Moist pumpkin bread loaf for easy fall baking

Easy Pumpkin Bread – Moist Fall Quick Bread

ByYarn & Spoon

This easy pumpkin bread is soft, moist, warmly spiced, and simple enough for beginner bakers. It uses pumpkin purée and everyday pantry ingredients, and there is no yeast or mixer required.

It is the kind of quick bread that works just as well for breakfast with coffee as it does for an afternoon snack or simple fall dessert.

Why You’ll Love This Pumpkin Bread

  • No mixer required.
  • Uses one standard loaf pan.
  • Moist and soft with warm fall spices.
  • Easy to make ahead.
  • Freezer-friendly.

Ingredients

  • 1 3/4 cups all-purpose flour.
  • 1 teaspoon baking soda.
  • 1/2 teaspoon baking powder.
  • 1 1/2 teaspoons ground cinnamon.
  • 1/2 teaspoon ground ginger.
  • 1/4 teaspoon ground nutmeg.
  • 1/4 teaspoon ground cloves, optional.
  • 1/2 teaspoon salt.
  • 2 large eggs.
  • 3/4 cup granulated sugar.
  • 1/2 cup packed brown sugar.
  • 1 cup pure pumpkin purée.
  • 1/2 cup neutral oil.
  • 1/4 cup milk.
  • 1 teaspoon vanilla extract.

Important: Pumpkin Purée vs. Pumpkin Pie Filling

Use plain pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, so using it would change the sweetness and flavor of the recipe.

How to Make Pumpkin Bread

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if you want easy removal.

Step 2: Mix the Dry Ingredients

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

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin purée, oil, milk, and vanilla until smooth.

Step 4: Combine

Add the dry mixture to the wet ingredients. Stir gently just until no large streaks of flour remain. Avoid overmixing, which can make quick bread dense.

Step 5: Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top.

Step 6: Bake

Bake for about 50–60 minutes. Start checking around 50 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Step 7: Cool

Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack. Wait until it has cooled before slicing for the neatest pieces.

Tips for Moist Pumpkin Bread

  • Measure flour carefully and avoid packing it into the measuring cup.
  • Do not overmix the batter.
  • Use pure pumpkin purée for moisture and flavor.
  • Do not overbake; begin checking the loaf early.
  • Let the bread cool before cutting so the crumb can set.

Easy Add-Ins

Chocolate Chips

Fold in 3/4 cup chocolate chips for a sweeter loaf. If you enjoy that combination, try our pumpkin chocolate chip cookies.

Chopped Nuts

Add 1/2 cup chopped pecans or walnuts for crunch.

Pumpkin Seeds

Sprinkle pumpkin seeds over the top before baking for a simple bakery-style finish.

How to Store Pumpkin Bread

Once completely cool, wrap the loaf well or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

How to Freeze It

Wrap the whole loaf or individual slices tightly and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Can I Make Pumpkin Muffins Instead?

Yes. Divide the batter among lined muffin cups and begin checking for doneness around 18–22 minutes. You can also use our dedicated easy pumpkin muffin recipe.

Frequently Asked Questions

Why is my pumpkin bread gummy?

Gummy quick bread can result from underbaking, too much moisture, or slicing before the loaf has cooled. Make sure the center is fully baked and give the loaf time to set.

Can I reduce the sugar?

You can reduce it slightly, but sugar also contributes moisture and texture. Large reductions may make the loaf less tender.

Can I use butter instead of oil?

Yes. Melted butter adds flavor, while oil usually keeps the loaf softer for longer. Either works.

More Cozy Fall Baking

Try our apple cinnamon bread, easy baked apples, or warm apple crisp for more simple fall desserts.

Pan Size, Doneness, and Slicing Tips

A 9×5-inch loaf pan gives the most predictable baking time for this recipe. A smaller pan makes a taller loaf and may need extra time, while a larger pan produces a shorter loaf that can finish sooner. If the top is browning before the center is set, tent it loosely with foil instead of lowering the oven temperature.

Check the deepest part of the loaf with a clean toothpick or thin skewer. A few moist crumbs are fine; wet batter means it needs more time. Letting the loaf cool before slicing is important because the crumb continues to set as steam escapes.

Spice and Texture Adjustments

For a milder loaf, reduce the cloves and ginger and let cinnamon be the main spice. For more texture, add chopped pecans or walnuts, but keep the total add-ins moderate so the batter can still rise. If using chocolate chips, toss them with a small spoonful of flour before folding them in to help distribute them through the batter.

Use Pumpkin Purée, Not Pie Filling

Plain pumpkin purée gives you control over the sugar and spices in the loaf. Pumpkin pie filling is already sweetened and seasoned, so substituting it directly changes both flavor and the balance of the batter.

Pan Size Changes the Baking Time

A wider loaf pan creates a shallower loaf that generally finishes sooner, while a smaller pan makes the batter deeper and can require more time. Use the pan size stated in the recipe when possible and rely on doneness cues near the center rather than only the clock.

Let the Loaf Cool Before Slicing

This easy pumpkin bread is a reliable fall bake with a soft crumb, warm spices, and plenty of pumpkin flavor. It comes together with basic ingredients and makes a cozy homemade treat without complicated steps.

Featured photo by Noemí Jiménez on Unsplash.

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