This pumpkin bread is super moist and full of pumpkin spice flavor! An easy, no-mixer recipe that you’ll make over and over again.
Recipe updated September 2024
So I’ve got this thing for pumpkin bread during the fall. I mean, who doesn’t? You can call me basic, but honestly, I think craving that anything pumpkin flavored when the air gets crisp is just natural human instinct. For me personally, the taste of pumpkin and spices just stirs up all sorts of nostalgia and immediately takes me to a cozy place. I. Love. It. So let’s talk about my recipe for pumpkin bread.
So you might deduce that I take pumpkin bread very seriously. And that’s true. Which is why you can trust that this recipe is a winner.
This pumpkin bread, you guys. The taste, the texture, the ease of whipping it up on a dime- it’s all there. It’s got just the right amount of sweetness and loads of pumpkin spice flavor. Super moist and incredibly soft, it simply melts in your mouth. This loaf has a tighter crumb that is deliciously dense, but still really light. Like you could easily eat 3 or 4 slices. Not speaking from experience here. I use extra vanilla and lots of spices in my pumpkin bread, which is what makes this recipe particularly delicious. So easy to whip up, you don’t even need to break out that mixer. I’m telling you guys, make this pumpkin bread, revel in all the fall feels, and then make it again.
Happy fall baking, friends!
What you’ll need to bake this pumpkin bread:
Vegetable oil: Makes this pumpkin bread extremely moist while still having a lighter texture.
Pumpkin puree: Pumpkin puree adds flavor, a little sweetness & moisture. Be sure to use pumpkin puree and NOT pumpkin pie filling.
Sour cream: Adds richness and moisture to the bread without adding too much density.
Sugar: Adds sweetness & makes for a tender crumb.
Brown sugar: Adds flavor & moisture.
Vanilla: I use extra vanilla in this recipe for an extra dose of flavor.
Eggs: For binding & structure.
Flour: For structure.
Kosher salt: To balance out all the sweetness.
Baking soda/ baking powder: For leavening.
Ground cinnamon, nutmeg, ginger, & cloves: I use a lot of spice in this pumpkin bread! The extra amount of spice in this recipe adds great warmth and flavor. It’s what makes this pumpkin bread especially cozy & delicious!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I use melted butter instead of oil? Vegetable oil places a big role in how moist & tender this pumpkin bread is, so I wouldn’t make the swap. Because vegetable oil doesn’t solidify at room temperature, this pumpkin bread will stay moist longer!
Can I use pumpkin pie filling instead of pumpkin puree? Nope! Pumpkin pie filling has a lot of added ingredients that will mess up this recipe. Be sure to use canned pumpkin puree!
Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 1, 9×5″ loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Breakfast, Snack, Dessert
Description
This pumpkin bread is super moist and full of pumpkin spice flavor! An easy, no-mixer recipe that you’ll make over and over again.
Ingredients
- 208 gm (1 2/3 cups spoon & leveled) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 112 gm (1/2 cup) vegetable oil
- 245 gm (1 cup) canned pumpkin puree (not pumpkin pie filling)
- 80 gm (1/3 cup) sour cream, room temperature
- 250 gm (1 1/4 cups) granulated sugar
- 60 gm (1/4 cup firmly packed) light brown sugar
- 2 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 350°F and lightly grease a 9×5″ baking pan with baking spray.
- In a large bowl, whisk together the flour, kosher salt, baking soda, baking powder and ground spices. Set aside.
- In another large bowl, whisk together the vegetable oil, pumpkin puree, milk, sugar, brown sugar, and vanilla. Next, whisk in the eggs one at a time.
- Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, gently fold the ingredients together until no more pockets of flour are visible. Be careful not to overmix.
- Pour the batter into the prepared pan. Bake for 55-65 minutes, until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs. Let the pumpkin bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Store at room temperature in an airtight container for up to 3 days.
Freezing: After the bread has cooled completely, wrap in a layer of plastic wrap, then a layer of aluminum foil, Place in a freezer-safe airtight container or zip-top bag before placing in the freezer. The pumpkin bread is good in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight & allow to come to room temperature before serving.
