Easy Pumpkin Spice Bread Recipe for Moist Loaves: The Cozy, Foolproof Bake Everyone Begs You For

You know that smell that makes your whole home feel like a hug? That’s this bread. It’s insanely moist, quick to whip up, and so good people will assume you bought it from a fancy bakery.

Spoiler: you didn’t—you just followed a smart recipe that never dries out. Make two loaves because one disappears before it cools. Fair warning: this is the kind of recipe that gets “accidentally” requested every week.

What Makes This Recipe So Good

• Ridiculously moist texture: Pumpkin puree and oil keep the crumb soft for days, not hours.

  No dry, crumbly slices here.

• Balanced spice blend: Warm cinnamon, nutmeg, ginger, and cloves—cozy without tasting like a candle.
• One-bowl ease: Minimal dishes, maximum payoff. Stir, pour, bake. That’s it.
• Freezer-friendly: Bake now, enjoy later.

  It reheats like a champ.

• Versatile: Works as muffins, mini loaves, or even a layered “snack cake” with cream cheese frosting.

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (or sub with 1 1/2 teaspoons pumpkin pie spice total if preferred)
• 2 large eggs, room temperature
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
• 1/3 cup (80ml) milk (dairy or unsweetened almond milk)
• 2 teaspoons pure vanilla extract
• Optional add-ins: 1/2 cup chocolate chips, 1/2 cup chopped pecans or walnuts, or 1/3 cup raisins
• Optional topping: 2 tablespoons turbinado sugar for crunch

Step-by-Step Instructions

1. Prep your pan and oven. Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal. Your future self will thank you.
2. Whisk dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until fully combined and lump-free.
3. Mix wet ingredients. In a separate bowl or large measuring cup, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
4. Combine without overmixing. Pour wet ingredients into the dry.

   Stir with a spatula until just combined and no dry pockets remain. A few small lumps are fine. Overmixing = tough loaf.

   Don’t do it.

5. Fold in extras (optional). Stir in chocolate chips, nuts, or raisins. Keep it gentle.
6. Fill and top. Scrape batter into the pan, smooth the top, and sprinkle with turbinado sugar if using for that bakery-style crunch.
7. Bake. Place on middle rack and bake 55–65 minutes. It’s done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

   If the top browns too fast, tent loosely with foil during the last 15 minutes.

8. Cool properly. Let the loaf cool in the pan for 10–15 minutes, then lift out and cool on a wire rack until just warm for clean slices.
9. Slice and serve. Use a serrated knife to avoid squishing the crumb. Add butter, cream cheese, or nothing—because it’s already that good.

How to Store

• Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. The flavor deepens overnight.
• Refrigerator: Keeps up to 1 week.

  Bring to room temp or warm slices for best texture.

• Freezer: Wrap whole loaf or individual slices in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or reheat slices in a 300°F oven for 8–10 minutes. FYI, frozen slices in the toaster?

  Elite move.

Health Benefits

• Pumpkin power: Pumpkin puree is rich in beta-carotene (vitamin A precursor) that supports eye and immune health.
• Spice support: Cinnamon and ginger bring antioxidant and anti-inflammatory perks. Not a miracle cure, but a nice bonus.
• Lower saturated fat: Using oil instead of butter keeps the loaf moist while reducing saturated fat content.
• Customizable sweetness: You can trim 2–3 tablespoons of sugar without hurting texture if you prefer it less sweet.

Common Mistakes to Avoid

• Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll get a cloying, unpredictable mess.
• Overmixing the batter: This develops gluten and leads to a dense loaf.

  Stir until just combined—stop when the flour disappears.

• Not measuring flour correctly: Spoon and level your flour. Scooping packs the cup and dries out the bread.
• Underbaking or overbaking: Check at 55 minutes and use the toothpick test. Wet batter means more time; totally dry toothpick means you went too far.
• Skipping the cool-down: Cutting too soon compresses the crumb.

  Give it at least 15 minutes in the pan and more on the rack.

Variations You Can Try

• Streusel top: Mix 3 tablespoons cold butter, 1/3 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Crumble on top before baking.
• Chocolate swirl: Reserve 1/2 cup batter, mix with 2 tablespoons cocoa powder and 1 tablespoon milk, then swirl into the loaf.
• Cream cheese ribbon: Beat 6 oz cream cheese with 1/4 cup sugar and 1 egg. Spread half the batter, add cream cheese layer, then remaining batter.
• Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup and 1 teaspoon milk.

  Drizzle over cooled loaf.

• Whole wheat boost: Swap 1/2 cup all-purpose flour for whole wheat flour. Expect a heartier texture, still tender.
• Muffins: Divide into a 12-cup muffin pan and bake 18–22 minutes. Great for meal prep—IMO, the best grab-and-go fall snack.

FAQ

Can I use fresh pumpkin instead of canned?

Yes.

Roast and puree sugar pumpkin or kabocha, then drain excess moisture with paper towels or cheesecloth. You want a thick, scoopable puree—too watery and the loaf gets gummy.

What oil works best?

Use a neutral oil like canola, vegetable, or light olive oil. Melted coconut oil works too, but use room-temperature ingredients so it doesn’t seize.

Can I make it dairy-free?

Absolutely.

Use a non-dairy milk like almond, oat, or soy. The rest of the recipe is already dairy-free.

How do I know when it’s done?

The top should be set and slightly springy, and a toothpick inserted in the center should come out with a few moist crumbs. If it’s wet, give it another 5–8 minutes and retest.

Why did my loaf sink in the middle?

Common causes are underbaking, expired leaveners, or opening the oven door too early.

Also, too much batter in a smaller pan can lead to sinking. Stick with a 9×5 pan and check your baking soda’s freshness.

Can I cut the sugar?

Yes, reduce by up to 3 tablespoons without affecting structure. More than that and the texture and moisture may suffer, since sugar retains moisture.

How do I prevent a tough crust?

Don’t overbake, and avoid placing the pan too close to the top heating element.

Middle rack, even heat, and tent with foil if browning too quickly.

Wrapping Up

This Easy Pumpkin Spice Bread Recipe for Moist Loaves delivers bakery-level flavor with weeknight effort. The batter is simple, the crumb stays tender for days, and the spice is cozy without being loud. Make it your signature with add-ins or a glaze, stash a few slices in the freezer, and accept the compliments like a pro.

Ready to make your kitchen smell like autumn greatness? Cool—go preheat the oven.