Moist Pumpkin Bread Loaf (Printable)

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

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt

→ Wet Ingredients

09 - 1 1/2 cups pumpkin purée (not pumpkin pie filling)
10 - 3/4 cup granulated sugar
11 - 1/2 cup brown sugar, packed
12 - 2 large eggs
13 - 1/2 cup vegetable oil (or melted unsalted butter)
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - 1/2 cup chopped walnuts or pecans
17 - 1/2 cup chocolate chips

# How-To Steps:

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 all dry ingredients: 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 Tips:

01 -
  • It fills your home with the kind of spice scent that makes people wander into the kitchen asking what you're making.
  • The texture stays soft and tender for days, which means you can slice it all week without it drying out.
  • You can mix the batter in under ten minutes with just a whisk and two bowls.
  • It works beautifully plain or dressed up with nuts, chocolate, or a crunchy sugar topping.
02 -
  • Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices that will throw off the balance.
  • Do not overmix the batter once you combine wet and dry ingredients, or the loaf will turn out dense and chewy instead of tender.
  • Check the loaf at 55 minutes because ovens vary, and overbaking will dry it out even though it still looks moist in the pan.
03 -
  • Let your eggs and milk come to room temperature before mixing so the batter emulsifies smoothly and bakes more evenly.
  • Line your loaf pan with parchment paper that hangs over the sides like handles, it makes lifting the loaf out effortless and prevents tearing.
  • If the top starts browning too quickly, tent it loosely with foil halfway through baking to protect it while the center finishes cooking.
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