Name: Cozy Up with This Incredibly Moist Spiced Pumpkin Bread
Prep time: 10 min
Cook time: PT-490867H34M32S
Total time: 1 h 15 min
Ingredients: 1¾ cups all-purpose flour; ; 1 tsp baking soda; ; ½ tsp baking powder; ; ½ tsp salt; ; 1 tbsp ground cinnamon; ; ½ tsp ground nutmeg; ; ¼ tsp ground cloves; ; ¼ tsp ground ginger; ; ¾ cup brown sugar, packed; ; 1 cup canned pumpkin purée; ; 2 large eggs; ; ½ cup vegetable oil; ; 1 tsp vanilla extract

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Bursting with warm fall spices, rich pumpkin flavor, and the perfect crumb—this moist spiced pumpkin bread is your new favorite cozy treat.

🍂 Fall in Every Slice

There’s something magical about the smell of pumpkin bread baking in the oven. The sweet scent of cinnamon, nutmeg, and cloves drifting through the house brings instant comfort. It’s that irresistible aroma that draws people into the kitchen before it’s even done.

I first made this bread on a chilly October afternoon, craving something nostalgic and warm. One bite and I was transported back to my grandmother’s kitchen—she always had a pumpkin loaf wrapped in wax paper, ready for guests. This recipe is my modern, ultra-moist twist on that memory. It’s sweet, spiced just right, and melts in your mouth.

Whether you enjoy it with coffee in the morning or as an afternoon treat, this pumpkin bread is the kind of recipe that turns into a tradition.

🧡 Key Ingredients (and Why They Matter)

Canned Pumpkin Purée

The star ingredient! It gives the bread its rich orange hue, earthy sweetness, and moist texture. Be sure to use 100% pumpkin, not pumpkin pie filling.

Brown Sugar

Adds depth and caramel-like sweetness while helping retain moisture. You can use light or dark, depending on how rich you want the flavor.

Vegetable Oil

Keeps the bread incredibly moist for days. Unlike butter, oil doesn’t firm up as much when cooled, which makes each slice tender.

Eggs

Help bind everything together and give the bread structure. They also contribute to the richness.

All-Purpose Flour

Provides the base structure of the bread. For a slightly heartier loaf, you can substitute half with whole wheat flour.

Baking Soda & Baking Powder

These leaveners work together to create a fluffy, tall loaf with the perfect rise.

Warm Spices (Cinnamon, Nutmeg, Cloves, Ginger)

The heart of that cozy fall flavor. Feel free to adjust amounts to your spice preference—this recipe leans warmly spiced but not overpowering.

Vanilla Extract

Adds aroma and rounds out the sweetness with a hint of warmth.

👩‍🍳 Step-by-Step Instructions

Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment for easy removal.
Mix the wet ingredients
In a large bowl, whisk together pumpkin purée, brown sugar, eggs, oil, and vanilla until smooth and glossy.
Combine dry ingredients
In a separate bowl, mix flour, baking soda, baking powder, salt, and all the spices. Stir well to evenly distribute the spices.
Fold wet and dry together
Gently mix the dry ingredients into the wet. Be careful not to overmix—stir just until you no longer see dry flour. This keeps the bread soft.
Pour and smooth
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake to perfection
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent it loosely with foil.
Cool completely
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice once fully cooled for clean cuts.

☕ Serving Suggestions

This pumpkin bread is dreamy on its own, but here are some ways to take it up a notch:

Spread with cinnamon butter or maple cream cheese
Top with chopped pecans or a sprinkle of raw sugar before baking for added crunch
Toast slices and serve with coffee, chai, or hot apple cider
Add chocolate chips or dried cranberries to the batter for a twist

Want to make it a dessert? Add a drizzle of cream cheese glaze or dust with powdered sugar.

🧊 Storage & Reheating Tips

Refrigeration

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Let it come to room temp or microwave slices for 10–15 seconds before serving.

Freezing

Pumpkin bread freezes beautifully! Wrap slices individually or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months.

To enjoy again: Thaw at room temperature or warm slices in the oven at 325°F for 10 minutes.

💬 Final Thought

This moist spiced pumpkin bread is more than just a seasonal bake—it’s a cozy ritual that brings warmth to any day. With simple ingredients and big fall flavor, it’s the kind of recipe you’ll reach for again and again.

Bake it once, and it’ll earn a permanent spot in your recipe box.

Let me know in the comments: Are you team nuts, team chocolate chips—or just straight-up classic?

❓ FAQ: Moist Spiced Pumpkin Bread

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Just be careful not to overmix the batter.

Can I use fresh pumpkin instead of canned?
Absolutely, just make sure it’s pureed and not watery. Roast and mash your pumpkin until smooth, then use the same amount.

Why is my pumpkin bread too dense?
It may have been overmixed, or the leaveners may be expired. Make sure to spoon and level your flour and mix only until combined.

Can I double the recipe?
Yes! It doubles well—bake in two loaf pans and adjust baking time as needed.

Cozy Up with This Incredibly Moist Spiced Pumpkin Bread