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Easy Pumpkin Bread (Moist, Soft & Perfectly Spiced)

Easy Pumpkin Bread | Moist, Soft & Perfectly Spiced

This homemade Pumpkin Bread is soft, moist, and perfectly spiced with cinnamon, nutmeg, and cloves. It's an easy quick bread that's perfect for cozy breakfasts, afternoon coffee breaks, holiday gatherings, or a delicious fall dessert.
1
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
Wet Ingredients
  • 1 cup pumpkin purée
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional Mix-Ins
  • ½ cup chopped pecans or walnuts
  • ½ cup chocolate chips

Equipment

  • 1 9x5-inch Loaf Pan Standard loaf pan
  • 2 Mixing Bowls Wet and dry ingredients
  • 1 Whisk For mixing
  • 1 Rubber Spatula For folding batter
  • 1 Cooling Rack For cooling the loaf
  • 1 Measuring Cups & Spoons Accurate measuring

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.In another bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.Pour the wet ingredients into the dry ingredients and stir until just combined.Fold in the nuts or chocolate chips if using.Transfer the batter to the prepared loaf pan and smooth the top.Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Slice and enjoy plain or with butter.

Notes

  • Use pure pumpkin purée, not pumpkin pie filling.
  • Don't overmix the batter.
  • Cover loosely with foil if the top browns too quickly.
  • Store in an airtight container for up to 4 days.
  • Freeze slices individually for easy grab-and-go snacks.
    For extra-moist pumpkin bread, avoid overmixing the batter and let the loaf cool completely before slicing.