This Moist Pumpkin Bread is packed with pumpkin purée, warm cinnamon, and a buttery turbinado sugar topping. Soft, cozy, and perfect for fall baking!
Okay, let’s talk about the unspoken rule of fall: if you’re not baking something with pumpkin, are you even doing the season right?
I used to be that person who bought pumpkin bread from the store. You know, the kind that’s decent but never quite right? It was always a little too dry, a little too sweet, and missing that homemade touch. Then one crisp October morning, I decided to take matters into my own hands. Armed with a can of pumpkin purée and zero expectations, I threw together a batch of homemade Moist Pumpkin Bread.
Not to be dramatic, but that was the moment I officially became that person who bakes pumpkin bread on repeat all season long. My house smelled like a candle store (but real), my kitchen was a mess (worth it), and the bread? Soft, warm, and perfectly spiced. Oh, and let’s not forget the buttery turbinado sugar topping that gives it just the right amount of crunch. I mean… come on.
Now, every year when the weather cools down, I break out my favorite sweater, grab my pumpkin stash (because yes, I stockpile), and make this bread. And if you’re reading this, I think it’s about time you do the same.
Why You’ll Love This Moist Pumpkin Bread Recipe?
- It’s ridiculously moist. Thanks to the perfect balance of pumpkin, oil, and milk, this bread stays soft for days.
- The crunchy, buttery topping. A mix of melted butter and turbinado sugar makes this next level.
- No weird ingredients. Just pantry staples you probably already have.
- Perfect for meal prep. Make a double batch, freeze one, and thank yourself later.
- It makes your house smell incredible. If you want that ultimate fall vibe without buying another overpriced candle, this is your answer.
Ingredient Notes:
A little ingredient breakdown because, trust me, they all play a part in making this Moist Pumpkin Bread perfect.
- Pumpkin Purée: Not pumpkin pie filling—just pure pumpkin goodness.
- Vegetable & Olive Oil: The combo keeps the bread light yet rich.
- Eggs: Room temp eggs give the bread a better texture. Don’t ask me why, it just works.
- Milk & Water: Helps everything stay soft and prevents dryness (because dry pumpkin bread is just sad).
- Cinnamon: Because what’s pumpkin bread without it?
- Turbinado Sugar: That crunchy topping? Yeah, this is the secret.
- Melted Butter: Brushed on top after baking for extra indulgence.
Pro Tip: Want a little extra spice? Add a pinch of nutmeg or cloves. They’ll give you that warm, cozy, curled-up-with-a-blanket flavor.
How To Make Moist Pumpkin Bread?
This is a no-stress, foolproof recipe—aka my favorite kind.
Step 1. Get your oven ready.
Preheat to 350°F. If you’re anything like me, you might forget and have to pause mid-mixing. So let’s just handle that now.
Step 2. Mix the wet ingredients.
In a big bowl, whisk together the eggs, vegetable oil, olive oil, and sugar. Once smooth, add the pumpkin purée, milk, and water. Stir until it looks like pure fall magic.
Step 3. Add the dry ingredients.
Mix in the flour, baking soda, salt, and cinnamon. I try to sift my dry ingredients first, but let’s be real—sometimes I just dump everything in and hope for the best. So far? No complaints.
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Step 4. Pour & bake.
Line two 9×5-inch loaf pans with parchment paper (trust me, it makes your life easier). Pour in the batter evenly. Bake for 35 minutes.
Step 5. The magic touch.
Once the loaves are baked, brush them with melted butter and sprinkle with turbinado sugar. Pop them back in the oven for 5-10 minutes until the tops are golden and crisp.
Step 6. Try to be patient.
Let the loaves cool before slicing. Or don’t. I won’t judge.
Storage Options:
- Room Temp: Wrap in plastic wrap or foil. Stays fresh for 3-4 days.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Wrap slices individually and freeze for up to 3 months. Just thaw at room temp or microwave for a few seconds.
Variations and Substitutions:
Want to put your own spin on it? Here are some fun ideas:
- Go nutty. Toss in ½ cup chopped pecans or walnuts for a little crunch.
- Chocolate lovers, unite. Add chocolate chips because pumpkin + chocolate = yes.
- Make it dairy-free. Use almond milk instead of regular milk and coconut oil instead of butter.
- Spice it up. Add a pinch of nutmeg, cloves, or ginger for extra warmth.
- Want a healthier version? Reduce the sugar by ¼ cup and swap in ½ cup of applesauce.
What to Serve with Moist Pumpkin Bread?
It’s amazing on its own, but if you want to elevate your experience:
- A hot cup of coffee or chai tea – the ultimate cozy combo.
- A smear of butter or cream cheese – trust me, it’s a game-changer.
- Drizzle with honey or maple syrup – because why not?
- Serve with Greek yogurt & fruit – makes it feel like a slightly healthier breakfast.
Frequently Asked Questions:
Can I make muffins instead of a loaf?
Absolutely! Bake at 350°F for about 18-22 minutes.
Can I use whole wheat flour?
You can, but the texture will be denser. I recommend doing half whole wheat, half all-purpose.
Why is my bread dry?
Overbaking is usually the culprit. Check it at the 35-minute mark and poke it with a toothpick.
This Moist Pumpkin Bread is the fall treat you didn’t know you needed. It’s soft, rich, and ridiculously easy to make. Whether you’re baking it for yourself, your family, or to share (you’re a better person than me), I guarantee it’ll be a hit.
Give it a try and let me know how it goes! Did you add a fun twist? Leave a comment—I need to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Super Moist Pumpkin Bread
Ingredients
- 4 eggs
- 1/2 c vegetable oil
- 1/2 c olive oil
- 2 c white sugar
- 1 15- oz. can pumpkin not pie filling – just regular pumpkin purée
- 1/2 c milk
- 1/4 c water
- 3 1/2 c all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 1 heaping teaspoon cinnamon
- 1/4 c melted butter
- 1/4 c turbinado sugar
Instructions
- Preheat the oven to 350°F.
- In a bowl whisk together the eggs, oils and sugar until well combined. Add the pumpkin, milk and water to the mixture. Blend thoroughly.
- Next incorporate the flour, baking soda, salt and cinnamon into the batter.
- Pour the batter into two loaf pans that have been lined with parchment paper measuring 9x5 inches each.
- Place in the oven. Bake for 35 minutes.
- Once baked brush melted butter over the tops of both loaves. Sprinkle turbinado sugar on top for added sweetness before returning them to the oven for 5 to 10 minutes or until a toothpick inserted comes out clean.
- Allow the loaves to cool before slicing. You can store them in the refrigerator, for later enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!