Perfectly spiced, super moist, and highly addictive. This pumpkin bread recipe is packed with fall flavors, and is a perfect morning treat or afternoon snack.

Quick breads are a crowd pleasing favorite. And let’s be real – it’s not fall until you’ve made your first loaf of pumpkin bread. It’s gently spiced, tender, moist, and full of cozy flavors.

This recipe will be your new fave because it’s super moist, full of flavor, uses a FULL can of pumpkin, and made with just oil (no butter! Hey, that stuff’s expensive nowadays).

Even better, this pumpkin bread loaf improves over a day or two, and freezes beautifully (yay for pumpkin bread all the time!).

What you need to make this AWESOME Pumpkin Bread:

All Purpose Flour
Baking Soda and Baking Powder
Diamond Crystal Kosher Salt
Spices – Cinnamon, ground ginger, ground nutmeg, allspice, ground cloves.
Sugar – I use white sugar, but you can swap out some of the white sugar (1/4) for brown sugar.
Pumpkin (one whole can! Not pumpkin pie filling)
Molasses – Highly recommended for added depth of flavor.
Eggs
Sour Cream – Can swap out WHOLE milk Greek yogurt if you prefer.
Vegetable or Canola Oil

Tips on Making Moist Pumpkin Bread

Like all quick breads, this pumpkin bread recipe is super easy and comes together in minutes. That said, here are a few tips to ensure success:

Room Temp Ingredients: As with most recipes, makes sure your ingredients are room temperature. This ensures even baking, resulting in a moist loaf.
Avoid Over-Mixing: When mixing the wet ingredients into the dry ingredients, take care not to over-mix, but ensure that all lumps of flour are broken up. If you leave lumps of flour in the batter you’ll end up with pockets in the final baked good.
Watch for INDICATORS of Doneness: What does this mean? Welp – all ovens are a bit different (Mine is all over the place). Use sight, touch, and (ideally) check the internal temp to determine when it is done. The loaf should be golden brown, but not burned. Use a toothpick or cake tester to make sure there’s no wet batter that comes out when inserted.
Tent the Loaf: This loaf takes a while to bake. If your cake tester is still coming out with streaks of wet batter, and you’re worried about the top burning, you can put a piece of tin foil gently over the top to prevent browning.
Keep it Crispy! If you want the crust to stay crisp, wrap the loaf in a tea towel and store in a paper bag.

Storing and Freezing Instructions

This pumpkin bread is best eaten the second day when the flavors have a chance to meld. However, it is still delicious served warm from the oven!

It’s best to store the bread in an airtight container, or wrapped tightly in plastic wrap, in the refrigerator. It will last for up to 5 days in the refrigerator.

At room temperature, the bread will last for approximately 2 to 3 days. It is a moist loaf, so keep an eye on it if it’s out at room temperature.

To freeze the bread – Wrap it tightly in plastic wrap, then wrapped again with tin foil, before storing in an airtight container or plastic bag. The bread can be frozen for up to 3 months.

To defrost, remove from the freezer and allow to come to room temperature on the counter.

If you think you’ll want to only defrost a few slices at a time, or part of the bread, you can wrap the pieces individually. This way you don’t have to defrost the whole loaf!

If you liked this Moist Pumpkin Bread recipe, you may also like:

Sweet Pear and Crunchy Walnut Muffins (another fall baked good!)

Did you enjoy this recipe, make sure to rate it and comment!