The Best Homemade Pumpkin Bread Recipe: Moist, Spiced & Easy!

 The Best Homemade Pumpkin Bread Recipe: Moist, Spiced & Easy!

Pumpkin bread is the perfect cozy treat for fall (or any time of year!). This easy pumpkin bread recipe is moist, packed with warm spices, and has just the right amount of sweetness. Whether you enjoy it for breakfast, as a snack, or with a cup of coffee, this homemade pumpkin bread is a must-try!

Ingredients

Wet Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• ½ cup (1 stick) unsalted butter, melted (or ½ cup vegetable oil)

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

Dry Ingredients:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ¼ teaspoon ginger

• ¼ teaspoon cloves

Optional Add-ins:

• ½ cup chopped pecans or walnuts

• ½ cup chocolate chips

Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, melted butter, sugar, brown sugar, eggs, and vanilla until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 4: Mix It All Together

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the bread light and tender. If adding nuts or chocolate chips, gently fold them in now.

Step 5: Bake the Pumpkin Bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Recipe Notes & Variations

• Make it healthier: Swap half the flour for whole wheat flour or use coconut sugar instead of granulated sugar.

• Dairy-free option: Use melted coconut oil instead of butter.

• Egg-free option: Replace eggs with ½ cup unsweetened applesauce or mashed banana.

Pro Tips for the Best Pumpkin Bread

✔ Use pure pumpkin puree – Canned pumpkin works best, but homemade puree can be used if well-drained.

✔ Don’t overmix – Overmixing can make the bread dense instead of fluffy.

✔ Check for doneness early – Ovens vary, so start checking at the 50-minute mark.

Frequently Asked Questions

Can I make pumpkin bread ahead of time?

Yes! Store it in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Can I freeze pumpkin bread?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

How do I make pumpkin bread extra moist?

Use brown sugar for added moisture and don’t overbake. You can also add a tablespoon of sour cream or yogurt for a richer texture.

Nutrition Information (Per Slice, Approximate)

• Calories: 220

• Carbs: 32g

• Protein: 3g

• Fat: 9g

• Sugar: 15g

Tried This Recipe? Let Us Know!

If you made this pumpkin bread, we’d love to hear how it turned out! Leave a comment below or share your photos on Instagram and tag us @Yummyspice.