Easy Moist Pumpkin Bread Recipe

This Pumpkin Bread is rich, flavorful, and perfectly spiced — the ultimate fall treat that fills your kitchen with warmth and aroma. With a soft, tender crumb and just the right sweetness, it’s the perfect balance of cozy and indulgent.

What Is Pumpkin Bread?

Pumpkin Bread is a soft, cake-like quick bread made with pumpkin purée, flour, eggs, sugar, and warm spices such as cinnamon, nutmeg, and cloves. Unlike yeast breads, it doesn’t require kneading or rising — it’s leavened with baking powder or baking soda. The pumpkin keeps it moist, while the spices give it that signature fall flavor.

Reasons to Try Pumpkin Bread

• Incredibly moist texture – Pumpkin purée adds natural moisture and softness.
• Full of warm spices – Perfect balance of cinnamon, nutmeg, and cloves.
• Simple to make – No mixer or special tools required.
• Stays fresh longer – Moist crumb stays tender for days.
• Freezer-friendly – Ideal for baking ahead during the holidays.
• Versatile – Enjoy plain or add nuts, chocolate chips, or cream cheese swirls.
• Crowd-pleaser – Loved by both kids and adults for its comforting taste.

Ingredients Needed to Make Pumpkin Bread

• 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
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil (or melted butter)
• ¼ cup milk (any kind)
• 1 teaspoon pure vanilla extract

Optional Add-ins:

• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips
• 2 tablespoons pumpkin seeds (for topping)

Equipment Needed

• Two mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper or non-stick spray
• Oven

Instructions to Prepare Pumpkin Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk gently to distribute the spices evenly throughout the flour mixture. This ensures balanced flavor and even rising.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, eggs, granulated sugar, brown sugar, oil, milk, and vanilla extract until smooth and well combined. The mixture should be thick, creamy, and slightly glossy.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, stirring gently with a spatula. Mix just until the flour disappears — overmixing can make the bread dense. If you’re adding nuts or chocolate chips, fold them in at this stage.

Step 5: Pour into the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle pumpkin seeds or extra nuts over the top for texture and decoration.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.

Step 7: Cool Before Slicing

Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the bread set and keeps it moist inside.

What Goes Well With Pumpkin Bread

• Cream Cheese Spread – Adds a tangy contrast to the sweet bread.
• Butter or Cinnamon Butter – Classic choice that enhances the warm spices.
• Honey or Maple Syrup – Natural sweetness that complements pumpkin perfectly.
• Vanilla Ice Cream – A delightful pairing for dessert.
• Coffee or Chai Tea – Perfect beverage match for cozy mornings.

Key Tips for Making Pumpkin Bread

• Use pure pumpkin purée – Avoid pumpkin pie filling, which contains added sugar and spices.
• Don’t overmix – Stir just until the ingredients combine to maintain a soft texture.
• Measure flour correctly – Spoon and level it to prevent a dry loaf.
• Add moisture boosters – A little brown sugar and oil keep the bread tender.
• Check for doneness – Insert a toothpick in the center; if it comes out clean, it’s ready.
• Cool fully before slicing – Prevents crumbling and locks in moisture.
• Store properly – Wrap tightly once cooled to keep the bread fresh for days.

Creative Variations of Pumpkin Bread

• Chocolate Chip Pumpkin Bread – Add ½ cup chocolate chips for extra indulgence.
• Cream Cheese Swirl Pumpkin Bread – Swirl in a mixture of cream cheese, sugar, and egg for a cheesecake-style version.
• Nutty Pumpkin Bread – Stir in chopped walnuts or pecans for crunch.
• Whole Wheat Pumpkin Bread – Replace half of the all-purpose flour with whole wheat flour for extra fiber.
• Gluten-Free Pumpkin Bread – Use a gluten-free flour blend in place of all-purpose flour.
• Mini Pumpkin Loaves – Bake in mini loaf pans or muffin tins for easy portioning.
• Pumpkin Banana Bread – Mix in ½ cup mashed banana for a fruity twist.

Storage Guidelines for Pumpkin Bread

• Room temperature – Store wrapped in plastic wrap or an airtight container for up to 4 days.
• Refrigerate – Keeps well for up to 7 days; bring to room temperature before serving.
• Freeze – Wrap the loaf (or slices) tightly in plastic wrap and foil, then freeze for up to 3 months.
• Thaw safely – Let it sit at room temperature for a few hours or overnight before eating.

Reheating Tips for Pumpkin Bread

• Microwave method: Warm a slice for 10–15 seconds for that fresh-from-the-oven taste.
• Oven method: Reheat whole or sliced bread at 300°F (150°C) for 10 minutes.
• Toaster method: Toast slices lightly for a crisp outside and soft inside.

Nutritional Value (per serving)

• Calories: 240
• Fat: 10g
• Carbohydrates: 34g
• Protein: 4g
• Fiber: 2g
• Sugar: 20g
• Sodium: 210mg

FAQs

How do you keep pumpkin bread moist?

Use oil and pumpkin purée for maximum moisture, and don’t overbake. Let the bread cool completely before wrapping it to prevent moisture loss.

Can I use fresh pumpkin instead of canned purée?

Yes. Roast or steam fresh pumpkin, then mash and drain excess liquid. Use an equal amount of homemade purée in place of canned pumpkin.

Why does my pumpkin bread sink in the middle?

Overmixing the batter or underbaking can cause sinking. Ensure your oven is fully preheated and bake until the center is set and passes the toothpick test.

Can I make pumpkin bread without eggs?

Yes, substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for an egg-free version.

Final Words

This Pumpkin Bread is everything a fall recipe should be — warm, aromatic, and perfectly soft with every bite. It’s easy to make, uses simple ingredients, and stays delicious for days. Serve it plain, topped with butter, or with a drizzle of maple glaze for an extra touch of sweetness. Each slice brings the comforting taste of autumn right to your table.

Print