading it evenly with a spatula.
The consistency should be thick but pourable—perfect for developing that classic pumpkin bread texture.
Step 6: Bake to Perfection
Bake for 50-60 minutes in your preheated oven.
The house will fill with the most comforting autumn aromas while it transforms into golden-brown deliciousness.
Step 7: Check for Doneness
Test the center with a toothpick—it should come out clean or with just a few moist crumbs.
This little test saves us from the disappointment of underbaked centers.
Step 8: Cool Before Serving
Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
Patience here rewards you with slices that hold together beautifully rather than crumbling apart.
For more consistent results when making this recipe regularly, using a quality stand mixer will ensure your wet and dry ingredients blend perfectly without overmixing.
What to Serve with Moist Pumpkin Bread
This versatile quick bread works beautifully for breakfast, afternoon snacks, or even dessert.
For morning enjoyment, pair a warm slice with cream cheese or a smear of salted butter that melts into all those nooks and crannies. Coffee is the natural companion here—a medium roast cuts through the sweetness perfectly.
For afternoon tea, try serving alongside apple slices or a dollop of vanilla Greek yogurt for contrast.
When dessert calls, transform your pumpkin bread into something special with a drizzle of maple glaze or a scoop of cinnamon ice cream.
And honestly, who doesn’t love a slice straight from the loaf, eaten over the kitchen sink? That’s sometimes the very best way.
Moist Pumpkin Bread Substitutions and Variations
- Mix-ins: Fold in ½ cup chocolate chips, chopped walnuts, dried cranberries, or candied ginger before baking.
- Toppings: Sprinkle pumpkin seeds on top before baking, or finish with a cream cheese frosting or streusel topping for a dessert-like treat.
- Sweetener swaps: Reduce sugar to ¾ cup, or replace with brown sugar for deeper caramel notes.
Leftovers and Storage for this Moist Pumpkin Bread
This pumpkin bread actually tastes even better the day after baking as the flavors have time to meld together. To keep it fresh:
- Room temperature: Store in an airtight container for up to 3 days. Wrap in plastic wrap first, then place in a container to maintain moisture.
- Refrigeration: Keeps for up to 1 week. Just bring slices to room temperature before enjoying, or warm slightly for that fresh-baked feel.
- Freezer friendly: Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
To revive slightly stale bread, pop a slice in the microwave for 10-15 seconds or toast lightly.
The natural oils in this recipe help prevent it from drying out too quickly—one of the many reasons this pumpkin bread remains a favorite!
Final Thoughts
This simple pumpkin bread hits all the right notes with its perfect balance of spices and incredibly moist texture. The recipe comes together in just minutes with pantry staples, making it ideal for busy autumn weekends when you want something homemade without the fuss. It’s equally welcome at a holiday breakfast table or packed in lunchboxes for a sweet midday treat.
The versatility of pumpkin bread extends beyond dessert—try it toasted with a smear of cream cheese for breakfast or served alongside afternoon tea when the weather turns crisp.
There’s something undeniably comforting about the aroma of pumpkin and spices filling the kitchen as the days grow shorter. The recipe yields two generous loaves that can be enjoyed fresh or frozen for later enjoyment.