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The Ultimate Super Moist Pumpkin Bread Recipe (Stays Tender for Days!)

A loaf of rich, orange-colored moist pumpkin bread topped with thick white icing drizzled across the top.
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You need a pumpkin bread recipe that delivers on moisture and flavor every time. This recipe uses simple ingredients and oil instead of butter to guarantee a super moist pumpkin bread that stays tender for days. It is quick to mix up and full of warm fall spices, making it the best pumpkin bread for fall baking or gifting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This combines your dry ingredients.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. The oil is key to keeping this bread moist.
  4. Pour the wet ingredients into the dry ingredients. Mix them together with a spatula just until combined. Do not overmix; a few small streaks of flour are fine.
  5. If using, gently fold in the chopped nuts.
  6. Pour the batter into your prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. If making the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • To keep your pumpkin bread moist longer, wrap the cooled loaf tightly in plastic wrap, then place it in an airtight container at room temperature for up to four days.
  • For an even richer flavor, substitute 1/4 cup of the oil with 1/4 cup of sour cream. This adds moisture and a slight tang.
  • If you want a streusel topping, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cut into small pieces), and 1/2 teaspoon cinnamon until crumbly. Sprinkle over the batter before baking.

Nutrition

Find it online: https://tastethisplate.com/moist-pumpkin-bread-recipe-easy-and-tender/