Pumpkin Bread Recipe – Easy Moist Loaf for the Best Fall Treat

The first time the scent of pumpkin bread wafted through my kitchen, I swear the world paused for a moment. There’s something about those warm spices—cinnamon, nutmeg, and clove—mingling with pumpkin that just makes everything feel cozier. If you’re anything like me, you wait all year for pumpkin season. Honestly, this pumpkin bread recipe is the one I keep coming back to (and not just because my kids devour slices before it’s cooled). It’s super moist, loaded with fall flavors, and easy enough that you don’t need to be a professional baker to pull it off. You know, this recipe is a result of countless test batches—sometimes with a little too much spice, sometimes not enough pumpkin—until I landed on this version. I’ve baked it for holiday breakfasts, potlucks, and even as a comforting treat on rainy afternoons. The best part? It’s just as good the next day (if you have any left).

I first started experimenting with pumpkin bread when I realized my banana bread routine was getting, well, a little old. Pumpkin brings a rich flavor and moisture that’s hard to beat. Plus, it’s packed with vitamins and fiber, so you can feel a tiny bit virtuous with every slice. Whether you’re baking for a crowd or just treating yourself, this bread hits that sweet spot between indulgent and wholesome. It’s my go-to when I want to impress guests or just make the kitchen smell amazing. If you’ve never made a moist pumpkin bread before, trust me—this is the one to try. It’s easy, forgiving, and totally crave-worthy. So grab your mixing bowl, and let’s make the ultimate pumpkin bread together!

Why You’ll Love This Recipe

After baking this pumpkin bread recipe more times than I can count, I can say with total confidence: it’s truly unforgettable. My family has given it their official seal of approval (they’re tough critics). And as a home baker who’s obsessed with perfect texture, I can promise you’ll get a loaf that’s tender, moist, and packed with flavor every single time. Here’s what makes this pumpkin bread stand out from the rest:

• Quick & Easy: Comes together in under an hour—no complicated prep or fancy equipment needed.
• Simple Ingredients: All pantry staples, so you don’t need to run out for anything special.
• Perfect for Any Occasion: Works for breakfast, dessert, snacks, or even a thoughtful homemade gift.
• Crowd-Pleaser: Everyone loves it, from picky kids to grown-ups who “don’t usually do sweets.”
• Unbelievably Delicious: The combination of real pumpkin puree and warm spices creates a depth of flavor that’s pure comfort food.

What really sets this moist pumpkin bread apart is the balance of spice and sweetness. Some recipes go overboard with sugar, while others skimp on the pumpkin. This one gets it just right—thanks to a precise mix of cinnamon, nutmeg, ginger, and clove (plus a touch of vanilla). I also use oil instead of butter, which keeps the loaf tender for days. The texture is soft, never dry, and every bite has that classic pumpkin bread flavor you crave. Plus, there’s no need for a mixer—just a whisk and a bowl will do the trick.

This pumpkin bread is the kind that makes you close your eyes after the first bite. It’s a little nostalgic, a little decadent, and totally satisfying. If you want to impress friends or just treat yourself, you won’t find a more reliable, delicious recipe. Whether it’s for a lazy Sunday morning or a festive fall gathering, this pumpkin bread delivers every time.

Ingredients Needed

This recipe uses simple, wholesome ingredients for bold fall flavor and an irresistibly moist texture. Most are pantry staples, and a few are easy to swap if needed. Here’s what you’ll need:

• For the Pumpkin Bread Batter:
• 1 ¾ cups (220g) all-purpose flour (you can use whole wheat pastry flour for a nuttier flavor)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup (210g) granulated sugar
• ½ cup (100g) light brown sugar, packed (adds moisture and depth)
• 2 large eggs, room temperature
• ½ cup (120ml) vegetable oil or melted coconut oil (keeps the bread extra moist)
• 1 ½ cups (340g) canned pumpkin puree (not pumpkin pie filling)
• ¼ cup (60ml) milk (dairy or plant-based, your choice)
• 2 teaspoons pure vanilla extract
• Optional Mix-Ins:
• ½ cup (85g) chopped walnuts or pecans (for crunch)
• ½ cup (90g) chocolate chips (for extra indulgence)
• ¼ cup (40g) dried cranberries (for a tart touch)

Ingredient Tips & Substitutions:

• If you want gluten-free pumpkin bread, swap the flour for a 1:1 gluten-free baking blend.
• No vegetable oil? Melted butter or avocado oil works too (just know butter makes it a little richer).
• For a lower sugar version, reduce granulated sugar to ¾ cup (150g) and brown sugar to ⅓ cup (67g).
• I’ve tried this with oat milk, almond milk, and regular milk—all turn out great.
• If you love extra spice, add another pinch of ginger or clove. Feel free to adjust to your liking.

I always use Libby’s pumpkin puree for consistent texture, but any 100% pumpkin will do. Just double-check the label so you’re not picking up sweetened pie filling by accident. If you’re feeling adventurous, roast and puree your own pumpkin for a homemade twist (it’s delicious, but a bit more work). The mix-ins are totally optional—my kids vote for chocolate chips every time, but I’m partial to walnuts and cranberries for a classic fall vibe!

Equipment Needed

• Mixing Bowls: One large and one medium (for dry and wet ingredients)
• Whisk & Spatula: Whisk for mixing, spatula for scraping every last bit of batter
• 9×5-inch Loaf Pan (23x13cm): Standard size; if using a smaller pan, watch for overflow
• Measuring Cups & Spoons: For accuracy—baking is a science, you know?
• Parchment Paper or Nonstick Spray: To line or grease the pan for easy release
• Wire Cooling Rack: For cooling the finished bread evenly

If you don’t have a loaf pan, you can use a muffin tin (just reduce baking time to 18-22 minutes) or even a square cake pan. I’ve used silicone pans, but the bread tends to bake a little slower, so add 5 minutes to your timer. My favorite pan is a heavy-duty metal one—it browns the crust just right and pops out easily if you line it with parchment. For maintenance, scrub pans gently (especially nonstick) and let them air dry completely before storing. If you’re working with a tight budget, most basic tools work well—no need for fancy gadgets.

Preparation Method

1. Preheat & Prep:
   
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. (Trust me, parchment makes cleanup a breeze!)
2. Mix Dry Ingredients:
   
   In a medium bowl, whisk together 1 ¾ cups (220g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger. Make sure everything is well combined—no clumps of baking powder hiding in there.
3. Combine Wet Ingredients:
   
   In a large bowl, whisk together 1 cup (210g) sugar, ½ cup (100g) brown sugar, and 2 large eggs. Beat until smooth and slightly pale, about 1 minute. Add ½ cup (120ml) oil, 1 ½ cups (340g) pumpkin puree, ¼ cup (60ml) milk, and 2 teaspoons vanilla. Mix until fully blended and silky smooth.
4. Fold in Dry Ingredients:
   
   Pour the dry mixture into the wet ingredients. Gently fold with a spatula until just combined—don’t overmix or your bread might turn out tough. The batter should be thick but pourable. (If it feels dry, add an extra tablespoon of milk.)
5. Add Mix-Ins (Optional):
   
   Fold in ½ cup (85g) chopped nuts, ½ cup (90g) chocolate chips, or ¼ cup (40g) dried cranberries if using. I usually sprinkle a few extra chips on top before baking—looks pretty and gives a sweet crunch.
6. Transfer to Pan:
   
   Pour batter into prepared loaf pan. Smooth the top with a spatula. If you want, sprinkle a little cinnamon sugar or extra nuts on top for a bakery-style look.
7. Bake:
   
   Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, just not wet batter). Rotate the pan halfway through baking for even browning. (If the top browns too quickly, tent loosely with foil for the last 15 minutes.)
8. Cool:
   
   Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack. Cool completely before slicing for best texture—though I’ll admit, I’ve cut in early more than once!
9. Slice & Serve:
   
   Use a sharp serrated knife for clean slices. Serve warm or at room temp. If you want to get fancy, spread a little butter or cream cheese on top.

Troubleshooting Tips:

• If your bread sinks in the middle, check your baking powder/soda freshness and don’t overmix the batter.
• Too dense? Make sure to measure flour by spooning into the cup and leveling off—packing it down can make the bread dry.
• If the loaf sticks, run a knife around the edges and let it cool a bit longer before removing.

I always find the kitchen smells best about 40 minutes in. The top should spring back when gently pressed. If your oven tends to run hot, check for doneness at 50 minutes. The bread is ready when the edges pull slightly away from the pan and the center is set.

Cooking Tips & Techniques

Baking pumpkin bread is all about the little details. I’ve had my fair share of “almost perfect” loaves—sometimes too dense, sometimes too crumbly. Here’s what I’ve learned:

• Room Temperature Ingredients: Eggs and milk blend better when not cold. If you forget, let them sit in warm water for 5 minutes before using.
• Don’t Overmix: Once you combine wet and dry ingredients, mix until just combined. Overmixing develops gluten and can make the loaf tough.
• Measuring Matters: Spoon flour into your measuring cup and level off—don’t scoop directly or pack it down.
• Oil vs. Butter: Oil keeps the loaf moist longer. Butter adds flavor but can dry out after a day.
• Spice Balance: Start with my recommended amounts, but adjust up or down to your own taste. I’ve ruined a batch with too much clove; a little goes a long way!
• Check for Doneness: Ovens vary, so use a toothpick. If you see wet batter, give it another 5 minutes.
• Topping Tricks: A sprinkle of cinnamon sugar or turbinado sugar before baking gives a sweet, crackly crust.

If you’re multitasking (like I usually am), set a timer for halfway through to rotate the pan. If you want a quicker loaf, divide the batter into two mini pans—bake for 35-40 minutes. For consistent results, always use fresh baking soda and powder. I learned the hard way that old leaveners make for heavy bread. And hey, if your loaf cracks on top, that’s totally normal—it means the steam escaped just right. Imperfections give homemade bread character!

Variations & Adaptations

One of the best parts about this pumpkin bread recipe is how flexible it is. Whether you’re baking for dietary needs or just want to switch up the flavors, here are some easy ways to adapt:

• Gluten-Free Pumpkin Bread: Swap all-purpose flour for a gluten-free 1:1 baking blend (Bob’s Red Mill is my favorite). The loaf stays moist and tender, no weird texture.
• Vegan Option: Use flax eggs (2 tablespoons ground flax + 5 tablespoons water) and plant-based milk. Choose coconut oil for richness.
• Chocolate Chip Pumpkin Bread: Stir in ¾ cup chocolate chips for a decadent, dessert-like loaf. My kids say this version is “the best,” especially with a cold glass of milk.
• Nutty Cranberry Twist: Add ½ cup chopped pecans and ¼ cup dried cranberries for a festive, tart crunch that’s perfect for holiday mornings.
• Whole Wheat Pumpkin Bread: Replace half the flour with whole wheat pastry flour for a heartier texture and nutty flavor.

If you want to bake in muffin form, fill a muffin tin with liners and divide the batter—bake for 18-22 minutes. For a lighter bread, reduce the oil to ⅓ cup and use applesauce for the rest. Allergies? Skip nuts and double the chocolate chips, or add seeds (like pumpkin or sunflower) for crunch. My personal favorite twist is swirling a spoonful of cream cheese into the batter for a cheesecake-style surprise—so rich and dreamy!

Serving & Storage Suggestions

This pumpkin bread tastes best slightly warm, but it’s just as good at room temperature. I love to serve thick slices with a smear of salted butter or whipped cream cheese—so good with coffee or chai tea. For a pretty presentation, sprinkle the loaf with powdered sugar or drizzle with a simple glaze (mix powdered sugar and milk until pourable).

If you’re entertaining, cut the loaf into small squares for a bite-sized treat on a brunch board. Pair with fresh fruit, yogurt, or even a handful of spiced nuts. It’s a perfect addition to holiday breakfast spreads or afternoon snack platters.

To store, wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (just let slices come to room temp before serving). Pumpkin bread freezes beautifully—wrap in foil, pop into a freezer bag, and freeze for up to 3 months. Thaw overnight on the counter. To reheat, warm slices in the microwave for 10-15 seconds or toast gently in a toaster oven. As the bread sits, the flavors deepen and the texture becomes even more moist. Sometimes I think day-old pumpkin bread tastes even better!

Nutritional Information & Benefits

Each slice of this pumpkin bread (based on 12 servings) contains approximately:

• 210 calories
• 4g protein
• 8g fat
• 33g carbohydrates
• 2g fiber
• 12g sugar

Pumpkin is loaded with Vitamin A, antioxidants, and fiber. The spices (especially cinnamon and ginger) offer anti-inflammatory perks. If you use whole wheat flour, you’ll get more fiber and protein. This recipe is naturally dairy-free if you use plant-based milk and oil. Allergens to watch for include wheat, eggs, and nuts (if you add them). From a wellness perspective, I love sneaking extra pumpkin into baked goods—it adds moisture and nutrition without overwhelming the flavor. If you’re watching sugar, cut back on the sweeteners or use coconut sugar for a lower glycemic load.

Conclusion

If you’re searching for the ultimate fall treat, this super moist pumpkin bread recipe deserves a spot in your kitchen. It’s easy, reliable, and packed with all the flavors that make autumn special. I love how it brings everyone together—whether you’re sharing with friends, baking for family, or just treating yourself. There’s something magical about slicing into a warm loaf and tasting that perfect mix of pumpkin and spice.

Feel free to tweak the recipe and make it your own—add your favorite mix-ins, swap flours, or try a glaze on top. Honestly, that’s half the fun! If you bake this pumpkin bread, I’d love to hear how it turns out. Drop a comment, share your photos, or tell me your favorite variation. Happy baking—and may your fall be filled with delicious, cozy treats!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Just roast, mash, and drain fresh pumpkin until smooth. Make sure to let it cool and remove as much moisture as possible for a similar texture.

How do I keep my pumpkin bread moist?

Using oil instead of butter, not overbaking, and storing it tightly wrapped all help keep your bread super moist. Adding a bit of milk also helps!

Can I make this pumpkin bread gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend instead of regular flour. The texture will be just as tender.

Why did my pumpkin bread sink in the middle?

This usually means it wasn’t baked long enough or the leavening agents were old. Check with a toothpick for doneness and use fresh baking soda/powder.

Can I freeze pumpkin bread?

Definitely. Wrap the cooled loaf in foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight, then enjoy as usual!

Pumpkin Bread Recipe – Easy Moist Loaf for the Best Fall Treat

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• Author: Jason Miller
• Total Time: 70-80 minutes
• Yield: 1 loaf (about 12 servings) 1x

Print Recipe

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Description

This super moist pumpkin bread is packed with warm fall spices and real pumpkin puree, making it the ultimate cozy treat for breakfast, dessert, or snacking. Quick to prepare and easy to customize, it’s a crowd-pleaser that stays tender for days.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• ½ cup vegetable oil or melted coconut oil
• 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
• ¼ cup milk (dairy or plant-based)
• 2 teaspoons pure vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup chocolate chips (optional)
• ¼ cup dried cranberries (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly pale, about 1 minute. Add oil, pumpkin puree, milk, and vanilla extract; mix until fully blended.
4. Pour the dry mixture into the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.
5. Fold in optional mix-ins: nuts, chocolate chips, or dried cranberries, if using.
6. Pour batter into prepared loaf pan and smooth the top. Optionally, sprinkle cinnamon sugar or extra nuts on top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning. Tent with foil if the top browns too quickly.
8. Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
9. Slice with a sharp serrated knife and serve warm or at room temperature. Optionally, spread with butter or cream cheese.

Notes

For gluten-free pumpkin bread, use a 1:1 gluten-free baking blend. For vegan, substitute flax eggs and plant-based milk. Do not overmix the batter for best texture. Optional mix-ins like nuts, chocolate chips, or cranberries add variety. Bread freezes well for up to 3 months. If baking as muffins, reduce bake time to 18-22 minutes.

• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of loaf)
• Calories: 210
• Sugar: 12
• Sodium: 220
• Fat: 8
• Saturated Fat: 1
• Carbohydrates: 33
• Fiber: 2
• Protein: 4

Keywords: pumpkin bread, fall baking, moist loaf, easy pumpkin bread, autumn dessert, quick bread, holiday breakfast, spiced bread