There’s something downright magical about Pumpkin Bread. Maybe it’s the way it fills your kitchen with warm, spicy aromas that feel like a comforting hug. Or perhaps it’s that first soft bite, where you can taste the love (and a little butter) in every crumb. If you’re searching for a moist Pumpkin Bread that’s easy to whip up yet rich in flavor, you’ve found your new baking bestie right here.

I get it—life is busy. Between juggling work, family, and the endless to-do list, carving out time to bake can feel like wishful thinking. But this easy Pumpkin Bread recipe is my secret weapon. It’s fuss-free, requires minimal prep, and still delivers that homemade, bakery-style loaf that’ll have your loved ones begging for “just one more slice.” Trust me, this homemade Pumpkin loaf is about to become your go-to for chilly mornings and impromptu coffee dates alike.

So, tie on that apron, preheat the oven, and let’s bring some pumpkin-spiced joy into your home!

Why You’ll Love This Pumpkin Bread

This isn’t just any Pumpkin Bread—it’s the moist Pumpkin Bread of your dreams. The kind that stays tender for days (if it even lasts that long!). Here’s why this recipe is a keeper:

It’s quick and easy—no complicated steps or fancy gadgets.
The perfect balance of spices: cinnamon, nutmeg, and a hint of ginger.
A rich, velvety texture thanks to a blend of butter and oil.
It freezes like a charm—future-you will thank you!

Ingredients You’ll Need

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
1 1/2 cups canned pumpkin
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup vegetable or canola oil
1/2 cup melted butter
2 large eggs

How to Make Moist Pumpkin Bread

Preheat & Prep
Heat your oven to 350°F. Grease a 10×5-inch loaf pan and line it with parchment paper (this trick makes removing the loaf a breeze).
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Combine Wet Ingredients
In a liquid measuring cup, stir together the oil, melted butter, and vanilla extract.
Blend Pumpkin, Sugar, & Eggs
Using a stand mixer with the paddle attachment, beat the pumpkin, sugar, and eggs on medium until smooth and creamy.
Incorporate Butter-Oil Mix
With the mixer on low, slowly drizzle in your butter and oil mixture. Mix for 1-2 minutes until the batter becomes silky and light.
Fold in Dry Ingredients
Gently fold the dry mixture into the wet, careful not to overmix—just until no streaks of flour remain.
Bake to Golden Perfection
Pour the batter into the loaf pan, smoothing the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (patience is a virtue here, I promise).

Baking Tips for the Perfect Pumpkin Loaf

Don’t rush the cooling process—letting your loaf cool ensures it slices cleanly and doesn’t crumble.
If your loaf starts browning too quickly on top, loosely tent it with foil during the last 20 minutes.
For a flavor twist, add a handful of chopped pecans or chocolate chips to the batter.
Remember, folding gently is key—overmixing is the villain of moist, tender Pumpkin Bread.
A silicone loaf pan works wonders if you want ultra-smooth edges without sticking drama.

A Little Story from My Kitchen

This homemade Pumpkin loaf became a family favorite quite by accident. One brisk October afternoon, my youngest decided we needed “pumpkin something” immediately (as toddlers do). With no time for fancy cakes or pies, I grabbed the canned pumpkin, crossed my fingers, and within an hour, our house smelled like a fall bakery. That day, this recipe was born—and it’s been a staple ever since. Now, it’s our go-to for weekend brunches and cozy evenings with a warm cup of tea.

What to Serve with Pumpkin Bread

Pumpkin Bread is wonderfully versatile. For breakfast, pair it with Greek yogurt and a drizzle of honey for a hearty start. If you’re hosting a brunch, a platter with slices of this moist Pumpkin Bread, fresh berries, and a side of whipped cinnamon butter will wow your guests. And don’t underestimate its dessert potential—served warm with a scoop of vanilla ice cream, it becomes an instant crowd-pleaser. Oh, and for those solo moments? A slice with a pumpkin spice latte is pure bliss.

How to Store Your Pumpkin Bread

Keeping your Pumpkin Bread fresh is as easy as pie (or should I say, loaf?). Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay moist and delicious at room temperature for up to 4 days. For longer storage, freeze individual slices wrapped in foil and tucked in a zip-top bag. Pop them in the toaster or microwave for a quick treat anytime. Just be sure not to refrigerate it—fridge air tends to dry out baked goods faster than you’d like.

FAQs About Pumpkin Bread

Can I substitute fresh pumpkin for canned?

Absolutely! Just roast and puree your fresh pumpkin until smooth. Keep in mind, fresh pumpkin has more water, so you may need to blot it with a paper towel.

Can I make this recipe gluten-free?

Yes, simply swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different but still scrumptious.

How do I prevent my loaf from sinking in the middle?

Make sure you bake it thoroughly. A toothpick should come out clean. Also, avoid opening the oven door too early—patience pays off!

Can I reduce the sugar in this recipe?

You can lower the sugar by 1/4 cup if you prefer a less sweet loaf. Just note that it may slightly alter the moistness and texture.

Baking Memories, One Slice at a Time

There’s a reason why this Pumpkin Bread has a permanent spot in my recipe box. It’s not just about the taste (although, wow!)—it’s about the little moments. The joy of watching your kids sneak a warm slice off the counter, the cozy afternoons spent sipping coffee with friends, the satisfaction of baking something homemade with ease. This easy Pumpkin Bread recipe is here to bring a touch of comfort to your busy life. So, the next time you need a pick-me-up (or a make-ahead treat), you’ll know exactly which recipe to reach for. Happy baking, friends!

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The Best Pumpkin Bread

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Author: Olivia Hartwellen
Total Time: 1 hour 30 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This moist Pumpkin Bread recipe is a fuss-free, flavor-packed loaf that fills your kitchen with warm, spiced aromas and delivers tender, bakery-style slices. With a perfect balance of cinnamon, nutmeg, and ginger, this easy pumpkin loaf is ideal for cozy mornings, brunches, or a simple homemade treat.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1 tsp salt
1 1/2 cups canned pumpkin
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup vegetable or canola oil
1/2 cup melted butter
2 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 10×5-inch loaf pan and line with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a measuring cup, combine oil, melted butter, and vanilla extract.
In a stand mixer with paddle attachment, beat pumpkin, sugar, and eggs on medium speed until smooth.
With mixer on low, slowly drizzle in butter-oil mixture until batter becomes silky.
Gently fold in dry ingredients just until no streaks of flour remain. Do not overmix.
Pour batter into the prepared loaf pan, smooth the top, and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Tent the loaf with foil if it browns too quickly during baking.

For variation, fold in 1/2 cup chopped pecans or chocolate chips.

Let the loaf cool fully before slicing to avoid crumbling.

Store at room temperature for up to 4 days or freeze slices for up to 2 months.

Fresh pumpkin puree can be used; blot excess moisture if needed.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Breads
Method: Baking
Cuisine: American

The Best Pumpkin Bread Recipe for Cozy Fall Mornings