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Moist & Fluffy Pumpkin Bread

Moist & Fluffy Pumpkin Bread

 

Happy Fall!!! My favorite season has finally arrived!! What better way to usher in the season than with this easy, moist and fluffy pumpkin bread recipe!

Pumpkin bread just reminds me so much of autumn, probably because that’s the only time I make it. I love how it leaves my kitchen smelling all heavenly, one of my favorite scents. If only I could find a decent pumpkin bread candle. Every one I’ve smelled just had a gross artificial smell to it. So let me know if you come across a decent one.

easy moist pumpkin bread recipes

I’ve posted this pumpkin bread recipe a few years ago on my blog but figured it was time to create a video to go along with it. It’s one of my favorite sweet breads to make and Isaac just loves this stuff! He’d eat it for breakfast, lunch and dinner if I’d let him.

This pumpkin bread recipe is pretty simple to make and it bakes up so beautiful!  It has that perfect warm cinnamony-pumpkin flavor and stay moist for days (not that it will last that long) If you’re going to be doing a lot of holiday baking gift-giving definitely add this bread to the list. And even better, it just seems to get better as the days go by.

Watch me make this moist and fluffy pumpkin bread from start to finish!

5.0 from 4 reviews
Moist & Fluffy Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 cups all-purpose flour
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon all-spice
  • ¾ cup butter, softened
  • 2¼ cup sugar
  • 3 eggs
  • 2 cups pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 275
  2. in a medium sized bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
  3. In a large bowl, cream together butter and sugar.
  4. Mix in eggs.
  5. Mix in the pumpkin puree
  6. Stir on vanilla extract.
  7. Stir in half of the dry mixture into the wet mixture just until combine.
  8. Stir in half of the buttermilk.
  9. Add in the rest of the dry mixture and then stir in the rest of the buttermilk. Be sure to stir gently and just until combined.
  10. Pour batter into two greased and floured loaf pans.
  11. Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the center comes out clean. Be careful not to overbake and keep in mind that the bread will continue to bake as it cools down.
  12. Let cool before removing from pan and slicing.
  13. Enjoy!
Notes
~TIPS~ This bread freezes great! Be careful not to overbake. Bread will continue to bake a little after it comes out of the oven.
 

18 comments

  1. Does anyone know if this fits in a regular size loaf pan?

  2. I have never posted in a recipe before, but I really had to for this one. I have to say this is the best online recipe I have ever tried! The bread is so moist and soft, and the flavors are amazing from all of the spices and the puree. I had to improvise for some ingredients (I mixed heavy cream and some white vinegar to replace the buttermilk and I had to substitute a cup of cake flour for all purpose) and it worked out amazingly! Thank you so much for this incredible recipe; I will definitely be using your recipes again!

  3. Girl!!!! This bread was delicious. I made it for Halloween. It was so moist and yummy. This was my first time ever having anything pumpkin and it certainly will not be my last. Thank you, Monique!

  4. If I could rate this recipe more than 5 stars I would! It was incredible, and so easy to make! I love love love pumpkin goods, and especially in the cooler seasons. This bread is perfect for breakfast, dessert, or just a quick snack, but in my house the 2 loaves barely lasted a day! Thank you so much for a fantastic recipe:)

  5. I tried your recipe last night, I forgot that we was invited to a diner and I had some pumpkin in the fridge, I didn’t cook the pumpkin in the oven as time was tight so I vapored cook with spices and it came out good. I didn’t cook the cake in the loaf pan but in a bundt pan. Anyways I tried your recipe and it came out moist and it was fantastic!
    A sucess with our friends :) oh I live in italy and over here they never heard of pumpkin bread, thank you for your recipe you saved me, can’t wait to try your velvet cake recipe it’s years I don’t eat one :)
    Ciao from Italy

  6. I am not a good cook, but I think I can manage this one, thanks. Can you please tell me if it should be baked at 275 degrees Celsius or Fahrenheit? Thanks again.

  7. I want to use the white whole wheat flour for recipes like the pumpkin bread. My husband is diabetic and the switch from white flour to the WWW would be of a great benefit. Could I replace the whole amount of white flour with the same or less of the white whole wheat flour?

  8. if we make mini muffins instead of bread do we still bake them for 1 hr and 10-20 mins? how long do we cook the muffins for?

  9. Love this site..I neve baked and have been reluctant but thank you for keeping it simple..can’t wait to start! Love the videos..visual learner! Many blessings

  10. Just made this with my 6 year old and they came out delicious!! We made two and it was so simple. Thanks for posting!

  11. Hi Diva,

    Just a question for you – you said that you used the Libby’s brand of pumpkin purée, is one can equivalent to two cups or will I need to buy more than one can (for that really noticeable pumpkin taste)?

    By the way, the red velvet cake I made from your site is AMAZING. It’s my husband’s favorite kind of cake and he was so happy! I wasn’t a red velvet fan prior to that, but we ate the whole thing between the two of us in no time flat!

    I enjoy your site and your son is adorable :)

    Thanks and keep blogging!

  12. just found your website while looking for an applebutter recipe which I am making today. I can hardly wait to make this pumpkin bread!!

  13. It definitely doesn’t get better than pumpkin bread!

  14. This was really good! Used 2 cups of flour and had plenty of bread and some left over for mini cupcakes! Yum!

  15. This looks sooo good, can’t wait to try this. By the way i love watching your videos, u make me smile! : )

  16. This is a must do :D Especially for my 12 yr old who just loves to bake. Thanks for sharing

  17. Thanks Diva for sharing, can’t wait to try! My son loves pumpkin bread and pie too.

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