Moist One-Bowl Pumpkin Bread with Warm Spices

Why You’ll Love This Pumpkin Recipes Pumpkin Bread Recipe

This pumpkin bread is everything you want from a fall quick bread. It’s incredibly moist, thanks to the pumpkin puree and a little oil. The spice blend is warm and cozy, with cinnamon, nutmeg, and ginger. It comes together in one bowl, so cleanup is a breeze. And it freezes beautifully, so you can make a loaf now and save one for later.

this recipe

I’ve tested this recipe a dozen times to get the texture just right. It’s not too dense, not too fluffy. It’s that perfect slice that holds together but feels tender on your tongue. The top gets a slight crackle, and the inside stays soft for days. This is the pumpkin bread you’ll reach for with your morning coffee or as an afternoon snack.

Ingredients

For this pumpkin recipes pumpkin bread recipe, you’ll need:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

Note on pumpkin puree: Make sure you grab pure pumpkin puree, not the pre-sweetened pie filling. The puree gives this pumpkin recipes pumpkin bread recipe its moisture and earthy sweetness without extra sugar. If you only have pumpkin pie mix on hand, reduce the sugar by half and skip the spices — but the texture won’t be quite the same.

How to Make This Pumpkin Recipes Pumpkin Bread Recipe

1. Preheat and prep. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper. The parchment makes lifting the bread out so easy — no stuck corners.
2. Whisk dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisking aerates the flour and distributes the spices evenly — no one wants a pocket of clove in one bite. This step is key for this pumpkin recipes pumpkin bread recipe to turn out consistently spiced.
3. Mix wet ingredients. In a separate medium bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth. The mixture will be thick and glossy, with a deep orange color. Don’t overmix — just until combined.
4. Combine wet and dry. Pour the wet ingredients into the dry. Fold gently with a rubber spatula until just a few streaks of flour remain. Overmixing will make the bread tough, so stop as soon as it comes together. The batter will be thick and slightly lumpy — that’s perfect.
5. Bake until golden and fragrant. Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Your kitchen will smell like fall — cinnamon and pumpkin filling the air. The top should be deep golden brown and cracked. If it’s browning too fast, tent with foil after 40 minutes. This final step of this pumpkin recipes pumpkin bread recipe is where patience pays off.
6. Cool completely. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Resist slicing it warm — it will crumble. Wait at least an hour for clean, perfect slices. The wait is worth it.

Tips & Variations for This Pumpkin Recipes Pumpkin Bread Recipe

Storage: Wrap the cooled loaf tightly in plastic wrap and keep at room temperature for up to 3 days. It actually gets more moist on day two. For longer storage, wrap in plastic then foil and freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

Add-ins: Fold in 1/2 cup chocolate chips (dark or semi-sweet work great) or 1/2 cup chopped walnuts or pecans. For a sweeter version, add 1/2 cup dried cranberries. Each addition changes the texture slightly, but all are delicious.

Make it vegan: Replace the eggs with two flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). Use a neutral oil like vegetable or coconut. The bread will be a touch denser but still moist and flavorful.

Spice it up: If you love a bolder spice, add 1/4 teaspoon cardamom or allspice. You can also swap the individual spices for 2 teaspoons of pumpkin pie spice — easy and reliable.

Serving idea: Toast a slice and spread with butter or cream cheese. Or turn it into a decadent breakfast by making Baklava French Toast Bake with cubed pumpkin bread — it’s a showstopper for brunch.

Make this pumpkin bread on a chilly Sunday. Watch it disappear by Tuesday. It’s the kind of recipe that becomes a tradition — the one your family asks for every fall. Pin it, save it, or leave a comment below with your favorite add-in. I’d love to know how it turned out in your kitchen.

Recipe

Perfectly Moist Pumpkin Bread

This pumpkin recipes pumpkin bread recipe is the moistest, easiest quick bread you'll make. One bowl, simple spices, and it fills your kitchen with fall.

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Prep15 min

Cook1 hr

Total1 hr 15 min

Yield10 servings

CuisineAmerican

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 15-ounce can pumpkin puree
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. In a separate medium bowl, whisk granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth and glossy.
4. Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined — a few streaks of flour are okay. Do not overmix.
5. Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too fast.
6. Cool in pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing — at least 1 hour.

Nutrition

Serving

1 portion

Calories

320 calories

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