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Moist Pumpkin Bread on rustic table

Moist Pumpkin Bread Recipe That Stays Soft & Flavorful

Abby Martin
A moist pumpkin bread recipe that’s soft, spiced, and stays fresh for days. Perfect for fall baking and cozy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Dessert
Cuisine American
Servings 1 loaf (10 slices)
Calories 245 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract

Instructions
 

  • 1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  • 2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
  • 3. In another bowl, whisk pumpkin puree, eggs, sugar, oil, milk, and vanilla until smooth.
  • 4. Gently fold dry ingredients into wet mixture until just combined.
  • 5. Pour batter into prepared loaf pan and smooth top.
  • 6. Bake 55–65 minutes, or until a toothpick comes out with moist crumbs.
  • 7. Cool in pan 10 minutes, then transfer to wire rack. Slice and serve.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
For extra flavor, add chocolate chips, walnuts, or dried cranberries.
Wrap tightly in foil or plastic to keep moist for 3 days, or freeze for 3 months.
Keyword fall baking, Moist Pumpkin Bread, pumpkin loaf