Pumpkin Bread Recipe: Easy, Moist & Soft Loaf for Perfect Fall Baking

Posted on August 24, 2025

Warm, spicy, and impossibly soft—pumpkin bread is the reason my kitchen smells like autumn for weeks straight. The first time I made this irresistible soft and moist pumpkin bread recipe, I was actually trying to rescue a batch of leftover canned pumpkin (you know how it goes—you use a cup for something and end up with half a can staring at you every time you open the fridge). One rainy Saturday, I decided to throw caution to the wind and bake a loaf. The result? A golden, pillowy bread with a tender crumb that practically melts in your mouth. Honestly, I’ve baked this easy pumpkin bread more times than I can count, and each time it gets devoured before I can snap a single photo for Pinterest.

This pumpkin bread recipe isn’t just a fall classic—it’s a comforting staple that works for breakfast, afternoon snacks, or even dessert. I’ve tweaked and tested it through countless batches, adjusting the spice levels, swapping flours, and even tossing in chocolate chips once (that was a wild ride!). If you love the flavors of cinnamon, nutmeg, and clove mingling together in a soft, moist loaf, you’re in for a treat. Plus, you don’t need fancy equipment or hard-to-find ingredients—just a few pantry basics and a little pumpkin magic.

As someone who thrives on easy baking during busy weeks, I can say this pumpkin bread is a lifesaver. It’s perfect for families, ideal for sharing at potlucks, and even picky eaters end up asking for seconds. If you’ve ever wanted a go-to recipe for pumpkin bread that’s foolproof, ultra-moist, and bursting with fall flavor, this is the one. Let’s get baking, because fall isn’t complete without a slice (or three) of homemade pumpkin bread!

Why You’ll Love This Recipe

Let’s face it—there are a lot of pumpkin bread recipes out there, but this one stands out for some delicious reasons. After baking over a dozen loaves in my own kitchen (sometimes with my kids helping, which is always an adventure), I can confidently say this is the softest, most moist pumpkin bread you’ll ever try. Here’s what makes it special:

Quick & Easy: Comes together in under an hour (including baking time!), perfect for busy weeknights or spontaneous fall cravings.
Simple Ingredients: No need for complicated grocery lists—basic pantry staples make this pumpkin bread a breeze.
Perfect for Fall Gatherings: Whether it’s for brunch, cozy breakfasts, or a potluck, this loaf always gets rave reviews.
Crowd-Pleaser: Kids and adults both love how soft and moist each slice is. Even pumpkin skeptics end up loving it!
Unbelievably Delicious: The blend of warm spices and pumpkin puree creates a flavor that’s pure comfort food.

What sets this pumpkin bread recipe apart from the rest? For starters, I use a simple trick—mixing the wet and dry ingredients separately, then gently folding them together. This keeps the loaf tender and prevents overmixing (learned that one the hard way with a few tough batches). Also, adding a splash of milk helps keep the crumb super moist—trust me, it makes all the difference!

There’s something about the way this bread makes your house smell as it bakes—like a cozy hug in loaf form. It’s the kind of treat that turns ordinary mornings into something special, and honestly, I’ve made it for everything from Sunday brunch to weeknight dessert. Whether you want to impress guests, surprise your family, or just treat yourself to a seasonal classic, this pumpkin bread recipe is your ticket to fall baking bliss.

Ingredients Needed

This soft and moist pumpkin bread recipe is all about easy, wholesome ingredients that deliver big on flavor and texture. Most of what you need is probably already in your pantry or fridge (no fancy stuff required!). Here’s what you’ll need:

For the Pumpkin Bread Batter:
- All-purpose flour – 2 cups (240g) (you can swap for whole wheat or use a gluten-free blend)
- Baking soda – 1 teaspoon (helps the bread rise beautifully)
- Baking powder – 1/2 teaspoon (for extra lift)
- Salt – 1/2 teaspoon (balances the sweetness)
- Ground cinnamon – 2 teaspoons (for that classic fall flavor)
- Ground nutmeg – 1/2 teaspoon (adds warmth)
- Ground cloves – 1/4 teaspoon (a little goes a long way)
- Brown sugar – 1 cup (200g, packed) (adds moisture and depth)
- Granulated sugar – 1/2 cup (100g)
- Pumpkin puree – 1 cup (240g, canned or homemade) (not pumpkin pie filling!)
- Vegetable oil – 1/2 cup (120ml, can sub melted coconut oil or butter)
- Eggs – 2 large (room temperature)
- Milk – 1/4 cup (60ml, any kind works—dairy or non-dairy)
- Vanilla extract – 1 teaspoon
Optional Add-ins:
- Chopped walnuts or pecans – 1/2 cup (60g, for crunch)
- Chocolate chips – 1/2 cup (90g, for a decadent twist)
- Raisins or dried cranberries – 1/3 cup (50g, for a pop of sweetness)
For the Topping (optional):
- Turbinado sugar – 1 tablespoon (for a crunchy top)
- Extra cinnamon – a sprinkle, if you like

Ingredient tips: I’ve found Libby’s pumpkin puree gives the best texture (it’s thick and not watery). If you want to use homemade puree, make sure it’s well-drained. And for gluten-free folks, Bob’s Red Mill 1-to-1 Baking Flour works perfectly here. Don’t have ground cloves? Just bump up the cinnamon and nutmeg a touch.

Pumpkin bread is forgiving—if you’re out of brown sugar, you can use all granulated, though brown sugar makes it extra moist. For dairy-free, almond or oat milk works (I’ve tried both, and they’re great!). Have fun with the mix-ins, or keep it classic and simple—the loaf shines either way!

Equipment Needed

You don’t need a professional kitchen to whip up this soft and moist pumpkin bread recipe. Here’s what I use:

9×5-inch loaf pan (23x13cm) – metal or glass both work; just watch the bake time
Large mixing bowls – one for wet, one for dry ingredients
Whisk – for blending spices and dry ingredients evenly
Spatula or wooden spoon – to gently fold the batter (don’t overmix!)
Measuring cups and spoons – accuracy matters, especially for baking
Cooling rack – helps prevent soggy bottoms
Non-stick spray or parchment paper – for easy loaf removal

If you don’t have a loaf pan, you can use a muffin tin (just adjust the baking time—around 20-25 minutes). I’ve also baked this bread in a ceramic pan, which bakes a little slower but keeps the crust soft. For an extra moist loaf, line the pan with parchment so you can lift it out easily. And if you’re on a budget, basic dollar-store tools work just fine—my favorite whisk is actually the cheapest one I own!

Quick tip: Wash and dry your loaf pan right after baking to keep it in good shape. If you use glass, lower the oven temp by 5°F (2°C) to avoid overbrowning.

Preparation Method

Here’s a step-by-step guide to making your irresistible soft and moist pumpkin bread. I’ve included both US and metric measurements, time estimates, and lots of personal notes (because let’s be real—baking can get messy!).

Prep your oven and pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with non-stick spray or line with parchment paper. This helps the loaf slide right out (hard lesson learned from a stuck loaf).
Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Make sure spices are evenly mixed—the aroma should be warm and inviting.
Combine wet ingredients: In another bowl, whisk together 1 cup (240g) pumpkin puree, 1 cup (200g) brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup (120ml) vegetable oil, 2 eggs (room temp), 1/4 cup (60ml) milk, and 1 teaspoon vanilla extract. The mixture will be glossy and thick.
Bring wet and dry together: Pour the wet ingredients into the dry. Gently fold with a spatula until just combined. Don’t overmix—the batter should look slightly lumpy but well-blended. Overmixing makes for tough bread (trust me, I’ve done it!).
Add-ins (if using): Fold in up to 1/2 cup (60g) nuts, chocolate chips, or dried fruit. For even distribution, toss them with a little flour before adding.
Fill the pan: Pour batter into the prepared loaf pan. Smooth the top with a spatula. If you want a crunchy top, sprinkle 1 tablespoon turbinado sugar and a dash of cinnamon.
Bake: Place pan in the center of the oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect—wet batter means it needs more time). My oven runs hot, so I start checking at 50 minutes.
Cool: Let the pumpkin bread rest in the pan for 10-15 minutes. Run a knife around the edges, then transfer to a cooling rack. Cooling fully keeps the loaf moist and helps flavors settle (as tempting as it is, don’t slice too soon!).
Slice and enjoy: Once cooled, slice into thick pieces. The bread should be golden brown, with a soft, moist crumb and an irresistible pumpkin spice scent.

Troubleshooting: If your bread is sinking in the middle, it may need a longer bake or a fresh batch of baking powder. If it’s dry, check your oven temp with an oven thermometer (they’re shockingly inaccurate sometimes!). And always use pumpkin puree, not pumpkin pie filling (made that mistake once, and let’s just say…never again).

Personal note: I love making this bread with my youngest, who insists on licking the batter (it smells so good!). The batter is thick but not stiff, and the loaf rises beautifully every time.

Cooking Tips & Techniques

Baking pumpkin bread isn’t rocket science, but a few tricks can make a world of difference. Here are my favorite tips learned through happy accidents (and a few failed loaves):

Room Temperature Ingredients: Eggs and milk blend better when not cold. If you forget, just set them in a bowl of warm water for 5 minutes.
Don’t Overmix: Gently fold wet and dry ingredients to keep the bread soft. Overworking the batter leads to a tough, dense loaf (been there!).
Watch Your Oven: Every oven runs differently. Use an oven thermometer for accuracy, and check the bread with a toothpick around the 50-minute mark.
Let It Cool: Pumpkin bread sets up as it cools, making for clean slices and a moist texture. Slicing too early can cause crumbling (I know, waiting is hard!).
Add-ins Strategy: Toss nuts or chocolate chips with a little flour before folding in—this keeps them from sinking.
Multitasking: While the bread bakes, clean up your kitchen or prep coffee for serving. It’s the perfect time to set the mood for a cozy fall treat.

I once tried to speed things up by baking at a higher temperature—big mistake! The bread browned too fast and was raw in the middle. Stick to 350°F (175°C) for even baking. If you’re doubling the recipe, bake in two pans and rotate halfway through. Consistency is key, and with a little patience, you’ll have the perfect loaf every time.

Variations & Adaptations

One of the best things about pumpkin bread is how easy it is to customize. Here are a few tried-and-true twists:

Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free blend. I’ve used Bob’s Red Mill with great results—just add an extra tablespoon of milk to keep the crumb moist.
Dairy-Free: Use almond, oat, or soy milk instead of regular milk. Coconut oil works instead of vegetable oil for a hint of tropical flavor.
Healthier Option: Replace half the flour with whole wheat flour for extra fiber. You can also cut the sugar by 1/4 cup (I’ve done this for my dad, who prefers less sweetness).
Seasonal Flavor Boosts: Add orange zest for brightness, or swirl in a little cream cheese mixture for a rich, tangy surprise.
Chocolate Pumpkin Bread: Fold in 1/2 cup (90g) chocolate chips—my kids’ favorite version!
Nut-Free: Leave out nuts or swap for seeds (like pepitas) for crunch without the allergens.

My personal favorite adaptation? Mixing in dried cranberries and orange zest for a festive holiday twist. If you want to use a muffin tin instead of a loaf pan, just reduce the bake time to about 20-25 minutes—the texture is just as soft and moist.

Serving & Storage Suggestions

This pumpkin bread tastes best slightly warm or at room temperature. I love slicing thick pieces and serving them with a pat of salted butter or a drizzle of honey—seriously, it’s next-level comfort. If you’re hosting brunch, present the loaf on a wooden board with fresh fruit and hot coffee.

For a perfect pairing, try serving with chai tea, apple cider, or even a latte. Kids love it with a glass of cold milk. If you’re feeling fancy, top slices with a dollop of whipped cream or cream cheese frosting.

Storage: Wrap loaf tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—just bring to room temp before serving for best texture.
Freezing: Slice and wrap individual pieces, then freeze for up to 2 months. Thaw overnight in the fridge or microwave for 20-30 seconds (it stays moist!).
Reheating: Warm slices briefly in the oven or toaster for a fresh-from-the-oven feel.
Flavor Notes: The spices deepen over time, so the bread is even more flavorful the next day. Sometimes I actually hide a few slices just for myself!

Nutritional Information & Benefits

This pumpkin bread recipe isn’t just delicious—it’s packed with wholesome goodness. Each slice (1/10 of the loaf) has about:

Calories: 210
Protein: 3g
Fat: 7g
Carbs: 34g
Fiber: 2g

Pumpkin is a natural source of vitamin A, potassium, and fiber, making this bread a smart choice for a seasonal treat. Using oil instead of butter keeps it moist without excess saturated fat. Substituting whole wheat flour or reducing sugar can easily make it even healthier. Watch for allergens like eggs, wheat, and nuts if you’re sharing with a crowd—most adaptations are pretty simple though.

Personally, I love knowing there’s real pumpkin in every bite. It’s a small way to squeeze in some extra nutrition, even when you’re treating yourself!

Conclusion

If you’re searching for the perfect soft and moist pumpkin bread recipe to welcome fall, this one really delivers. It’s easy, reliable, and loaded with cozy flavor—just the way pumpkin bread should be. Whether you stick with the classic loaf or try one of the suggested twists, you’ll end up with a bake that makes autumn mornings (and afternoons!) a little more special.

I always come back to this recipe because it checks every box: simple, moist, and always crowd-pleasing. Feel free to play with the spices, mix-ins, or flour types—make it your own! If you’ve got baking memories or a wild adaptation, I’d love to hear about it in the comments. Share your loaf on Pinterest or tag me so we can swap pumpkin bread stories.

So go ahead, warm up your oven, and fill your home with that incredible fall scent. Happy baking, and here’s to countless slices of soft, moist pumpkin bread!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure your homemade pumpkin puree is well-drained and smooth. Sometimes fresh pumpkin can be a bit watery, so blot with paper towels if needed.

Why is my pumpkin bread dry or crumbly?

Most often, this happens from overbaking or using too much flour. Always check your oven temp and measure ingredients carefully. Don’t overmix the batter, and be sure to use enough oil or milk.

Can I make this pumpkin bread gluten-free?

Yes! A 1-to-1 gluten-free baking flour works great. The loaf stays soft and moist—just add a little extra milk if the batter looks thick.

How do I store pumpkin bread to keep it moist?

Wrap tightly and keep at room temp for up to 3 days, or refrigerate for a week. For longer storage, slice and freeze—just thaw before serving for best texture.

Can I add chocolate chips or nuts?

Of course! Fold in up to 1/2 cup of chocolate chips, nuts, or dried fruit for extra flavor and texture. Toss add-ins with a little flour before mixing in to help them distribute evenly.

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