Moist Pumpkin Bread Loaf (Printable)

A moist, classic pumpkin bread infused with warm spices like cinnamon and nutmeg. Perfect for breakfast or as a comforting snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - ¼ teaspoon ground cloves
05 - ¼ teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt

→ Wet Ingredients

09 - 1 ½ cups pumpkin purée (not pumpkin pie filling)
10 - ¾ cup granulated sugar
11 - ½ cup brown sugar, packed
12 - 2 large eggs
13 - ½ cup vegetable oil (or melted unsalted butter)
14 - ¼ cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - ½ cup chopped walnuts or pecans
17 - ½ cup chocolate chips

# How to Make It:

01 - Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
03 - In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until well combined.
04 - Add the wet mixture to the dry ingredients. Gently fold until just combined; do not overmix.
05 - If using, fold in nuts or chocolate chips.
06 - Pour the batter into the prepared loaf pan and smooth the top.
07 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It actually stays moist for days, not dry and crumbly like so many versions out there.
  • The spice blend is perfectly balanced so you taste pumpkin first, not just cinnamon overload.
  • You can have it on the table in under two hours from start to finish.
02 -
  • Don't use pumpkin pie filling by mistake—I learned this the hard way and ended up with bread that was over-spiced and oddly sweet from the added sugar already in the filling.
  • A toothpick test matters more than a timer because every oven runs differently, and that small visual check is what keeps you from pulling it out too early or baking it until it's dry.
03 -
  • Always use room temperature eggs and milk if you can remember to pull them out ahead of time—they mix in more evenly and create a more tender crumb.
  • If you don't have a wire rack, prop the loaf against something so air can circulate underneath while it cools, or it'll steam from the bottom and become soggy.
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