Nothing says fall like the cozy scent of spiced pumpkin bread baking in the oven. I love how this loaf fills my kitchen with warmth and nostalgia. This easy pumpkin bread is incredibly moist, loaded with real pumpkin flavor, and perfectly spiced. Every year, I make it on repeat during the cooler months—it’s comforting, foolproof, and always a hit whether I’m serving it at brunch or just enjoying a quiet slice with tea.
Why You’ll Love This Recipe
I love how this pumpkin bread hits the perfect balance of soft texture and rich flavor. It’s moist without being too dense, thanks to a careful ratio of pumpkin puree and oil. The warm spices—cinnamon, nutmeg, ginger, and cloves—infuse the loaf with cozy autumn vibes in every bite. Whether I eat it plain, with butter, or dressed up with extras like nuts or chocolate chips, it’s always satisfying. Plus, it’s super easy to mix up—no mixer needed!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon sea salt
1½ cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 cup cane sugar
½ cup vegetable oil (plus more for greasing the pan)
¼ cup milk (any kind: dairy or non-dairy)
1 teaspoon vanilla extract
directions
I preheat the oven to 350°F and lightly grease an 8×4 or 9×5-inch loaf pan with oil.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, I whisk the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
I gently stir the dry ingredients into the wet ingredients until just combined. The batter is thick—that’s what helps the bread stay moist and soft.
I pour the batter into the prepared pan, smooth out the top, and bake for 60 to 70 minutes. I check it at the 45-minute mark, and if the top is already browned, I loosely tent it with foil so it doesn’t over-brown.
Once a toothpick inserted in the center comes out clean, I remove the loaf and let it cool in the pan completely before slicing.
Servings and timing
This recipe makes 1 loaf, which I slice into 8 thick pieces. Prep time: 20 minutes Cook time: 60–70 minutes Total time: 1 hour 20 minutes
Variations
I like to mix things up depending on my mood or what I have in the pantry. Here are a few delicious twists I often use:
Add crunch: I stir in ½ cup of chopped walnuts or pecans and sprinkle some on top for texture.
Make it fruity: I fold in ½ cup dried cranberries, raisins, or chopped dates for extra sweetness and chew.
Go chocolatey: I mix in ½ cup of dark chocolate chips and add a few on top before baking for a richer treat.
Frost it: When I want something more indulgent, I let the loaf cool and top it with a layer of tangy cream cheese frosting.
storage/reheating
To keep it fresh, I store the pumpkin bread in an airtight container at room temperature for up to 3 days.
For longer storage, I wrap individual slices in foil or plastic wrap and freeze them for up to 3 months. When I’m ready to eat a slice, I either let it thaw at room temperature or microwave it for about 30 seconds until soft and warm.
FAQs
Can I use the whole can of pumpkin puree?
I could, but I prefer using just 1½ cups. The full 15-ounce can makes the loaf slightly denser and more moist at the bottom, which isn’t ideal.
Can I replace the oil with melted butter?
Yes, I sometimes swap the vegetable oil with the same amount of melted butter. It gives a richer flavor but slightly changes the texture.
Can I substitute cane sugar with brown sugar?
Absolutely. I’ve used half cane sugar and half brown sugar, and it adds a deeper flavor with a hint of molasses.
Can I make this into muffins?
Yes, I bake the batter in a muffin tin at 400°F for about 15–20 minutes. It makes a great grab-and-go snack.
Can I use pumpkin pie filling instead of puree?
I don’t recommend that. Pumpkin pie filling is already sweetened and spiced, and it would change the texture and flavor of the bread.
Conclusion
This pumpkin bread is one of my favorite fall bakes. It’s moist, warmly spiced, and filled with real pumpkin flavor. I love how easy it is to prepare, and I can always count on it to turn out perfectly. Whether I make it for guests, family, or just for myself, it’s a cozy treat that never disappoints.
This moist and flavorful pumpkin bread is the ultimate fall comfort food. Made with real pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it’s easy to make, perfectly spiced, and always a crowd-pleaser.
Ingredients
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon sea salt
1½ cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1 cup cane sugar
½ cup vegetable oil (plus more for greasing the pan)
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and lightly grease an 8×4 or 9×5-inch loaf pan with oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, whisk the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
Gently stir the dry ingredients into the wet ingredients until just combined. The batter will be thick.
Pour the batter into the prepared pan, smooth the top, and bake for 60–70 minutes. Check at 45 minutes and tent with foil if the top is browning too quickly.
Once a toothpick inserted into the center comes out clean, remove from oven and let the loaf cool completely in the pan before slicing.
Notes
Add ½ cup chopped nuts, chocolate chips, or dried fruit for extra texture and flavor.
Top with cream cheese frosting for a more indulgent version.
Store at room temperature for up to 3 days or freeze individual slices for up to 3 months.
To reheat, microwave slices for about 30 seconds or let thaw at room temperature.
