Pumpkin Bread

There are days when the house feels a bit too quiet, and the air needs a touch of warmth. That’s when I pull out a can of pumpkin puree and let the aroma of spices fill the kitchen.

This pumpkin bread isn’t just baked—it’s built with patience, stirred gently until smooth, and baked until the edges turn golden and the center holds the softest crumb.

The smell that rises from the oven is deep and cozy—like the memory of calm mornings when life moves slower, and the first cup of coffee feels like a pause button.

Each slice cuts cleanly, with a tender texture that holds just the right balance between moist and light.

It doesn’t crumble apart, and it doesn’t sit heavy. It’s the kind of bread that quietly wins people over at first bite.

This recipe has stayed in my kitchen notebook for years, untouched and reliable.

No extra toppings or frosting—just pure pumpkin flavor blended with warm spices that speak for themselves.

It’s the sort of bake that makes a house feel lived in, where the simple act of slicing and sharing a loaf feels enough.

When you pull it from the oven and let it cool, you’ll see what I mean—golden, soft, and rich with that unmistakable autumn taste that needs no introduction.

This is pumpkin bread the way it’s meant to be—pure, deeply flavored, and quietly beautiful.

Table of Contents

Soft And Moist Pumpkin Bread Recipe

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
1 cup pumpkin puree (not pie filling)
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a bit hanging over the sides for easy removal.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
In a large mixing bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly thickened.
Add pumpkin puree, vegetable oil, milk, and vanilla extract to the sugar mixture. Whisk until fully combined and silky.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
Bake in the center of the preheated oven for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
Remove the pan from the oven and let the bread cool in the pan for about 10 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Slice once fully cooled for neat, soft slices with a golden, slightly crisp crust and perfectly moist crumb inside.

What Makes This Pumpkin Bread So Soft And Moist?

The secret behind a soft and moist pumpkin bread lies in the perfect balance between wet and dry ingredients.

Pumpkin puree naturally adds moisture, while oil keeps the texture tender even after a day or two.

Eggs bind everything together, giving the loaf a smooth structure that doesn’t crumble easily.

The right amount of mixing is also important—overmixing can make the bread dense, while gentle folding keeps it light and airy.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin puree, but it needs a little preparation first. Fresh pumpkin often has more water than canned puree, which can affect the texture of the bread.

Drain The Fresh Puree: After steaming or roasting the pumpkin, mash it and let it drain in a fine mesh strainer for at least 30 minutes to remove extra moisture.
Measure After Draining: Once thickened, measure one cup of puree for the recipe.
Use Sweet Pumpkin Varieties: Choose sugar pumpkins or pie pumpkins for the best flavor and smooth texture.

This simple adjustment gives you a flavor that’s slightly fresher and less sweet than the canned version but equally delicious.

How Do I Know When Pumpkin Bread Is Perfectly Baked?

A perfectly baked pumpkin bread has a golden-brown top, a firm crust, and a moist, tender center. To check for doneness:

Toothpick Test: Insert a toothpick into the center of the loaf. If it comes out clean or with only a few crumbs, the bread is done.
Light Press Test: Gently press the top—it should spring back lightly instead of staying indented.
Baking Time: Generally, 55–65 minutes in a 350°F (175°C) oven works best, but always trust your oven and visual cues.

Why Does My Pumpkin Bread Sink In The Middle?

A sunken center usually means the batter wasn’t fully cooked or was overmixed. Here’s how to avoid it:

Proper Oven Temperature: Always preheat your oven and avoid opening the door too often while baking.
Don’t Overmix: Stir the batter gently until just combined. Overmixing traps too much air, which later collapses.
Check Leavening Agents: Old baking soda or baking powder can cause uneven rise and collapse.

How Can I Make Pumpkin Bread More Flavorful?

Pumpkin bread naturally carries a mild sweetness, so a few small touches can make a big difference:

Use Warm Spices: Cinnamon, nutmeg, ginger, and cloves give depth and warmth to the flavor.
Add A Touch Of Vanilla: A teaspoon of vanilla extract rounds out the taste beautifully.
Brown Sugar Instead Of All White Sugar: Brown sugar adds a slight molasses richness that enhances the pumpkin’s natural sweetness.

These tiny adjustments make every slice more aromatic and satisfying.

Can I Add Nuts, Chocolate Chips, Or Raisins To Pumpkin Bread?

Yes, adding mix-ins can make your pumpkin bread even more interesting. But balance is key—too much can weigh the loaf down.

Nuts: Chopped walnuts or pecans add crunch and texture.
Chocolate Chips: A handful of dark or semi-sweet chocolate chips pairs beautifully with the pumpkin flavor.
Raisins Or Dried Cranberries: These add small bursts of sweetness and chewiness in each bite.

Fold your chosen mix-ins gently into the batter just before pouring it into the loaf pan.

How Do I Store Pumpkin Bread Properly?

Pumpkin bread stays moist for several days if stored the right way. Keeping it sealed prevents it from drying out.

Room Temperature: Wrap the loaf in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days.
Refrigeration: If your kitchen is warm, store it in the fridge for up to 7 days. Let it come to room temperature before serving for the best texture.
Freezing: For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. It can last up to 2 months. Thaw overnight in the refrigerator or at room temperature before slicing.

How Long Does Pumpkin Bread Stay Fresh And Moist?

When stored correctly, pumpkin bread remains fresh and soft for about 3 days at room temperature and up to a week in the fridge. To maintain its moist texture, always let it cool completely before wrapping it.

Warm bread traps steam, which can create sogginess or mold faster. Freezing extends its life without losing flavor or texture.

Can Pumpkin Bread Batter Be Made Ahead Of Time?

You can prepare the batter in advance, but timing is important. Since baking soda and baking powder begin reacting as soon as they’re mixed with wet ingredients, bake the batter within a few hours.

Short Wait: Keep the batter covered in the refrigerator for up to 3 hours if you need to delay baking.
Long Wait: If baking later, mix the dry and wet ingredients separately and combine them just before baking.

This helps the bread rise evenly and maintain its soft texture.

Why Does My Pumpkin Bread Turn Out Dry Or Dense?

Dry or dense pumpkin bread usually happens because of too much flour or overbaking. Small changes can fix this easily.

Measure Flour Correctly: Use the spoon-and-level method—spoon the flour into the measuring cup and level it off without pressing down.
Avoid Overbaking: Check the loaf 5 minutes before the recommended baking time. Every oven is different.
Balance Wet Ingredients: Don’t reduce the oil or pumpkin puree; they’re what keep the bread moist.

How Can I Serve Pumpkin Bread For Breakfast Or Snacks?

Pumpkin bread tastes wonderful on its own, but you can make it more special by adding simple sides.

For Breakfast: Serve it slightly warm with a light spread of butter or cream cheese.
For Snacks: Pair it with coffee, tea, or hot chocolate for a cozy afternoon treat.
For Dessert: Toast a slice and top it with a drizzle of honey or a scoop of vanilla ice cream.

These little touches make your pumpkin bread feel new every time you serve it.