Super Moist Pumpkin Bread

33 reviews / 4.5 average

This uncomplicated, EXTRA moist, sugared pumpkin bread is straight up classy.

Classy, among other things. Like barely sweet, perfectly moist, and if you so choose, a perfect canvas for melty butter or – I’m going to go there – HONEY PECAN CREAM CHEESE?? – with your morning coffee.

This guy is simple and straightforward: no chocolate chips, no nuts (gah! the betrayal), and no frosting or overloaded crumble on top in my usual over-the-top style.

Just simple, like s-i-m-p-l-e, gorgeous, classy pumpkin bread.

Pumpkin bread sliced.

How This Pumpkin Bread Came To Be

Baking used to be my favorite thing – it’s actually why I started the blog. I baked almost every Saturday morning in our little condo kitchen with the terribly yellow overhead lights and the 1970’s oven and loved every second of it. My first blog post was actually a pretty average recipe for chocolate chip muffins in which I forgot to list the CHOCOLATE CHIPS. 🙈 Humble beginnings.

As much as I loved baking, as Pinch of Yum started to become more of a thing, like a this-is-my-job thing, I started to feel like the “meal time” recipes were most valuable to myself (and others) rather than just baking recipes. I found that the people who were reading my little blog were hungry (aaaa! get it?) for yummy meal recipes maybe even more than they were for baking and desserts. Meal time recipes were what people wanted, they were something I enjoyed, they was performing well for the blog…

All of this led me to a place where I kind of put baking on the top shelf for a while – still there, but just out of reach.

But why? That’s sort of what I’ve been asking myself lately as I’ve realized my need to stay in love, stay fresh, stay grounded with what I’m doing. So in the last two months, I’ve been re-introducing baking into my life as I try to really get back to the core of loving food and cooking.

Whether cooking or baking, from the basic weeknight dinner recipes like the pumpkin spaghetti I’ve been eating for the last 900 meals straight to this homemade pumpkin bread that is just really, really delicious even when it’s not embellished upon at all, it all just feels so nourishing in my own personal little season of food + work + life inspiration. Fall is good for us like that.

And regarding the mention of pumpkin recipes back to back? You know I’m not even sorry about it.

Pumpkin bread on parchment after baking.

Moist, Delicious, Simple

Today’s pumpkin bread, as the obnoxious title suggests, is deliciously moist. The most important quality of a good pumpkin bread, IMHO. Really, in any good bread (see also: another deliciously moist favorite in this Lemon Poppyseed Zucchini Bread).

It isn’t made with any homemade oat flours or egg substitutes or honey in place of sugar because that’s just not where I’m at with food right now. Where I AM at is getting back to the love of the food, and the love of the food in this pumpkin bread is eggs, oil, flour, pumpkin, and real sugar.

Pumpkin bread on parchment with butter and honey.

If (er, when) you feel like you just need to ground yourself in the basics of life, food, and the beauty of changing seasons, this basic + awesome, deliciously moist pumpkin bread is here for you.

And look! Even though it really doesn’t need anything, you can, if you so desire, put butter all over it. And honey.

Happy fall!

Pumpkin bread with butter stacked.

Common Questions About This Pumpkin Bread

Can I make this gluten-free?

Probably! Use your favorite 1:1 GF flour that’s best for baking, or check out our gluten-free Favorite Pumpkin Muffins here.

Can I make this with less sugar?

Sugar is part of what gives the bread moisture! You can cut the amount of sugar, but it will affect the texture and dry the bread out a bit. For the most yummy and moist version, use the full amount! (It ends up being about 1-2 tablespoons sugar per slice.)

Can I use just one type of oil for this?

You can just use one type of oil – I liked using both because it gave a very subtle olive oil flavor without being overpowering.

Why two loaves?

Because why not?? But seriously: one for you, one for a friend or in the freezer for later.

Is that amount of salt correct?

Two teaspoons seems like a lot of salt but it really helps the flavor of the bread (pumpkin, spices, even sugar) come through.

More Pumpkin Goodness For All Your Fall Needs

Watch How To Make This Recipe:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Bread in a stack with butter.

Super Moist Pumpkin Bread

  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 12 slices per loaf (x 2 loaves = 24 servings) 1x


This is an easy, classic, super moist pumpkin bread recipe made with olive oil, pumpkin, and cinnamon, and topped with crunchy turbinado sugar.


  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 2 cups white sugar
  • 1 15-ounce can pumpkin (not pie filling – just regular pumpkin purée)
  • 1/2 cup milk
  • 1/4 cup water
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 heaping teaspoon cinnamon
  • 1/4 cup melted butter
  • 1/4 cup turbinado sugar


  1. Preheat the oven to 350 degrees. Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.
  2. Stir in the flour, baking soda, salt, and cinnamon.
  3. Transfer batter to two 9x5inch loaf pans lined with parchment paper. Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean. When in doubt, I’d say err on the side of underbaking since it yields a most moist bread. The longer it bakes the more possibility you have that the bread will dry out.
  4. Let cool slightly before slicing and serving. Store in the refrigerator.



Nutrition facts are for 1 slice out of a total 24 slices between the two loaves.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin bread, moist pumpkin bread, easy pumpkin bread

Recipe Card powered by Tasty Recipes logo

One More Thing!

This recipe is part of our easy pumpkin recipes page. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Pinch of Yum Logo

    Hi Lindsay! I love your recipes 🙂 Any advice on temp/time if I wanted to make pumpkin bread muffins? I only have one loaf pan, so trying to be creative!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Tai! We haven’t tried making muffins with this recipe, so we can’t say for sure. We think it’s worth a try, but bake time would probably be in the 10-15 minute range. If you give it a try, we’d love to hear back!

  2. Pinch of Yum Logo
    Brenda Pellerin

    My hubby isn’t as crazy about pumpkin bread as I am, so I cut recipe in half! What a mistake! He loved it so much, 2 days later i’m making more! I used mini loaf pans & stirred in some glazed pecans..incredible! Actually more moist after completely cooled the next day! Thanx do much for this easy yet spectacular recipe!

  3. Pinch of Yum Logo
    Brenda Pellerin

    My hubby isn’t as crazy about pumpkin bread as I am, so I cut recipe in half! What a mistake! He loved it so much, 2 days later in making more! I used mini loaf pans & stirred in some glazed pecans..incredible! Actually more moist after completely cooled the next day! Thanx do much for this easy yet spectacular recipe!

  4. Pinch of Yum Logo

    LOVED this bread!! Only thing is – this took almost 55 minutes before it was done. Nothing I used was expired, or overmixed and my oven is a year old! Other than that – DELICIOUS!!

  5. Pinch of Yum Logo

    Best pumpkin bread recipe I’ve tried 🤤🤤 it needed a total of about 1 hour in the oven.

  6. Pinch of Yum Logo
    Erika DeWitt

    Delicious! I couldn’t find pumpkin purée or turbinado sugar at my local store, so I made the purée myself with a real pumpkin and substituted brown sugar. Came out perfect.

  7. Pinch of Yum Logo

    My bread turned out very heavy and took forever to bake. Do you know what I might have done wrong? I wanted to love this so much!

    1. Pinch of Yum Logo
      Krista Teigen

      Sorry to hear that, Erin! It’s so hard to say for sure what may have went wrong. It could be due to the difference in ovens, damaged/outdated baking soda, overmixing the batter, or letting the batter sit too long before baking.

  8. Pinch of Yum Logo
    Felicia B.

    I made this but switched up some ingredients and it was still good. I used a cake mold pan. I used 1 tsp salt, 1 cup maple , 1 cup brown sugar, 1 1/2 cups white pastry flour, 1 1/2 cups whole wheat flour, 1/2 cup flax meal, and 1/2 cup buttermilk. I also added walnuts.

  9. Pinch of Yum Logo

    DELICIOUS!! My only change was this took another 15 minutes longer to bake in my oven – but it couldn’t just been MY oven. Otherwise, super moist and super delicious!

  10. Pinch of Yum Logo

    This looks so moist and so delicious! Thank you, I can’t wait to bake it ASAP! Also thank you for a recipe for two loaves, less work later when I can take the second out of the freezer. What is the best way to freeze the second loaf so it maintains its moisture/flavor?

      1. Pinch of Yum Logo

        Made it with my four year old and we both loved it! I used 3/4 cup of white sugar and 1/2 cup honey and it was just sweet enough! Thank you for another great recipe!

  11. Pinch of Yum Logo

    I made a few changes to this recipe to make it refined sugar free and it still turned out perfectly! I replaced the sugar with maple syrup and removed the water and half of the milk. I also omitted the butter and sugar topping. It did seem to need a little extra time cooking (maybe because it didn’t have the butter?) I think I ended up leaving it in for a total of 50 min.

    Here’s an ingredient list if anyone else is interested in making it this way:
    4 eggs
    1/2 cup vegetable oil
    1/2 cup olive oil
    2 cups pure maple syrup
    1 15-ounce can pumpkin (not pie filling – just regular pumpkin purée)
    1/4 cup milk
    3 1/2 cups all purpose flour
    2 teaspoons baking soda
    2 teaspoons salt
    1 heaping teaspoon cinnamon

    1. Pinch of Yum Logo
      Krista Teigen

      So happy you liked it Lexy, and thanks so much for sharing your edits to make the recipe sugar free!

  12. Pinch of Yum Logo
    Stefanie Auter

    I made this and it was delicious! I only have one loaf pan, so I put the second half in a cake pan with chocolate chips for a weirdish cookie pan situation and both were AMAZING. The loaf (made as described) is so deliciously moist and even easy for my 8 month old to eat – the cookie pan (made as described plus chocolate chips in a 9″ round cake pan) was a HUGE hit from my preschooler.

  13. Pinch of Yum Logo

    We had company coming for the weekend and I had all the ingredients in the pantry, so I made it. It’s getting rave reviews for flavor and moisture. This bread is every bit as good and moist as portrayed in the blog. Thank heavens it makes 2 loaves as the first one went quickly. And the bonus is that it gets better with time as the flavors meld.

  14. Pinch of Yum Logo
    Ashley in Nashville

    Just stopping by to say thank you – I used your recipes for every single dinner this past week. My husband I commented last night (over your sesame broccoli and beef) that this had been a really delicious week! Looking forward to trying this pumpkin bread – autumn is calling and I must go.

  15. Pinch of Yum Logo
    Sue D.

    I made this recipe as instructed. I found that 2 tsp of salt was WAY too salty….pumpkin bread should not taste salty. I baked it an additional 10 minutes and that still was not enough. The flavor was fine, a little bland and the bread was moist. I doubt if I will use this recipe again, there are more flavorful recipes out there.

  16. Pinch of Yum Logo

    Thank you so much for a pumpkin recipe that uses the entire can of pumpkin! Can’t wait to make this bread today and have one to share with my sister!

  17. Pinch of Yum Logo

    Please, PLEASE, could you give quantities in grams too? I love your recipies but it’s a nightmare for us Europeans to work out how much a cup/stick/ounce corresponds to. Thank you!

    1. Pinch of Yum Logo

      American here, and I agree! Weighing ingredients makes so much more sense. Carola- King Arthur Baking has a good conversion guide. You can search by ingredient, so it makes it a little faster than individually Googling everything.