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Super Moist Pumpkin Bread

Super moist pumpkin bread with a tender, spiced crumb and rich pumpkin flavor. Baked in a 9×5-inch loaf pan, then cooled properly for clean slices and staying power for days.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 2 eggs room temperature
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin purée
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
Optional topping
  • 2 tbsp pumpkin seeds
  • 1 tsp coarse sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, and salt in a medium bowl.
Mix wet ingredients
  1. Whisk the eggs, granulated sugar, and light brown sugar until smooth. Add the pumpkin purée, vegetable oil, sour cream, and vanilla extract, then mix until fully combined.
Combine batter
  1. Gradually fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with pumpkin seeds and coarse sugar if using.
  2. Bake for 55–65 minutes at 350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and store
  1. Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
  2. Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

For the most tender crumb, stop mixing as soon as the flour streaks disappear—overmixing can make pumpkin bread dense. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 1 week; freeze up to 2 months. For a lighter version, use light sour cream in place of sour cream without changing bake time.