When the weather cools down (or you just need something warm and comforting), there’s nothing like a slice of super moist pumpkin bread. Bursting with cozy spices, rich pumpkin flavor, and a melt-in-your-mouth texture, this recipe is the kind of bake that makes your whole kitchen smell like a hug.
It’s easy to make, freezer-friendly, and stays fresh for days without drying out. Enjoy it with coffee for breakfast, as an afternoon snack, or warm with a pat of butter for dessert.
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💛 Why You’ll Love It
✔️ Ultra soft & moist thanks to real pumpkin purée
✔️ One-bowl, no mixer needed recipe
✔️ Perfectly spiced without being overpowering
✔️ Freezer-friendly for make-ahead baking
✔️ Foolproof even for beginner bakers
📝 Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240g) pumpkin purée (not pumpkin pie filling)
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
🥄 Instructions
Prep Time: 10 minutes
Bake Time: 55–65 minutes
Total Time: ~1 hour 15 minutes
Makes: 1 loaf (about 10 slices)
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Mix wet ingredients: In a large bowl, whisk together sugar, brown sugar, oil, and eggs until smooth. Stir in pumpkin purée, milk, and vanilla.
- Combine: Gently fold dry ingredients into wet ingredients until just combined—don’t overmix.
- Bake: Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
🌟 Tips & Variations
- Extra indulgent: Add ½ cup chocolate chips or chopped nuts to the batter.
- Sweeter crust: Sprinkle raw sugar on top before baking for a crunchy finish.
- Mini loaves: Bake in mini pans for 25–30 minutes—perfect for gifting.
- Storage: Wrap tightly and keep at room temp up to 4 days, or freeze up to 3 months.
📌 Serving Ideas
- Spread with cream cheese for breakfast
- Top with whipped cream for dessert
- Enjoy warm with cinnamon butter