Name: Moist Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups granulated sugar; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon allspice; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 1 cup pumpkin puree; 1/3 cup milk; 1/2 cup canola oil (or vegetable oil)

If you’re craving something cozy, comforting, and downright delicious, you’ve got to try this Moist Pumpkin Bread Recipe. When I first made it, I was amazed at how tender and flavorful it turned out—seriously, it’s like a warm hug in bread form. Plus, it’s easy enough to whip up on a whim, perfect for autumn mornings or a sweet afternoon snack. Stick around, I’m sharing everything you need to know to get it just right every time.

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Why You’ll Love This Recipe

Super Moist Texture: Thanks to the combination of pumpkin puree and oil, this bread stays beautifully soft and doesn’t dry out quickly.
Simple One-Bowl Prep: No need to dirty multiple bowls or complicated tools—just mix and bake.
Classic Fall Flavor: The warming blend of cinnamon, nutmeg, ginger, and cloves hits all the seasonal cozy notes.
Adaptable and Crowd-Pleasing: My family goes crazy for this recipe, and it’s a huge hit at potlucks or holiday gatherings.

The image shows a loaf of brown bread sliced into six pieces, placed on white parchment paper on a rustic white wooden board. The bread has a golden-brown crust with a slightly rough texture and a dense, soft interior with small air holes. There are some crumbs scattered around the bread on the white marbled surface. To the upper right of the bread, there is a silver knife resting on top of a folded piece of white paper with text, and in the upper left, a clear empty glass and a white container are partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Moist Pumpkin Bread, pumpkin bread recipe, easy pumpkin bread, autumn pumpkin bread, cozy pumpkin bread

Ingredients You’ll Need

All the ingredients here work beautifully to create that classic pumpkin bread flavor and tender crumb you’re hoping for. Here’s a quick rundown of what you’ll grab at the store and some tips I’ve picked up along the way.

Flat lay of a small mound of all-purpose flour, a small white bowl filled with granulated sugar, a few whole brown cinnamon sticks, small white bowls containing ground ginger, ground nutmeg, ground cloves, and ground allspice, two large whole uncracked brown eggs, a small white bowl of smooth orange pumpkin puree, a small white bowl of milk, a small white bowl of golden canola oil, a small white bowl of vanilla extract, and a small white bowl with a mixture of baking soda, baking powder, and salt all arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Moist Pumpkin Bread, pumpkin bread recipe, easy pumpkin bread, autumn pumpkin bread, cozy pumpkin bread

All-purpose flour: The backbone of the bread’s structure; measuring it carefully keeps the texture just right.
Granulated sugar: Adds sweetness and helps with browning, but balance is key to avoid a cloying taste.
Baking soda and baking powder: Both leaveners work together to give the bread a nice rise without being too dense.
Salt: Enhances all the flavors, don’t skip it!
Cinnamon, ginger, nutmeg, cloves, allspice: This warm spice mix creates that unmistakable pumpkin bread aroma and taste.
Vanilla extract: A little boost to deepen the sweetness and spice notes.
Eggs (room temperature): Help bind everything together and add richness—room temp eggs mix more evenly.
Pumpkin puree: The star ingredient; make sure it’s pure pumpkin, not pumpkin pie filling for the best flavor.
Milk: Adds moisture and a little tenderness to the crumb.
Canola or vegetable oil: This keeps the bread moist and tender—don’t substitute with butter here or the texture changes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this recipe is—you can easily tweak it to suit your taste or dietary needs. Over the years, I’ve played around with different add-ins and swaps that still keep the loaf moist and delicious.

Nutty Upgrade: Toss in a half cup of chopped walnuts or pecans for a crunchy contrast—I honestly can’t resist this texture combo.
Gluten-Free Twist: Substitute the flour with a gluten-free blend; just be sure it has xanthan gum for structure.
Seasonal Spice Swap: Feel free to add a pinch of cardamom or allspice to mix up the flavor profile.
Sweet Swirl: Adding a few tablespoons of cream cheese swirl before baking creates a luscious surprise inside the bread.

How to Make Moist Pumpkin Bread Recipe

Step 1: Preheat and Mix Your Dry Ingredients

First things first: preheat your oven to 350°F (175°C). While that warms up, grab a large bowl and whisk together your flour, sugar, baking soda, baking powder, salt, and all those cozy spices until everything’s well combined. This step makes sure your flavors and leaveners are evenly distributed—you’ll thank me when your bread bakes perfectly risen and smooth.

Step 2: Mix the Wet Ingredients and Combine

Now, create a well in the center of your dry mix. Into that, pour your eggs, canola oil, milk, vanilla, and pumpkin puree. I like to whisk the wet ingredients together separately for about 30 seconds first—it helps them blend better when you fold them into the dry mix. Gently fold everything together until you no longer see large streaks of flour. The key here is to avoid overmixing; a few lumps are totally fine and help keep the bread tender.

Step 3: Bake Carefully for Perfect Moistness

Line a loaf pan with parchment paper to make sure your pumpkin bread releases easily once baked. Pour in your batter and smooth the top with a spatula. Pop it into the oven for 30 minutes. After that, tent the pan loosely with foil—this little trick stops the top from getting too dark while the inside finishes baking. Bake another 20 minutes or until a knife inserted in the center comes out clean. When you pull it out, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This rest helps the bread set so every slice stays intact and moist.

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Pro Tips for Making Moist Pumpkin Bread Recipe

Room Temperature Eggs: I learned that letting eggs sit out 20 minutes before mixing ensures smoother batter and better rise.
Don’t Overmix the Batter: Overworking the flour develops gluten and makes the bread dense—gentle folding is the secret.
Use Parchment Paper: It’s a game-changer for loaf removal, especially with moist batters like this one.
Cover with Foil Midway: This trick keeps the top from burning while letting the center bake through perfectly.

How to Serve Moist Pumpkin Bread Recipe

The image shows a loaf of brown bread cut into six thick slices, placed slightly overlapping each other on a white parchment paper. The bread has a textured crust with a few light flour spots on top and a soft, crumbly inside with a warm brown color. To the right of the bread, there is a silver knife with a simple handle resting on the parchment paper. The background is a white marbled surface with some bread crumbs scattered around, and the top right part of a clear glass and a white salt shaker are visible. Photo taken with an iphone --ar 2:3 --v 7 - Moist Pumpkin Bread, pumpkin bread recipe, easy pumpkin bread, autumn pumpkin bread, cozy pumpkin bread

Garnishes

I usually keep it simple with just a light spread of softened butter or a drizzle of honey to enhance that cozy pumpkin flavor. Sometimes, I sprinkle a little cinnamon sugar on top if I’m feeling festive—it adds a sweet, crunchy touch that my family adores.

Side Dishes

This pumpkin bread pairs wonderfully with a cup of chai tea or hot coffee for breakfast. For a more indulgent snack, serve alongside cream cheese or mascarpone cheese. If you’re making it for brunch, fresh fruit or a lightly spiced latte makes for an easy, elegant spread.

Creative Ways to Present

For holiday gatherings, I like slicing the bread into mini squares and arranging them on a rustic wooden board with fall leaves and nuts scattered around—it looks festive and inviting. Another fun idea is to toast thick slices and top them with maple syrup and chopped pecans for a decadent twist.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pumpkin bread tightly in plastic wrap and store it at room temperature for up to 3 days, but honestly, it rarely lasts that long! For slightly longer storage, place it in an airtight container to keep it fresh without drying out.

Freezing

If I’m making a big batch, I slice the bread first, then wrap individual slices in plastic and place them in a freezer bag. This method means I can pull out a slice at a time to thaw or toast, and it keeps beautifully for up to 3 months without losing moisture or flavor.

Reheating

Whenever I reheat pumpkin bread, I prefer the toaster oven or a quick zap in the microwave wrapped loosely in a damp paper towel. This keeps the bread from drying out and restores that fresh-baked warmth and softness.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned 100% pure pumpkin puree works perfectly. Just make sure it’s not pumpkin pie filling, as that contains added sugars and spices which can affect the flavor and texture.
Why is my pumpkin bread dry?

Dryness usually happens if you overbake the bread or overmix the batter, which develops gluten and toughens the crumb. Follow the timing closely and fold the wet and dry ingredients gently just until combined for the best moist results.
Can I substitute the oil with butter?

Butter can be used, but it will change the texture to be denser and less moist. I recommend sticking with oil for this recipe to keep it tender and soft.
How long will this pumpkin bread keep fresh?

Stored properly at room temperature in an airtight container, this pumpkin bread stays fresh for about 3 days. You can refrigerate it for up to a week but bring it to room temp before serving for the best flavor.

Final Thoughts

This Moist Pumpkin Bread Recipe has become a staple in my kitchen whenever fall rolls around. It’s just one of those baked goods that feel like comfort on a plate and practically guaranteed to bring smiles around the table. If you want a warm, tender loaf bursting with pumpkin and spice flavor that’s straightforward to make, this is it. Trust me, once you’ve baked and shared this with friends or family, it’ll be your go-to pumpkin bread recipe too.