Pumpkin Bread: The Perfectly Moist and Spiced Fall Classic

Last Updated on October 27, 2025 by Chef Josie

Few things capture the essence of fall like a loaf of homemade Pumpkin Bread. The aroma alone, a mix of cinnamon, nutmeg, and sweet pumpkin, feels like wrapping yourself in a cozy sweater. This recipe gives you everything you want from a fall bake: a moist, tender crumb, deep pumpkin flavor, and just the right amount of spice. It’s the kind of bread that tastes even better the next day with your morning coffee or a warm chai latte.

I’ve baked countless versions of pumpkin bread, and this one wins every time. It’s foolproof, flavorful, and keeps beautifully. Whether you serve it plain, with a smear of cream cheese, or go decadent with a drizzle of glaze, it’s a slice of autumn comfort you’ll want to bake again and again.

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Why You’ll Love This Pumpkin Bread

• Moist and Tender: Perfect texture thanks to pumpkin puree and oil.
• Simple to Make: One bowl, no mixer required.
• Perfectly Spiced: Balanced flavors of cinnamon, nutmeg, and cloves.
• Customizable: Add chocolate chips, nuts, or swirl in cream cheese.
• Freezes Beautifully: Bake now, enjoy all season.

Ingredient Breakdown

• Pumpkin Puree: The heart of the recipe, use pure pumpkin, not pie filling.
• Flour: All-purpose flour gives it a light, soft structure.
• Oil: Keeps the bread incredibly moist (use vegetable or coconut oil).
• Sugar: A mix of white and brown sugar adds sweetness and depth.
• Eggs: Bind everything together and add richness.
• Baking Soda & Baking Powder: For the perfect rise.
• Warm Spices: Cinnamon, nutmeg, cloves, and ginger bring the fall warmth.
• Vanilla Extract: Enhances the overall flavor.
• Salt: Balances sweetness and intensifies the pumpkin flavor.

Optional Add-Ins:

• ½ cup chocolate chips for sweetness.
• ½ cup chopped pecans or walnuts for crunch.
• A cream cheese swirl for a rich twist.

Step-by-Step Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
3. Add Dry Ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, and spices. Add to the wet mixture and stir until just combined (don’t overmix).
4. Pour and Bake: Pour batter into the pan and smooth the top. Bake 55–65 minutes, or until a toothpick comes out clean.
5. Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled.

Notes and Top Tips

• Use 100% pumpkin puree, not pumpkin pie filling.
• Don’t overmix the batter; this helps keep the bread tender.
• For extra moisture, add 2 tablespoons of sour cream or Greek yogurt.
• Store tightly wrapped at room temperature for up to 3 days or refrigerate for a week.
• For a bakery-style crust, sprinkle sugar on top before baking.

Serving Suggestions and Variations

• Spread with cream cheese or maple butter for the ultimate fall breakfast.
• Add a cream cheese swirl for a dessert version.
• Mix in apple chunks for a pumpkin-apple loaf.
• Turn it into pumpkin muffins; bake 18–20 minutes instead.

Storage and Freezing Tips

• Store: Wrap in plastic wrap or foil at room temperature for up to 3 days.
• Refrigerate: Up to 7 days for extended freshness.
• Freeze: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight before serving.

Conclusion

This Pumpkin Bread brings everything you love about fall into one warm, fragrant loaf. It’s cozy, classic, and perfect for sharing, or keeping all to yourself with a hot cup of coffee. Bake it once, and you’ll find yourself making it all season long.

If you try it, share your favorite twist, chocolate chips, nuts, or a cream cheese swirl? This is one recipe that’s endlessly adaptable and always delicious.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes! Just roast, mash, and drain your pumpkin puree well to remove excess moisture.

2. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. Check the baking time, it may need 5 extra minutes.

3. Why is my pumpkin bread dense?
Overmixing or using too much pumpkin can cause density. Mix just until combined and measure accurately.

4. How can I make this vegan?
Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use coconut oil or vegan butter.

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