Best Moist Pumpkin Bread Recipe

Pumpkin bread is one of those timeless recipes that never fails to bring warmth and comfort to the table. With its soft, tender crumb and irresistible aroma of cinnamon, nutmeg, and cloves, this moist pumpkin bread recipe is the perfect way to celebrate fall baking. What sets this recipe apart is its balance—rich pumpkin flavor without being too sweet, moist texture that lasts for days, and the flexibility to add your favorite mix-ins like nuts, chocolate chips, or even a cinnamon swirl. Whether you’re a beginner baker or a seasoned pro, this pumpkin loaf is simple, foolproof, and absolutely delicious.

Ingredients

1 ¾ cups (220 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup (200 g) granulated sugar
½ cup (100 g) packed brown sugar
120 ml (½ cup) oil—use vegetable oil or melted coconut oil as a healthy alternative.
2 large eggs, room temperature
1 cup (240 g) pure pumpkin puree (not pumpkin pie filling)
60 ml (¼ cup) of milk, dairy or non-dairy, depending on your preference.
1 teaspoon pure vanilla extract

Optional Add-ins:

½ cup chopped pecans or walnuts
½ cup semi-sweet chocolate chips
¼ cup dried cranberries

Step-by-Step Instructions

1. Prepare the Pan and Oven

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

2. Combine the Dry Ingredients

In a medium bowl, mix the flour, leavening agents, salt, and spices until combined. Mixing spices with flour first ensures they’re evenly distributed throughout the bread.

3. Mix the Wet Ingredients

Combine the granulated sugar, brown sugar, and oil in a large bowl, whisking until they form a creamy, uniform mixture. Blend in the pumpkin purée, milk, and vanilla until everything comes together into a smooth batter.

4. Bring Wet and Dry Together

Slowly incorporate the dry ingredients into the wet mixture, folding carefully with a spatula until just combined. Mix until just combined—overmixing can make the bread dense instead of fluffy.

5. Add Mix-Ins (Optional)

Fold in nuts, chocolate chips, or cranberries if using. Including these ingredients is optional, but they bring added texture and richness to the bread.

6. Bake the Pumpkin Bread

Spoon the mixture into the prepared loaf pan, then gently even out the surface for an smooth finish . Leave in the oven for 50–60 minutes, checking that a toothpick pushed into the center comes out nearly clean, with just slight crumbs.

7. Cool Before Slicing

After baking, allow the pumpkin bread to sit in the pan for 10 minutes, then lift it onto a wire rack to cool fully. This helps lock in moisture and ensures cleaner slices.

Helpful Tips for Success

Stick with pure pumpkin puree, not pumpkin pie filling, since the latter has added sugar and spices that can alter the flavor and texture.
Check for doneness early: Ovens vary; start checking at 50 minutes. Cover the loaf loosely with foil if the top browns too quickly.
Storage: Wrap tightly in plastic wrap or foil. Store at room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 2 months.
Healthier twist: Swap half the all-purpose flour with whole wheat flour and use applesauce in place of half the oil for a lighter loaf.

Why You’ll Love This Pumpkin Bread

This moist pumpkin bread is everything you want in a fall-inspired treat—soft, flavorful, and incredibly easy to make. Whether served with coffee in the morning, as an afternoon snack, or dressed up with cream cheese frosting for dessert, it’s a versatile recipe you’ll come back to every autumn. Baking this loaf fills your kitchen with cozy aromas that capture the spirit of the season.

So, grab a can of pumpkin, preheat your oven, and bake a loaf today—you’ll be surprised at just how quickly it disappears!

The Best Moist Pumpkin Bread Recipe – Easy Homemade Fall Favorite

Ingredients