Pumpkin Bread—Moist, Spiced, and a Fall Must-Have

Pumpkin bread is the ultimate autumn loaf—soft, warmly spiced, and packed with real pumpkin flavor in every bite. It’s the kind of cozy, homemade bake that makes your kitchen smell like cinnamon and brown sugar while it rises in the oven. Perfectly moist with a golden crust and tender crumb, this pumpkin bread can be served for breakfast, as a midday snack, or dressed up with glaze for dessert. You don’t need a mixer or any fancy ingredients—just a bowl, a whisk, and a craving for something soft, rich, and spiced just right. One slice isn’t enough, and it gets even better the next day.

Why This Pumpkin Bread Stands Out

This pumpkin bread is soft but not too dense, with the perfect balance of sweetness and spice. It stays moist for days thanks to the real pumpkin puree and a touch of oil in the batter. The spices are warm and aromatic—think cinnamon, nutmeg, and a hint of cloves—giving it that nostalgic fall flavor without being overwhelming. You can keep it classic or add chocolate chips, nuts, or a maple glaze to switch it up.

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 cup pumpkin purée (not pumpkin pie mix)
• ¾ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup milk
• 1 tsp vanilla extract

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, whisk pumpkin purée, brown sugar, granulated sugar, oil, eggs, milk, and vanilla until smooth.
Add dry ingredients to the wet ingredients and stir until just combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Pumpkin Bread

Use canned pumpkin purée for consistent results, not pumpkin pie filling. Don’t overmix the batter—just stir until combined for the softest texture. For a bakery-style crackly top, sprinkle a little sugar over the batter before baking. Add a handful of mini chocolate chips or chopped pecans if you want texture and richness.

Optional Add-Ons

Top with a maple glaze made from powdered sugar, maple syrup, and a splash of milk. Add a cream cheese swirl by mixing 4 oz softened cream cheese with 2 tbsp sugar and swirling into the batter before baking. Fold in a handful of toasted walnuts for crunch and nutty depth.

Storage

Pumpkin bread keeps well wrapped at room temperature for up to 3 days or refrigerated for up to 5. It can also be frozen for up to 2 months—just wrap it tightly and thaw before serving. Reheat slices in the microwave for 10–15 seconds for that fresh-baked feel.

Final Thoughts

Pumpkin bread is soft, spiced, and absolutely essential for cozy season. Whether served warm with butter or wrapped up as a homemade gift, it’s a loaf that brings comfort in every slice.