Pumpkin Bread – Cozy, Moist, and Perfect for Any Day

Pumpkin bread feels like a warm hug from the oven. It’s sweet but not too sweet, tender without being cakey, and full of those familiar spices that make your kitchen smell amazing. Whether you’re baking for fall gatherings or just want a simple snack, this loaf hits the spot.

It’s easy to make, forgiving, and keeps well. Pair it with coffee in the morning or enjoy a slice after dinner with a little butter.

What Makes This Recipe So Good

• Moist and tender crumb: Pumpkin puree adds tons of moisture without needing extra dairy or complicated steps.
• Balanced spice: Cinnamon, nutmeg, and cloves bring warmth without overwhelming the pumpkin flavor.
• Foolproof method: One bowl for the wet ingredients and one for the dry. Mix gently and bake.

  That’s it.

• Flexible add-ins: Chocolate chips, nuts, or dried fruit all work beautifully.
• Great make-ahead: The flavor actually improves on day two, making it ideal for gifting or meal prep.

What You’ll Need

• 1 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (or pumpkin pie spice to taste)
• 2 large eggs, room temperature
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) neutral oil (such as vegetable, canola, or light olive oil)
• 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
• 1 teaspoon vanilla extract
• Optional add-ins: 1/2–3/4 cup chocolate chips, chopped walnuts or pecans, or dried cranberries

How to Make It

1. Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk eggs, pumpkin puree, oil, milk, sugar, brown sugar, and vanilla until smooth.
4. Bring it together: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined.

   A few small lumps are okay.

5. Add extras if you like: Fold in chocolate chips, nuts, or dried fruit. Don’t overmix.
6. Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top.

   For a pretty finish, sprinkle a little coarse sugar on top.

7. Bake: Place on the center rack and bake 55–70 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
8. Cool correctly: Let the loaf cool in the pan for 10–15 minutes. Lift it out and cool completely on a wire rack before slicing.
9. Slice and enjoy: Use a sharp, serrated knife for neat slices. Serve plain or with butter, cream cheese, or a little honey.

Keeping It Fresh

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.

  Keep it away from heat and sunlight.

• Refrigerator: For longer storage, refrigerate up to 1 week. Bring to room temp or warm a slice before serving.
• Freezer: Freeze whole or sliced. Wrap in plastic, then foil, or place in a freezer bag.

  Keeps well for 2–3 months.

• Reheating tip: Warm slices in a toaster oven at 300°F (150°C) for 5–8 minutes to revive moisture and aroma.

Benefits of This Recipe

• Simple ingredients: Everything is easy to find and budget-friendly.
• No mixer needed: A couple of bowls and a whisk are all you need.
• Moisture from real pumpkin: Natural texture and flavor without heavy dairy.
• Customizable: Works with different oils, milks, and mix-ins.
• Great for sharing: Makes a generous loaf that slices well and travels easily.

Pitfalls to Watch Out For

• Overmixing: This can make the bread tough. Stir just until the flour disappears.
• Underbaking the center: Pumpkin bread is dense. Always test the middle with a toothpick and give it more time if needed.
• Using pumpkin pie filling: It’s sweetened and spiced already and can throw off the recipe.

  Use pure pumpkin puree.

• Cutting too soon: Slicing while hot can make it gummy. Let it cool to set the crumb.
• Incorrect pan size: A smaller pan can cause overflow and underbaked centers. Stick to a 9×5-inch loaf or adjust bake time for other sizes.

Variations You Can Try

• Streusel topping: Mix 1/3 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter.

  Crumble over the batter before baking.

• Chocolate swirl: Melt 1/2 cup chocolate chips and swirl into the top of the batter with a knife.
• Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt. Drizzle over cooled loaf.
• Whole wheat boost: Swap 1/2 cup all-purpose flour for whole wheat flour. Add 1–2 tablespoons extra milk if the batter seems thick.
• Nutty crunch: Fold in chopped pecans or walnuts and sprinkle a few on top for texture.
• Cranberry orange: Add 1/2 cup dried cranberries and 1 tablespoon orange zest for a bright, festive twist.

FAQ

Can I use fresh pumpkin instead of canned?

Yes.

Roast and puree sugar pumpkins or kabocha until smooth and thick. If the puree is watery, drain it with a cheesecloth or simmer to reduce moisture before measuring.

How do I know when it’s done?

Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter.

If the top is browning too fast, tent with foil for the last 15 minutes.

Can I make this dairy-free?

Absolutely. Use a non-dairy milk like almond, oat, or soy. The bread already uses oil, so no butter swaps are needed.

What if I only have pumpkin pie spice?

Use 1 1/2 to 2 teaspoons pumpkin pie spice and skip the individual spices.

Adjust to taste based on how strong you like it.

Can I bake this as muffins?

Yes. Divide batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

Why did my bread sink in the middle?

Common causes are underbaking, expired leavening, or overmixing. Also check that your oven is fully preheated and avoid opening the door early.

Can I reduce the sugar?

You can cut the sugar by about 1/4 cup without major texture changes.

Any more and the loaf may be less moist and less tender.

What oil works best?

Neutral oils like canola or vegetable oil keep the flavor clean. Light olive oil adds a subtle richness. Avoid strongly flavored oils that can overpower the spices.

In Conclusion

Pumpkin bread is a simple, cozy bake that always delivers.

With a moist crumb, warm spices, and easy steps, it’s the kind of recipe you’ll return to again and again. Keep it classic or dress it up with toppings and mix-ins. Either way, you’ll have a loaf that tastes like comfort with every slice.