A moist pumpkin bread recipe is something everyone should have on hand. This pumpkin bread is called the "best" because it is that good! Pumpkin puree, warm fall spices, and lots of butter make this the most delicious Fall dessert. Although this is a Fall-type dessert, I can eat it all year long.

After testing many recipes, I really feel this is the best recipe for pumpkin bread and the one my family makes every year! It is 100 percent reader approved and kid approved and I know you will love it too.

This recipe has no cream cheese frosting because it is so moist and delicious (like a pumpkin pie) and it does not need it. That is because this is made with butter which makes it nice and rich.

It is easy to make too which I really love! You only need two bowls and a few minutes to make this.

There is also a special step that I added which makes all the difference in the richness of the bread which I talk about below and in the recipe.

Let me show you how easy it is to make!

What You'll Need

canned pumpkin (pumpkin puree): not pumpkin pie filling but plain canned pumpkin which has no pumpkin pie spice in it. We use canned pumpkin for this recipe. You can also use fresh pumpkin if that is what you have on hand.
whole milk: the milk helps keep the bread moist. You will see why below!
granulated sugar: This sweetens the bread beautifully.
all-purpose flour: The base for the batter.
cinnamon: My preference is to use just cinnamon in this recipe but if you want more Fall flavor, go ahead and some cloves, ground ginger or nutmeg.
butter. I like to use unsalted butter. This is the rich buttery flavor.
baking powder: This gives rise.
kosher salt: Adding a little salt to sweets helps wake up the flavors.
vanilla extract: For added taste.
eggs: Acts as a binder and adds texture.

There is a secret last step (don't worry it is easy) that really makes this bread moist which I will talk about later!

How to make

The steps are very simple. Here they are (full recipe below)

Prepare the loaf pan: The first thing I do is butter the entire inside of the pan (sides and bottom). This is the glue that will hold your parchment paper in the next step. Now cut two pieces of parchment paper: one that will sit inside the pan lengthwise and the other widthwise. To figure out the size to cut I just place my baking pan on top of the parchment paper and make a cut mark in the paper just to the inside of where the loaf pan sits on it. After I have my strips of parchment placed inside the loaf pan in both directions, I butter or grease the tops of that.
Mix: In a large bowl add your dry ingredients and mix. Grab a separate bowl and add your wet ingredients (except the milk).
Combine: Now combine the wet and dry ingredients with a mixer.

Warm milk: Whisk in your warm milk and mix until combined. This is the key to having a moist bread!
Bake: Pour batter into a prepared baking pan and bake.

That special step that I mentioned earlier is adding warm milk after you have mixed your wet and dry ingredients.

This easy step makes all the difference.

Give this easy pumpkin bread a try and I am sure you will be adding it to your rotation for years to come. Whether you need to use up those pumpkins after Halloween or want a delicious Fall treat, this will be a hit.

Storing Tips

Refrigerating: I will leave this out on the counter on the day I baked it but then I place it in the refrigerator and store it in the fridge covered for up to one week.
Freezing: Pumpkin bread is wonderful for the freezer. To freeze, allow it to cool then wrap it in parchment paper then in plastic wrap to cover all of the sides. Place the wrapped bread in a freezer-proof plastic freezer bag and freeze for up to 2 months.

More Pumpkin Recipes

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5 from 25 votes