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Pumpkin bread recipe
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5 from 10 votes

Easy moist pumpkin bread

This easy pumpkin bread recipe is moist and perfectly spiced for fall. It is made using pumpkin puree and butter for the ultimate fall loaf.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 258Calories


  • 9'x5 loaf pan


  • 2 large egg at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup pumpkin puree at room temperature
  • ½ cup sour cream at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup Butter melted and slightly cooled down
  • 1 & ½ cup AP flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground all spice
  • ½ teaspoon ground ginger


  • Preheat the oven to 350F/180c then grease a 9x5 inch loaf pan and line with parchment paper then set aside.
  • In a large bowl, mix the eggs, granulated sugar, brown sugar, pumpkin puree, sour cream, vanilla extract, and melted cooled down butter and mix until combined.
  • In a smaller bowl, mix the flour, salt, baking powder, nutmeg, cinnamon, allspice, and ginger together. Pour the dry ingredients over the wet mixture and mix just until the flour mixture disappears.
  • Pour the pumpkin bread batter into the prepared loaf pan and bake in the preheated oven for 55 minutes or until a wooden skewer inserted in the center comes out clean or with only a few crumbs.
  • Let the pumpkin bread cool in the loaf pan for 20 minutes before transferring it to a cooling rack to cool fully.


How to store pumpkin bread?

Once the bread has cooled completely, place it in an airtight container where it will keep for up to 3 days stored at room temperature, or up to 7 days if placed in the fridge.
Once ready to eat, if you stored it in the fridge, bring it back up to room temperature to get the maximum flavor. You can also microwave it for a few seconds to a warm pumpkin bread slice.

Can pumpkin bread be frozen?

Once the bread has finished baking, allow it to cool completely so it is at room temperature, then wrap the loaf tightly in plastic wrap and then in foil. Place in an air-tight container and you can then freeze it for up to 3 months.

When ready to eat, thaw in the fridge and then bring back up to room temperature to enjoy.


Sodium: 376mg | Calcium: 87mg | Vitamin C: 1mg | Vitamin A: 3490IU | Sugar: 19g | Fiber: 1g | Potassium: 137mg | Cholesterol: 55mg | Calories: 258Calories | Trans Fat: 1g | Saturated Fat: 6g | Fat: 12g | Protein: 4g | Carbohydrates: 35g | Iron: 2mg