Does anything say cozy fall vibes quite like a warm slice of pumpkin bread fresh out of the oven? I absolutely love this Moist Pumpkin Bread Recipe because it’s easy to whip up, bursting with spice, and so tender you’ll find yourself sneaking seconds without an ounce of guilt. Whether you’re craving a sweet breakfast treat or a comforting snack, this pumpkin bread hits all the right notes and makes your kitchen smell like autumn magic. Trust me, once you try this recipe, it’ll become your go-to every pumpkin season!

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Why You’ll Love This Recipe

Simple One-Bowl Prep: You won’t believe how quickly this dough comes together with just one bowl — less mess, more taste.
Perfectly Moist Texture: My family goes crazy for how soft and tender this pumpkin bread stays, even days later.
Balanced Warm Spices: The blend of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin flavor you crave without overpowering.
Versatile for Any Occasion: Great for breakfast, a casual snack, or holiday gatherings — it’s always a crowd-pleaser.

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, fall pumpkin bread, easy pumpkin bread, tender pumpkin loaf

Ingredients You’ll Need

Every ingredient in this Moist Pumpkin Bread Recipe plays a role in crafting that tender crumb and rich flavor. Using pantry staples with the freshest pumpkin puree you can find will truly elevate the end result. Here’s a little about why each one matters:

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, fall pumpkin bread, easy pumpkin bread, tender pumpkin loaf

All-purpose flour: The foundation for structure and softness — don’t substitute with whole wheat unless you want a denser loaf.
Granulated sugar: Adds the perfect level of sweetness and helps with moisture retention.
Baking soda and baking powder: These leavening agents work together to give a light rise and tender texture.
Salt: Just a pinch to balance sweetness and enhance flavors overall.
Cinnamon, ginger, nutmeg, cloves, and allspice: The warm spice blend that brings pumpkin bread to life — freshly ground spices make a noticeable difference!
Vanilla extract: A splash adds depth and a sweet aroma that’s so inviting.
Large eggs (room temperature): Help bind and add richness — don’t skip warming them slightly or the batter won’t mix as well.
Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling, for authentic flavor.
Milk: Adds moisture and helps dissolve sugars evenly.
Canola or vegetable oil: Keeps the bread moist and tender — butter tends to make it less soft here.

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 that this Moist Pumpkin Bread Recipe is a perfect base for all kinds of tasty tweaks — you can tailor it to fit your mood or dietary needs without losing any of that classic pumpkin magic.

Add-ins like chocolate chips or chopped nuts: My go-to tweak is folding in a handful of dark chocolate chips for a melty surprise in every bite.
Gluten-free option: I’ve swapped the flour for a 1:1 gluten-free blend, and it works wonderfully with a slightly longer baking time.
Reduce sugar for less sweetness: Simply lower the sugar by 1/4 cup for a less sweet but still moist loaf.
Spice it up or down: Feel free to adjust the spices — I sometimes add a touch more ginger when I want a zingier loaf.

How to Make Moist Pumpkin Bread Recipe

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 350°F and grabbing a large mixing bowl. Combine all your dry ingredients — flour, sugar, baking soda, baking powder, salt, and those fragrant spices — stirring them together until thoroughly blended. I like to whisk these first so the leavening agents are evenly distributed. This little step helps avoid any surprises like dense spots or uneven rising.

Step 2: Add the Wet Ingredients Right in the Center

Make a little well or hole in the center of your dry mix — it’s like giving an invitation for your wet ingredients to join the party. Pour in your eggs (make sure they’re room temperature to mix easily), pumpkin puree, oil, milk, and vanilla. I usually whisk the wet ingredients together for about 30 seconds first; this helps incorporate air and smooth out any lumps. Then gently fold the wet mix into the dry ingredients just until combined. Don’t overmix here, or you might end up with a tougher bread, and we definitely want soft and tender.

Step 3: Prepare Your Pan and Bake

I always line my loaf pan with parchment paper — it makes the loaf come right out without a fight and helps with cleanup. Pour the batter in, smoothing the top lightly. Pop it into the oven and bake for 30 minutes uncovered. Then, here’s my little secret: cover the pan loosely with foil to prevent the top from over-browning while the inside finishes baking. Continue baking for another 20 minutes or until a knife inserted in the center comes out clean. You’ll notice the smell filling your kitchen – pure pumpkin bliss!

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Pro Tips for Making Moist Pumpkin Bread Recipe

Room Temperature Eggs: I learned this the hard way — cold eggs make the batter lumpy and harder to mix, so let them sit out for 30 mins before starting.
Don’t Overmix: Folding gently means your bread stays fluffy and tender instead of dense and chewy.
Use Fresh Spices: Freshly ground cinnamon and nutmeg pack more punch— it completely transforms the flavor.
Watch the Baking Time: The foil cover trick prevents burnt tops while ensuring the middle cooks 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, fall pumpkin bread, easy pumpkin bread, tender pumpkin loaf

Garnishes

While this pumpkin bread shines beautifully on its own, I love adding just a touch of cream cheese glaze or a dusting of powdered sugar for a pretty finish. Sometimes, I spread a thin layer of softened butter or even a dab of cinnamon honey on a warm slice — it’s pure comfort in every bite.

Side Dishes

Pair your pumpkin bread with a steaming mug of coffee, chai tea, or even a dollop of vanilla yogurt for breakfast. For an afternoon snack, a small bowl of soup or a sharp cheddar cheese makes a surprisingly delightful combo.

Creative Ways to Present

For holiday gatherings, I like to slice the bread into mini squares, place them on a festive platter with a little pot of whipped cream on the side, and sprinkle some toasted pepitas on top. It turns simple pumpkin bread into a tasty conversation starter — plus, everyone loves finger food!

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. This keeps it moist but not soggy. If you want to be safe, placing it in an airtight container works just as well. Trust me, it rarely lasts long enough to be a problem!

Freezing

I freeze slices individually wrapped in parchment and foil for up to 3 months. When I want to enjoy some later, I just thaw at room temp or pop slices straight into the toaster oven for a couple of minutes. The taste and texture hold up beautifully this way.

Reheating

To get that fresh-baked feel, I microwave a slice for about 15-20 seconds or warm it in the oven at 300°F for 5-7 minutes. Then, I add a pat of butter or cream cheese spread while it’s warm—it’s like it’s just come out of the oven all over again!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree because pie filling has added sugar and spices that can throw off the flavor balance and texture of your bread. Using puree gives you full control over sweetness and spice levels.
How can I tell when my pumpkin bread is done baking?

Insert a thin knife or toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, your bread is ready. If batter sticks, bake for a few more minutes and test again.
Why is my pumpkin bread dry instead of moist?

Overmixing the batter, baking too long, or using pumpkin pie filling instead of puree can cause dryness. Follow the recipe steps carefully and use the foil covering method I shared for perfectly moist results.
Can I make mini pumpkin bread loaves instead of one large loaf?

Absolutely! Adjust baking time to about 20-25 minutes, but keep an eye on them—smaller loaves bake faster. This is a fun way to make individual gifts or party snacks.

Final Thoughts

This Moist Pumpkin Bread Recipe has been a staple in my kitchen for years, especially when the air gets crisp and the leaves start to turn. It’s one of those recipes that just feels like a warm hug from the inside out. I hope you try it, share it with your favorite people, and make as many sweet memories as I have. Happy baking, my friend!