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Pumpkin Bread Recipe

Moist Pumpkin Bread – Tender, Spiced, and Perfectly Autumnal

This Moist Pumpkin Bread is soft, flavorful, and packed with warm fall spices. Perfect for breakfast, brunch, or an afternoon snack, it’s easy to make and keeps wonderfully for days. The pumpkin puree ensures a tender, moist texture, while cinnamon, nutmeg, and ginger give it that signature autumn flavor. Serve plain, with butter, or even toasted for extra coziness.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional
  • ½ cup vegetable oil
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree canned or fresh
  • 1 teaspoon vanilla extract
  • Optional add-ins: ½ cup chopped nuts chocolate chips, or raisins

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk and spatula
  • Toothpick or cake tester

Method
 

  1. Preheat Oven – Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Mix Wet Ingredients – In a large bowl, cream together oil, butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
  4. Combine – Gradually fold dry ingredients into wet ingredients until just combined. Fold in any optional add-ins.
  5. Bake – Pour batter into prepared loaf pan. Bake 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool & Serve – Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra moisture, add 2 tablespoons sour cream or yogurt to the batter.
Bread keeps well wrapped at room temperature for 3 days, refrigerated up to 1 week, or frozen for 2 months.
Try drizzling with a simple powdered sugar glaze for a sweet finish.
Swap nuts for chocolate chips or dried cranberries for different variations.