There’s nothing quite like the aroma of warm spices filling your kitchen on a crisp fall day. This incredibly moist pumpkin bread combines the earthy sweetness of pumpkin with a symphony of spices—cinnamon, nutmeg, cloves, and allspice—to create a loaf that’s comforting, flavorful, and perfect for the season. With its tender crumb and rich pumpkin flavor, it’s a classic comfort food recipe that never disappoints.
Whether you’re looking for an easy weeknight baking project, a crowd-pleasing holiday treat, or the perfect edible gift for family and friends, this pumpkin bread recipe will quickly become a staple in your kitchen. Best of all, it’s simple to make, requires no fancy equipment, and stays moist for days. Pair it with your morning coffee, serve it as a cozy dessert, or bring it to your next fall gathering—you’ll be asked for the recipe again and again.
Why You’ll Love This Pumpkin Bread
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Super Moist Texture: The pumpkin purée and oil keep every slice soft and tender.
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Warm Fall Flavor: A perfect balance of cinnamon, nutmeg, cloves, and allspice.
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Easy to Make: Simple steps and pantry staples—no mixer required.
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Versatile: Delicious plain, with a glaze, or loaded with add-ins like nuts or chocolate chips.
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Freezer-Friendly: Make a batch ahead and enjoy homemade pumpkin bread anytime.
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Perfect for Sharing: Two loaves mean you can gift one and keep one.
Ingredient Breakdown
All-Purpose Flour: Forms the structure of the bread while keeping it light.
Granulated Sugar: Sweetens the loaf and balances the earthy pumpkin flavor.
Eggs: Add richness and help bind the batter together.
Baking Soda & Baking Powder: Ensure a beautiful rise and tender crumb.
Salt: Enhances the flavors and balances the sweetness.
Allspice, Cinnamon, Nutmeg, and Cloves: Classic fall spices that create warmth and depth.
Pumpkin Purée: The star ingredient, adding natural sweetness, color, and moisture.
Vegetable Oil: Keeps the bread soft and moist for days.
Water: Adds just enough liquid to balance the dense batter.
Pro Tips
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Use Room-Temperature Eggs: Helps the batter mix more evenly.
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Don’t Overmix: Stir just until the flour disappears for a light, tender texture.
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Check Early: Start checking at 55 minutes since oven times vary.
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Line with Parchment: For easy removal, line pans with parchment paper.
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Boost the Flavor: Toast your spices lightly before mixing for an extra punch of aroma.
Ingredient Swaps & Variations
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Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
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Whole Wheat: Use half all-purpose and half whole wheat flour for a nuttier flavor.
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Add-Ins: Stir in 1 cup of chocolate chips, chopped walnuts, or dried cranberries.
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Cream Cheese Swirl: Add a sweet cream cheese layer for a bakery-style loaf.
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Pumpkin Glaze: Drizzle with a simple glaze made from powdered sugar, milk, and pumpkin spice.
Serving Suggestions
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Breakfast: Toast a slice and spread with butter or cream cheese.
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Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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Party Food: Slice into mini-loaves or squares for a holiday dessert table.
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Pairings: Enjoy with hot coffee, chai latte, or warm apple cider.
Make Ahead + Storage Tips
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Room Temperature: Wrap cooled loaves in plastic wrap or foil; store up to 4 days.
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Refrigerator: Keeps fresh for up to 7 days when wrapped tightly.
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Freezer: Freeze whole loaves or slices in freezer bags for up to 3 months. Thaw overnight at room temperature.
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Reheating: Warm slices in the microwave for 15–20 seconds or toast lightly for a fresh-baked feel.
A Brief History of Pumpkin Bread
Pumpkin bread has roots in early American cooking, when settlers used pumpkin as a staple ingredient in breads and desserts. Pumpkin was plentiful, affordable, and easy to store, making it a go-to ingredient for hearty, comforting recipes. Over time, the recipe evolved into the spiced quick bread we know today, often baked around fall holidays and family gatherings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Roast fresh pumpkin, puree it, and strain excess water. You’ll need about 15 ounces (roughly 2 cups).
Why is my pumpkin bread dense?
Overmixing the batter or adding too much flour can make the bread heavy. Mix until just combined.
Can I halve this recipe?
Absolutely. Simply cut all the ingredients in half to make one loaf instead of two.
How do I know when it’s done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I make muffins instead?
Yes! Pour batter into muffin tins and bake at 350°F for 20–25 minutes.
Incredibly Moist Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves.
- In another bowl, beat eggs, then add pumpkin purée, vegetable oil, and water. Mix until smooth.
- Gradually stir wet ingredients into dry mixture until just combined. Do not overmix.
- Divide batter evenly between prepared loaf pans.
- Bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire rack to cool completely.