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    Home » Cakes » Loaf Cakes

    Moist Pumpkin Bread (with oil)

    4.50 from 2 votes
    4 Comments

    Sep 30, 2023

    (updated Feb 19, 2024)

    by Kimberlee Ho

    Jump to Recipe

    This moist pumpkin bread recipe will stay in your baking rotation throughout the Fall and Holiday season! It is a super easy quick bread recipe that uses oil instead of butter to make this homemade pumpkin bread super moist.

    The best pumpkin bread, no butter. Plain and simple! Substitute the vegetable oil in this recipe for any neutral flavored oil such as canola oil or grapeseed oil. Do not use olive oil because it has a strong flavor that will change the taste of the baked pumpkin bread.

    This quick bread is made in a loaf pan and yields 16 individual slices.

    Looking for more pumpkin recipes? Try Pumpkin Roll and Pumpkin Cake Donuts. For more quick bread recipes without butter try my Banana Bread (with oil).

    Moist pumpkin quick bread no butter.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why you'll love this recipe for moist pumpkin bread recipe 

    Quite simply this is the best pumpkin bread recipe for so many reasons! Here are a few of them:

    • This is an easy one bowl quick bread recipe. No mixer required. It takes just 10 minutes to prepare. This is the perfect pumpkin bread recipe for beginners
    • Pumpkin bread is a great recipe to make during our favorite season (pumpkin season!) to serve on your holiday table or for breakfast for your guests
    • Moist pumpkin bread is a terrific make-ahead recipe for the busy holiday season! It can be baked and stored in the freezer for up to 3 months. Simply thaw in the fridge overnight then bring to room temperature before serving
    Lifting a slice of pumpkin bread for a snack.

    Ingredients needed to make pumpkin bread with oil

    • Vegetable oil: this is the secret to moist pumpkin bread! Because butter has water in it, the water evaporates while baking which leads to drier quick bread. Substitute for any neutral flavored oil such as canola or grapeseed oil. Do not use olive oil because of the strong flavor
    • Granulated sugar: use plain white sugar for this recipe. Yes, brown sugar does contain more moisture, however, when I tried using brown sugar instead of granulated white sugar in this recipe, the bread was too wet and never seemed fully baked through. The loaf cake was also flatter without that beautiful dome on top. This is because the batter was heavy and weighed itself down when baking
    • Eggs: use large eggs at room temperature. To bring them to room temperature, remove them from the fridge at least 30 minutes prior to baking.
    • Vanilla extract
    • Milk: I use whole milk in this recipe. Feel free to substitute with nondairy milk such as almond milk if you prefer.
    • Pumpkin purée: I recommend using canned pumpkin puree for this recipe rather than pumpkin pie filling or homemade pumpkin puree. The ratio of liquid to pumpkin is more consistent in canned pumpkin puree than in homemade pumpkin puree made with fresh pumpkin, which can vary in water contain. This may alter the outcome of the baked pumpkin bread. Be sure to read the ingredients on the canned pumpkin puree. Some pumpkin purees contain other ingredients besides pumpkin such as squash or sweet potatoes. This will alter the flavor of the baked pumpkin bread. I recommend using Libby's Pumpkin Puree
    • All-purpose flour: for a heartier flavor, try substituting ½ cup of all-purpose flour for whole wheat flour
    • Baking soda: baking powder is not used in this classic recipe
    • Salt
    • Ground cinnamon
    • Ground nutmeg: If you like fall flavors and warm spices, try adding 1 teaspoon of pumpkin pie spice in place of the nutmeg

    Similar to Banana Bread, chocolate chips can be added to this classic pumpkin bread recipe to make pumpkin chocolate chip bread. Or try adding nuts such as walnuts or pecans. Add ¾ cup total of mix-ins just before pouring the batter into the loaf pan for baking.

    Ingredients needed to make moist pumpkin bread with oil

    How to make pumpkin quick bread

    Step 1

    Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment paper and set aside.

    I like to spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray.

    Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all side of the pan, allowing you to easily lift the baked pumpkin bread out of the pan later on.

    Spray the pan with nonstick cooking spray so the parchment will stick.
    Spray loaf pan with nonstick spray.
    Start by cutting a narrow piece of parchment paper the width of the loaf pan.
    Cut a long strip of parchment paper the width of loaf pan.
    Lay the parchment paper lengthwise in the pan.
    Lay strip length-wise in the pan, pressing down to stick.
    Spray the parchment paper.
    Spray parchment with nonstick spray.
    Lay the leftover piece of parchment paper across the pan the other way.
    Lay leftover piece of parchment across the pan.
    Press the paper down so it will stick and fold over the edges.
    Press down to stick and fold over overhang.

    Step 2

    In a large bowl, whisk together the sugar and wet ingredients (oil, sugar, eggs, vanilla extract, and milk) until well blended and smooth.

    Start by adding oil to a large mixing bowl.
    Add oil to bowl
    Add granulated sugar to the oil in a mixing bowl.
    Add sugar
    Add eggs to sugar in oil in a large mixing bowl.
    Add eggs
    Add vanilla extract to the mixing bowl.
    Add vanilla
    Add milk to other wet ingredients in a large mixing bowl.
    Add milk
    Whisk wet ingredients together.
    Whisk until well combined

    Step 3

    Whisk in the pumpkin puree.

    Use 100% pure pumpkin puree to make moist pumpkin bread.
    Add pumpkin puree
    Whisk in pumpkin puree.
    Whisk until smooth

    Step 4

    Add to the pumpkin mixture the dry ingredients (flour, baking soda, salt, cinnamon and nutmeg) in the mixing bowl and mix with a wooden spoon or spatula until just combined.

    Add flour to wet ingredients in a large mixing bowl.
    Add flour
    Add spices, baking soda and salt to bowl.
    Add baking soda, salt, cinnamon and nutmeg
    Stir in dry ingredients with a rubber spatula.
    Stir with a spatula until just combined

    Step 5

    Pour batter into the prepared loaf pan and bake for 60-65 minutes (my oven takes 65 minutes).

    Pour batter into prepared loaf pan.
    Pour batter into prepared loaf pan
    Pumpkin bread batter in a loaf pan lined with parchment paper.
    Bake for 60-65 minutes

    Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown - simply cut a small sheet of foil and place it gently on top of the loaf pan in the oven. Do not crinkle it around the side or pull it taut over the top of the pan.

    The bread is done when a toothpick or cake tester inserted in the center of the bread comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.

    Baked pumpkin bread in a loaf pan.

    Step 6

    Allow the bread to cool in the pan on a wire rack before lifting out of the pan using the parchment overhang and slicing into thick slices (if that's how you like it!).

    If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture.

    Freshly baked loaf of pumpkin bread.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Pro Tips for making this easy pumpkin bread recipe

    • Baking quick breads like this loaf of pumpkin bread with oil instead of butter helps keep the bread moist. Butter has water in it which evaporates during baking, which can make quick breads dry.
    • Use neutral flavored cooking oils such as vegetable oil, canola oil or grapeseed oil to make this recipe. Olive oil has a strong flavor that will carry through to the baked pumpkin bread, altering the taste of the baked bread
    • The best way I have found to keep loaf cakes from sticking to the pan is to line the pan with parchment paper and spray the parchment lightly with nonstick cooking spray. To do this, spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise (up and down, the skinny side of the pan) in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan the other way. There should be overhang on all side of the pan, allowing you to easily lift the baked pumpkin bread out of the pan later on
    • If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
    Pumpkin loaf ready to be served.

    FAQs

    How to store pumpkin bread?

    If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture. Wrap leftover pumpkin bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week

    Can I freeze pumpkin bread?

    Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

    Can I make this pumpkin bread recipe into pumpkin muffins?

    This pumpkin loaf recipe can be easily converted to pumpkin muffins. The original recipe as written makes 15–18 standard-sized pumpkin muffins. Line your muffin tin with paper liners, fill each cup ¾ of the way and bake for about 20 minutes at the same oven temperature. Or try this pumpkin chocolate chip muffins recipe.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Large stack of pumpkin bread.

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    Moist pumpkin bread no butter.

    Moist Pumpkin bread (no oil)

    You will be baking this moist pumpkin bread recipe all Fall! It is an easy one-bowl quick bread recipe with oil instead of butter. Yields 16 servings.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Course: All Recipes, Baking, Bread, Dessert, Side Dish, Snack
    Cuisine: American
    Keyword: moist pumpkin bread, pumpkin bread, pumpkin bread no butter, pumpkin bread with oil, pumpkin loaf, pumpkin loaf bread, pumpkin loaf cake
    Servings: 16
    Calories: 183kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • Loaf Pan
    • parchment paper

    Ingredients

    • ½ cup vegetable oil or another neutral oil such as canola or grapeseed oil
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup milk
    • 15 ounces pumpkin purée such as Libby's
    • 1 ¾ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF. Line a 9x5 loaf pan with parchment paper and set aside. I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all side of the pan, allowing you to easily lift the baked pumpkin bread out of the pan later on
    • In a large mixing bowl, whisk together the oil, sugar, eggs, vanilla extract, and milk until well blended and smooth.
      ½ cup vegetable oil, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup milk
    • Whisk in the pumpkin puree.
      15 ounces pumpkin purée
    • Add to the bowl the flour, baking soda, salt, cinnamon and nutmeg and mix with a wooden spoon or spatula until just combined..
      1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
    • Pour batter into the prepared loaf pan and bake for 60-65 minutes (my oven takes 65 minutes). Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from getting too brown - simply cut a small sheet of foil and place it gently on top of the loaf pan in the oven. Do not crinkle it around the side or pull it taut over the top of the pan. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
    • Allow the bread to cool completely in the pan on a wire rack before lifting out of the pan using the parchment overhang and slicing. If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture

    Notes

    • If you will not be serving the pumpkin bread right away, wrap the bread tightly in plastic wrap while it's still slightly warm to retain moisture
    • Wrap leftover pumpkin bread with plastic wrap and store at room temperature for up to 3–4 days, or in the refrigerator for up to a week
    • Make Ahead: Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving
    • Spices: If you like Fall flavors, try adding 1 teaspoon of pumpkin pie spice in place of the nutmeg
    • Chocolate Chips: If desired, try stirring in ¾ cup semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, dark chocolate chips, or chopped pecans or walnuts just before pouring the batter into the pan
    • Pumpkin Muffins: This recipe makes 15–18 standard-sized pumpkin muffins. Line your muffin tin with paper liners, fill each cup ¾ of the way and bake for about 20 minutes at the same oven temperature. Or try this pumpkin chocolate chip muffins recipe

    Nutrition

    Calories: 183kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 21mg | Sodium: 226mg | Potassium: 36mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Loaf CakesOne BowlBeginnerFallHolidays
    « Creamy Malted Vanilla Ice Cream with Chocolate Chips
    Moist & Fluffy Banana Bread (without baking soda) »

    Reader Interactions

      4.50 from 2 votes

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      Comments

    1. Susan Shannon

      October 25, 2023 at 12:45 pm

      5 stars
      Can I use plain yogurt instead of milk?
      Thank you.
      Susan Shannon

      Reply
      • Kimberlee Ho

        November 03, 2023 at 1:06 pm

        You may want to thin out the yogurt with a bit of water. That should work just fine!

        Reply
    2. Moira

      October 27, 2024 at 5:54 pm

      4 stars
      I have made this recipe about 3 times and it takes about 80+ minutes to bake at 350. Has anyone had this experience?

      Reply
      • Kimberlee Ho

        November 03, 2024 at 2:13 pm

        Thanks for asking the question, Moira! I'm interested to see if anyone else has experienced this, too.

        Reply

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