There’s something magical about the scent of pumpkin spice filling the kitchen on a cool autumn day. This super moist pumpkin bread recipe is everything you love about fall baked into a soft, tender loaf—warm spices, rich pumpkin flavor, and just the right amount of sweetness. It’s beginner-friendly, made with pantry staples, and turns out perfect every single time. Whether you’re baking for a family breakfast, a cozy afternoon treat, or a seasonal gift, this loaf brings comfort in every bite.
Recipe Info:
| Category | Dessert / Sweet Bread |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings | 10 slices |
| Calories | ~220 per slice |
Ingredients You’ll Need
- 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 canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs, room temperature
- ¼ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Step-By-Step Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. - Mix Wet Ingredients
In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth. - Combine
Gently fold the dry ingredients into the wet mixture with a spatula until just combined. Don’t overmix—this keeps your loaf extra tender. - Bake
Pour batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Helpful Notes & Tips
- Moisture Tip: Using canned pumpkin puree (not pie mix) ensures the right texture.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezer-Friendly: Slice and freeze individually for a grab-and-go snack.
Recipe Variations
- Chocolate Chip Pumpkin Bread: Stir in ½ cup chocolate chips before baking.
- Nutty Pumpkin Bread: Add ½ cup chopped walnuts or pecans for crunch.
- Lighter Option: Replace half the oil with unsweetened applesauce for a lower-fat version.
Serving Suggestions
- Spread with cream cheese or butter for a cozy breakfast.
- Pair with a warm cup of chai tea or spiced latte.
- Serve as a sweet side to a fall brunch board with fruit and yogurt.
Conclusion
This super moist pumpkin bread is a recipe you’ll want to bake on repeat all season long. With its tender crumb, comforting spice, and easy method, it’s perfect for sharing—or keeping all to yourself. Bake a loaf, slice it thick, and enjoy those cozy fall flavors with the people you love most.