Moist Pumpkin Bread Loaf (Printable)

A moist, classic pumpkin loaf infused with warm spices like cinnamon and nutmeg. Ideal for breakfast or as a comforting treat.

# 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 packed brown sugar
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 Make It:

01 - Preheat 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 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 Suggestions:

01 -
  • It's nearly impossible to mess up, which means you can make it on a Tuesday without any stress weighing on your shoulders.
  • The smell alone makes your whole house feel like home, and people will ask what you're baking before they even see it.
  • One loaf somehow becomes four because you keep slicing into it throughout the week.
02 -
  • Don't use pumpkin pie filling instead of purée or your bread will be cloyingly sweet and taste nothing like what you imagined.
  • The toothpick test matters more than the timer—ovens vary, so check at 55 minutes and know that a few moist crumbs are perfectly fine, but wet batter means keep baking.
03 -
  • Room temperature eggs whisk in more smoothly and help the batter come together without lumps.
  • If your pumpkin purée is watery, strain it through a coffee filter for an hour—this removes excess moisture and concentrates the flavor in a way that changes everything.
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