Incredibly Moist Pumpkin Bread

Introduction

There are few things more comforting than the aroma of freshly baked pumpkin bread filling your kitchen. Moist, flavorful, and spiced to perfection, this recipe delivers everything you want in a fall-inspired treat. Whether you’re enjoying a slice with morning coffee, serving it during holiday gatherings, or simply indulging in a cozy afternoon snack, this pumpkin bread is sure to become a family favorite. Made with pantry staples and packed with seasonal goodness, it’s a recipe worth saving and making again and again.

My recipe story

My love for pumpkin bread started years ago when I first made it for a fall bake sale. The recipe quickly became a hit with friends, family, and neighbors who requested it over and over. What makes this version extra special is the incredible moistness that comes from just the right balance of pumpkin puree, oil, and eggs. Over time, I’ve adjusted the spices and sugar to achieve a warm, comforting flavor profile without being overly sweet. Today, it’s the recipe I turn to when I want to welcome autumn into my home or need a thoughtful homemade gift.

Ingredient breakdown

The beauty of this pumpkin bread lies in its simplicity. Most of the ingredients are pantry staples you probably already have at home. The foundation of the bread is all-purpose flour, which provides the right structure without being too heavy. Sugar adds sweetness and helps keep the bread soft, while eggs bind everything together and contribute to the moist texture.

The star of the recipe, of course, is pumpkin puree. Be sure to use pure canned pumpkin, not pumpkin pie filling, as the latter already contains added sugar and spices. The pumpkin not only gives the bread its beautiful golden color but also ensures a rich, moist crumb. Warm spices like cinnamon, nutmeg, and cloves create that signature autumn aroma, while a touch of vanilla rounds out the flavors beautifully. Oil is another key ingredient here—it keeps the bread moist longer than butter, making it perfect for make-ahead baking.

Equipment you’ll need

• Large mixing bowls
• Measuring cups and spoons
• Whisk or hand mixer
• Rubber spatula
• Two standard 9×5-inch loaf pans
• Cooling rack

Step-by-step directions

Step 1: Preheat the oven and prepare pans. Begin by preheating your oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans, or line them with parchment paper for easy removal. Properly preparing your pans ensures the loaves release cleanly after baking.

Step 2: Mix dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Combining the dry ingredients separately helps distribute the spices evenly and prevents clumping later.

Step 3: Combine wet ingredients. In another large mixing bowl, whisk together the sugar, eggs, pumpkin puree, oil, and vanilla extract. Continue whisking until the mixture is smooth and well blended. This will be the flavorful base for your bread.

Step 4: Bring the batter together. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula. Be careful not to overmix—just combine until no streaks of flour remain. Overmixing can make the bread dense rather than tender.

Step 5: Bake the bread. Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and slightly cracked.

Step 6: Cool and serve. Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack. Cooling completely is important for the texture to set properly. Once cooled, slice and serve with butter, cream cheese, or enjoy plain.

Variations & substitutions

This pumpkin bread is wonderfully versatile. Add a handful of chocolate chips for a dessert-like twist, or stir in chopped walnuts or pecans for a crunchy texture. If you’d like to lighten it up, replace part of the oil with unsweetened applesauce. You can also experiment with gluten-free flour blends or whole wheat flour for a healthier option. For a festive holiday touch, fold in dried cranberries or top with a cream cheese swirl before baking.

Storage, freezing & make-ahead

This bread stores beautifully, making it a great make-ahead recipe. Once completely cooled, wrap the loaf in plastic wrap or aluminum foil and store it at room temperature for up to 4 days. For longer storage, freeze the bread tightly wrapped in foil and placed inside a freezer bag for up to 3 months. When ready to serve, thaw overnight in the refrigerator or at room temperature for a few hours. You can also freeze individual slices for quick grab-and-go snacks.

Serving ideas & pairings

Enjoy pumpkin bread as a breakfast treat with a cup of coffee or tea. For brunch, serve it alongside scrambled eggs and fresh fruit. Spread slices with cream cheese, apple butter, or a drizzle of honey for extra indulgence. During the holidays, pair it with mulled cider or hot chocolate for a cozy seasonal spread. You can even toast slices lightly and serve with whipped cream cheese as a dessert-like option.

FAQ

Can I use fresh pumpkin instead of canned? Yes, just roast and puree fresh pumpkin until smooth. Be sure to drain excess liquid so the bread doesn’t become too wet.

What can I substitute for oil? Unsweetened applesauce or melted butter can replace oil, though oil provides the moistest results.

Can I make this recipe gluten-free? Absolutely! Use a 1:1 gluten-free flour blend designed for baking to achieve similar texture and flavor.

Why did my bread turn out dense? Overmixing the batter or using too much flour can lead to a dense loaf. Mix gently and measure ingredients carefully.

Can I bake this recipe as muffins? Yes, divide the batter into muffin tins and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Final thoughts

This incredibly moist pumpkin bread is the ultimate fall comfort food. With its warm spices, tender crumb, and endless versatility, it’s a recipe you’ll want to return to year after year. Whether you’re baking it for your family, bringing it to a gathering, or simply treating yourself to a cozy slice, it’s guaranteed to bring smiles and warmth. Make it once, and it just might become your go-to recipe every pumpkin season.

Incredibly Moist Pumpkin Bread

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• Author: Sarah White
• Total Time: 1 hour 20 minutes
• Yield: 2 loaves (about 16 slices)
• Diet: Vegetarian

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Description

This pumpkin bread is soft, spiced, and wonderfully moist—perfect for fall baking. Enjoy it warm, plain, or with a spread of butter.

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Ingredients

• 3 1/2 cups all-purpose flour

• 3 cups granulated sugar

• 4 large eggs

• 1 cup vegetable oil

• 2/3 cup water

• 2 cups canned pumpkin puree

• 2 teaspoons baking soda

• 1 1/2 teaspoons salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

3. In another bowl, beat eggs, sugar, oil, water, pumpkin puree, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Divide the batter evenly between the prepared pans and smooth the tops.

6. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, fold in 1 cup of chocolate chips or chopped nuts. Wrap leftovers tightly and store at room temperature for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American