Name: Moist Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract

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This moist pumpkin bread comes out tender, warmly spiced, and full of cozy fall flavor. I like how the pumpkin keeps the loaf soft while the spices make the kitchen smell amazing as it bakes. It feels perfect for quiet mornings, afternoon tea, or whenever I want something comforting and homemade.

Why You’ll Love This Recipe

I love this recipe because it is simple, reliable, and always turns out moist. I only need basic pantry ingredients, and the batter comes together quickly without any complicated steps. The balance of pumpkin and spices makes it flavorful without being too sweet, and it slices beautifully for sharing or storing.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a standard loaf pan. In a bowl, I whisk together the flour, baking soda, baking powder, salt, and all the spices until everything is evenly combined. In another bowl, I mix the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.

I slowly add the dry ingredients to the wet mixture and stir just until combined, making sure not to overmix. I pour the batter into the prepared loaf pan and smooth the top. I bake the bread for about 55–60 minutes, until a toothpick inserted in the center comes out clean. After baking, I let it cool in the pan for 10 minutes before transferring it to a wire rack.

Servings And Timing

I usually get 8 to 10 slices from one loaf. The prep time is about 15 minutes, the baking time is around 55 to 60 minutes, and the total time comes to roughly 1 hour and 15 minutes.

Variations

I sometimes like to add chopped walnuts or pecans for a bit of crunch. When I want extra sweetness, I mix in chocolate chips. For a slightly healthier version, I replace half of the all-purpose flour with whole wheat flour, which still keeps the bread moist.

Storage/Reheating

I store the pumpkin bread tightly wrapped at room temperature for up to 3 days. If I want it to last longer, I keep it in the refrigerator for up to a week. For longer storage, I freeze individual slices and thaw them as needed. I reheat slices briefly in the microwave or enjoy them at room temperature.

FAQs

Can I Use Fresh Pumpkin Instead Of Canned?

I can use fresh pumpkin puree as long as it is well-drained and smooth, similar in texture to canned puree.

How Do I Keep The Bread Moist?

I make sure not to overbake it and always measure the flour correctly. The pumpkin and oil help keep it moist.

Can I Make This Recipe Into Muffins?

I often turn this batter into muffins and bake them for about 18–22 minutes at the same temperature.

Can I Reduce The Sugar?

I can slightly reduce the sugar, but I keep in mind that it affects both sweetness and moisture.

How Do I Know When The Bread Is Done?

I insert a toothpick into the center, and when it comes out clean or with a few moist crumbs, I know it is ready.

Conclusion

This moist pumpkin bread is one of my favorite recipes to bake when I want something comforting and seasonal. I enjoy how easy it is to make and how consistently soft and flavorful it turns out. It is a recipe I keep coming back to whenever I crave a cozy homemade treat.