The Best Moist Pumpkin Bread

This recipe for the Best Moist Pumpkin Bread is a fall baking staple, delivering a perfectly tender, spiced, and flavorful loaf every time. This one-bowl wonder is incredibly easy to make and fills your kitchen with the warm, cozy aroma of cinnamon, nutmeg, and pumpkin. It has a wonderfully soft crumb that stays moist for days, making it the perfect treat for a crisp autumn day.

Perfect for a simple breakfast, an afternoon snack with coffee, or a thoughtful homemade gift, this pumpkin bread is a crowd-pleaser. It’s a straightforward recipe that requires no fancy equipment and results in a delicious, rustic loaf that’s bursting with seasonal flavor.

this recipe

Why You’ll Love This Recipe

• Incredibly Moist & Tender: This recipe creates a soft, tender crumb that never dries out.
• Easy One-Bowl Recipe: The batter comes together in minutes in a single bowl, making cleanup a breeze.
• Packed with Fall Flavor: Perfectly spiced with a warm blend of cinnamon, nutmeg, and ginger.
• Versatile & Foolproof: A simple, reliable recipe that’s great for bakers of all skill levels.

Ingredients

• 1 3/4 cups All-Purpose Flour
• 1 1/2 cups Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Salt
• 1 cup 100% Pure Pumpkin Purée
• 1/2 cup Vegetable Oil or Melted Butter
• 2 large Eggs
• 1/4 cup Water or Milk

Step-by-Step Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, pumpkin purée, oil, eggs, and water until smooth and well combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.
5. Bake: Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool: Let the pumpkin bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Tips & Variations

• Pro Tip: Do not overmix the batter once you add the flour. Overmixing develops the gluten and can lead to a tough, dense bread instead of a tender one.
• Add Chocolate Chips: For a decadent treat, fold in 1 cup of semi-sweet chocolate chips into the batter.
• Nutty Version: Add 1 cup of chopped, toasted walnuts or pecans to the batter for a delicious crunch.
• Cream Cheese Swirl: Beat 4 oz of softened cream cheese with 1/4 cup of sugar and 1 egg. Layer half the pumpkin batter in the pan, top with the cream cheese mixture, and then the remaining batter. Swirl gently with a knife before baking.

Frequently Asked Questions (FAQ)

• Why did my pumpkin bread sink in the middle?
  • Sinking is often a sign of being underbaked. Make sure a skewer inserted into the very center comes out with moist crumbs, but not wet batter. The bread should spring back when lightly touched.
• How do I store pumpkin bread?
  • Once completely cool, wrap the loaf in plastic wrap or store it in an airtight container at room temperature. It will stay moist for up to 5 days.
• Can I freeze pumpkin bread?
  • Yes, it freezes beautifully. Let the loaf cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature.

Serving Suggestions

• This pumpkin bread is delicious on its own, but it’s even better when served slightly warm with a generous spread of butter or cream cheese. It’s the perfect accompaniment to a hot cup of coffee or tea.

Abby

Pumpkin Bread

Moist and flavorful homemade pumpkin bread packed with warm spices, pumpkin puree, and optional chocolate chips. A classic fall favorite that’s simple and delicious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 1 loaf

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3/4 tsp salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light or dark brown sugar
• 1 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice (or milk substitute)
• 2/3 cup (120g) semi-sweet chocolate chips, optional

Equipment

• 9×5-inch loaf pan
• Mixing Bowls
• Whisk
• rubber spatula or wooden spoon
• Cooling rack
• Aluminum foil

Method

 

1. Adjust oven rack to lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with non-stick spray.
2. In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.
3. In another bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add pumpkin puree, oil, and orange juice.
4. Pour wet mixture into dry ingredients. Gently fold with a spatula until just combined; do not overmix. Fold in chocolate chips if using.
5. Pour batter into prepared loaf pan. Bake 60–65 minutes, loosely covering with foil halfway through to prevent over-browning. Bread is done when a toothpick comes out mostly clean.
6. Cool bread completely in the pan on a wire rack before removing and slicing. Store covered at room temperature for 3–4 days or in the fridge for up to a week.

Notes

Baked pumpkin bread freezes well for up to 3 months. Swap nutmeg, cloves, and ginger for pumpkin pie spice if preferred. Substitute milk for orange juice if desired. Optional mix-ins include chocolate chips, pecans, or walnuts.