This moist pumpkin bread is soft, rich, and full of warm autumn spices. It’s the perfect treat to bake when I want my kitchen to smell like fall. With a tender crumb and deep pumpkin flavor, this bread works beautifully as a breakfast bite, afternoon snack, or comforting dessert.
Why You’ll Love This Recipe
I love how simple this recipe is—no mixer required, just a few bowls and a spoon. It’s packed with flavor thanks to pumpkin puree, cinnamon, nutmeg, and a touch of cloves. The texture is incredibly moist but never soggy, and it keeps well for days. Whether I enjoy it plain or add mix-ins like chocolate chips or nuts, it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pumpkin puree
All-purpose flour
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.
In a large mixing bowl, I whisk together the sugars, pumpkin puree, eggs, oil, and vanilla until smooth.
In another bowl, I combine the flour, baking soda, baking powder, salt, and spices.
I gradually stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.
I pour the batter into the prepared loaf pan and smooth the top.
I bake the bread for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf, which serves about 10 slices. It takes approximately 10 minutes to prep and 60 minutes to bake, so the total time is around 1 hour and 10 minutes.
Variations
I sometimes add chocolate chips for a touch of sweetness, or chopped walnuts for crunch. Swapping half of the all-purpose flour with whole wheat flour gives a nuttier flavor. For a spiced twist, I increase the cloves or add a pinch of allspice. Occasionally, I top the batter with a cinnamon sugar sprinkle for a crisp, sweet crust.
storage/reheating
I store the bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. To freeze, I wrap slices individually in plastic wrap and store them in a freezer-safe bag. When I’m ready to enjoy a slice, I reheat it in the microwave for 15–20 seconds or toast it lightly.
FAQs
How do I know when pumpkin bread is done baking?
I insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done.
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree, but I make sure it’s well-drained and smooth to avoid excess moisture.
Why is my pumpkin bread too dense?
Overmixing the batter or using too much flour can make it dense. I mix until just combined for the best texture.
Can I make this recipe gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and the results are still moist and flavorful.
What can I use instead of vegetable oil?
I sometimes substitute melted butter or even coconut oil for a slightly different flavor and texture.
Conclusion
Moist pumpkin bread is one of my go-to fall recipes because it’s comforting, flavorful, and so easy to make. I love how versatile it is, whether I keep it simple or add a personal twist. It’s the kind of treat that never lasts long in my kitchen—and once I make it, I know I’ll be reaching for another slice.
