There’s something irresistible about a loaf of moist pumpkin bread fresh out of the oven—and when it’s made with butter, it reaches a whole new level of deliciousness. Unlike oil-based versions, moist pumpkin bread made with butter delivers a rich, bakery-style flavor with a tender crumb and slightly crisp golden crust. This easy moist pumpkin bread recipe is as comforting as it is simple, making it perfect for fall mornings, holiday gatherings, or a cozy afternoon treat. If you’re searching for the ultimate loaf packed with warm spices, pumpkin sweetness, and buttery depth, this recipe is a must-bake.
A Family Tradition of Pumpkin Bread
Pumpkin bread has long been one of those recipes that feels more like a memory than just a baked good. Growing up, fall didn’t officially begin until the kitchen was filled with the sweet, spiced aroma of cinnamon, nutmeg, and cloves swirling together with the creamy richness of pumpkin puree. Pulling that first warm loaf out of the oven and slicing into it while the steam still carried notes of butter and spice always felt like the essence of autumn.
In many homes, pumpkin bread is a shared tradition—baked before family gatherings, packed into lunchboxes, or enjoyed with a mug of hot coffee while watching golden leaves drift outside. For me and my family, pumpkin bread made with butter always stood out. While friends baked pumpkin bread with oil, ours had a uniquely rich texture and velvety softness that lingered well after the loaf cooled. The butter not only made the bread extra moist but also added that nostalgic, almost caramel-like depth that instantly made every slice feel special.
Baking pumpkin bread became more than just a seasonal ritual—it was a way of bonding. From greasing the loaf pan together to sneaking tastes of the batter, those little moments defined the comfort that pumpkin bread still brings today. And each time I recreate it, that cozy sense of tradition comes right back, loaf after loaf.
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Moist Pumpkin Bread Made With Butter
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
Description
A rich and tender homemade pumpkin bread made with real butter for a bakery-style flavor and soft, moist crumb. Infused with warm spices and easy to bake, perfect for fall gatherings or cozy mornings.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate bowl, cream butter and sugar until light and fluffy using a hand or stand mixer.
4. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until smooth.
5. Fold the dry ingredients into the wet ingredients gently until just combined, being careful not to overmix.
6. Pour batter into prepared loaf pan and smooth the top with a spatula.
7. Bake on the center rack for 55–65 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
8. Let the bread cool in the pan for 10–15 minutes, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 240
- Sodium: 220
- Fat: 10
- Carbohydrates: 35
- Protein: 4
Why Butter Makes It the Best Pumpkin Bread
Many pumpkin bread recipes call for oil, and while oil certainly ensures a moist crumb, something truly magical happens when you use butter. Butter melts into the batter, creating layers of flavor that oil just can’t match. It gives the bread a deeper, richer taste, almost nutty when baked, while still keeping the texture soft and tender.
The best moist pumpkin bread recipe doesn’t just stay spiced and sweet—it has that irresistible buttery depth that elevates it to bakery-style quality. Imagine slicing into a loaf where the crust turns golden brown, the edges carry a light crispness, and the inside remains soft, fragrant, and luxuriously moist. That’s what butter brings to the table.
Beyond taste, butter helps create structure, giving the bread a beautiful shape that slices cleanly. It’s why, when paired with pumpkin puree, butter transforms a simple quick bread into something indulgent and memorable. In short, butter is what makes this not just good pumpkin bread, but the best version you’ll ever enjoy.
The Essential Pantry Ingredients
Every delicious recipe for pumpkin bread begins with the right balance of pantry staples and warm, fragrant spices. For this version, butter takes center stage to provide that signature richness and bakery-style crumb. Below is a straightforward ingredient list you can rely on each time you bake this moist pumpkin bread made with butter.
| Ingredient | Purpose | Notes & Variations |
|---|---|---|
| Pumpkin puree | Adds moisture, flavor, and color | Canned puree works best; fresh roasted pumpkin can be used if drained well |
| All-purpose flour | Provides structure | Substitute part whole-wheat for heartier texture |
| Unsalted butter | Richness, flavor, tender texture | Use room-temperature butter; salted works if you reduce added salt |
| Sugar | Sweetness and softness | White sugar for light flavor, brown sugar for caramel depth |
| Eggs | Binding and structure | Use large eggs at room temperature |
| Baking soda & baking powder | Leavening | Ensure freshness for best rise |
| Salt | Balances flavor | A pinch enhances spices |
| Pumpkin spice mix | Warm flavor foundation | Adjust amounts; cinnamon alone works in a pinch |
| Vanilla extract | Rounds out flavor | Optional but enhances warmth |
This recipe for pumpkin bread is quite versatile—switching out sugars or folding in extras like raisins, nuts, or chocolate chips won’t compromise the moist texture. What matters most is keeping the pumpkin puree and butter at the heart of the loaf, ensuring the bread stays rich and tender.
Kitchen Tools That Make Baking Easier
- Loaf pan (9×5 or 8×4) – A 9×5 creates a wider loaf, while an 8×4 gives a taller rise.
- Mixing bowls – At least two: one for dry mix, one for wet ingredients.
- Whisk & spatula – Whisk for dry ingredients, spatula for gentle folding.
- Measuring cups & spoons – Precision ensures balance between flour and pumpkin.
- Electric mixer (optional) – Useful for creaming butter and sugar.
- Parchment paper or nonstick spray – Helps with easy loaf removal; butter also enhances flavor.
- Cooling rack – Controls moisture and prevents sogginess.
Pro tip: Always prep your loaf pan before mixing the batter. Greasing with butter and lining with parchment ensures your pumpkin bread releases perfectly while retaining a clean bakery-style shape.
Preparing the Batter
The secret to baking the best moist pumpkin bread recipe lies in how you bring the ingredients together. This version begins with the creaming method—a classic technique that helps ensure a tender crumb and rich flavor.
- Cream the butter and sugar until light and fluffy; this creates air pockets for rise.
- Add eggs one at a time, mixing thoroughly after each.
- Blend in pumpkin puree for moisture and natural sweetness.
- Mix dry ingredients (flour, leaveners, spices, salt) in a separate bowl.
- Combine gently by folding dry into wet with a spatula until just incorporated.
This method keeps the batter light and prevents the dense texture often caused by over-mixing. The result: a silky batter that bakes into a luxuriously soft loaf.
Baking and Cooling for Perfect Texture
- Preheat oven to 350°F (175°C) for consistent heat.
- Prepare pan with butter and parchment for easy release.
- Bake for 55–65 minutes, depending on pan size.
- Check doneness using a toothpick—it should come out clean or with a few crumbs.
- Cool properly by resting in pan 10–15 minutes, then transferring to a rack until fully cooled.
Cooling locks in the moist crumb and prevents the bread from becoming soggy. Waiting until it’s completely cooled guarantees each slice has buttery depth and tender texture.
Serving & Flavor Variations
A fresh loaf of moist pumpkin bread made with butter is delightful on its own, but there are many creative ways to enjoy it. Pair slices with morning coffee, spread them with cream cheese, or lightly toast and butter them for added richness. Each method highlights the bread’s balance of sweetness, spice, and buttery softness.
For added flair, try flavor variations such as chocolate chips for indulgence, walnuts or pecans for crunch, a cream cheese swirl for contrast, or a streusel topping for bakery-style appeal. This recipe for pumpkin bread is flexible enough to match any mood or occasion.
FAQs
1. Can I freeze pumpkin bread?
Yes. Wrap cooled bread in plastic wrap, then foil, or place in a freezer bag. It lasts up to three months. Thaw at room temperature before serving.
2. How long will it stay moist?
Stored in an airtight container at room temperature, it stays moist and fresh for 3–4 days. Refrigerate for a week or freeze for longer storage.
3. Can I substitute oil for butter?
Yes, but the texture and flavor will differ. Oil keeps moisture but butter creates bakery-style depth and softness, making this the best moist pumpkin bread recipe.
4. What’s the best way to reheat pumpkin bread?
Warm slices in the microwave for 10–15 seconds or toast lightly. Adding butter before heating enhances flavor.
5. How do I keep pumpkin bread from sinking?
Avoid over-mixing and ensure proper baking time. Don’t open the oven door too soon, and always test doneness before removing.
Conclusion
Baking moist pumpkin bread made with butter is more than just preparing a treat—it’s creating comfort and tradition. Pumpkin puree paired with butter results in a soft interior and golden crust infused with warm spices. Each slice embodies bakery-style quality while remaining simple enough to enjoy at home.
Whether shared warm at breakfast, dressed up with creative toppings, or stored for later, this easy moist pumpkin bread recipe is one to return to each season. When autumn arrives—or whenever you crave cozy indulgence—gather butter, pumpkin, and spices to bake and share this timeless loaf with loved ones.
