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.
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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
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.
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.
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.
Step 3
Whisk in the pumpkin puree.
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.
Step 5
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 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.
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.
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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
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.
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Equipment
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
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
Comments
Susan Shannon
Can I use plain yogurt instead of milk?
Thank you.
Susan Shannon
Kimberlee Ho
You may want to thin out the yogurt with a bit of water. That should work just fine!