Easy Pumpkin Bread Recipe Perfectly Moist Every Time

Nothing says fall like the warm, spiced aroma of easy pumpkin bread wafting through the kitchen. This recipe has been my go-to for years—simple enough to whip up on a lazy Sunday afternoon, but so flavorful it feels like a special treat. I first discovered it when I needed a last-minute dessert for a potluck, and now my friends beg me to bring it every autumn. The best part? You probably have most of these pantry staples already. Just one bowl, a few spices, and that gorgeous orange pumpkin puree transform into the most moist, tender loaf. It’s the kind of recipe where you’ll sneak slivers while it’s still warm, telling yourself, “Just one more bite…”

Table of Contents

Why You’ll Love This Easy Pumpkin Bread

Trust me, this isn’t just any pumpkin bread—it’s the kind that’ll have you licking the bowl and hovering by the oven. Here’s why it’s a forever favorite:

• One-bowl wonder: Minimal cleanup means more time enjoying that first warm slice.
• Moist for days: The pumpkin puree keeps it tender even after sitting on the counter.
• Spice just right: Cinnamon, nutmeg, and cloves hug every bite without overwhelming.
• Foolproof: No fancy techniques—just mix, pour, bake. Perfect for beginner bakers.
• Smells like autumn: Your kitchen will smell like a cozy sweater feels.

Seriously, this loaf disappears faster than fall leaves in a strong wind.

Ingredients for Easy Pumpkin Bread

Here’s everything you’ll need for this cozy loaf – I’ve separated them so you can toss ingredients right into your mixing bowls as you go. Pro tip: Measure everything before starting (my grandma called this mise en place – fancy term for “saves you from frantic pantry digs mid-recipe”).

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled – no packing)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (I use fine sea salt)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each: ground nutmeg, cloves, and ginger (the spice dream team)

Wet Ingredients

• 1 1/2 cups granulated sugar (yes, it seems like a lot – trust the process)
• 1/2 cup vegetable oil (canola works too)
• 2 large eggs, room temperature (pop cold eggs in warm water for 5 minutes if you forgot)
• 1 cup canned pumpkin puree (not pumpkin pie filling – check the label)
• 1/3 cup water (tap is fine)

See? Nothing weird here – just pantry staples that magically become autumn’s best quick bread. Now grab that whisk and let’s get mixing.

How to Make Easy Pumpkin Bread

Okay, friends – time to work some autumn magic. This easy pumpkin bread comes together faster than you can say “spice latte.” Just follow these simple steps, and you’ll be slicing into perfection in no time.

Preparing the Batter

First, grab two mixing bowls – one for dry stuff, one for wet. In the first bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, salt, and those gorgeous spices). Get them nice and friendly with each other – no lonely clumps of cinnamon allowed.

In the second bowl, mix the wet ingredients like you’re making the world’s easiest science experiment. Beat the sugar and oil first until they look like liquid gold, then crack in those eggs one at a time. The pumpkin puree goes in next (oh, that beautiful orange hue), followed by the water. Stir just until everything’s holding hands – don’t overdo it.

Now, the big moment: Gradually add the dry ingredients to the wet, folding gently with a spatula. Stop when you stop seeing flour streaks – a few lumps are totally fine. Overmixing is the enemy of tender pumpkin bread, so show some restraint, even when that batter smells irresistible.

Baking the Easy Pumpkin Bread

While you were mixing, your oven should have been preheating to 350°F (175°C). Give your loaf pan a good greasing – I like using butter or that homemade cake goop from the pantry. Pour in that gorgeous orange batter, smoothing the top with your spatula.

Bake for 60-70 minutes – but here’s the secret: Start checking at 55 minutes. The bread’s done when a toothpick poked in the center comes out with just a few moist crumbs (not wet batter). Another trick? The edges will pull slightly from the pan when it’s ready.

Let it cool in the pan for 10 minutes – I know, torture – then turn it out onto a wire rack. Wait at least 20 more minutes before slicing unless you want glorious crumbs everywhere. Though honestly, who could blame you for sneaking a warm slice?

Tips for Perfect Easy Pumpkin Bread

After burning my share of loaves (and eating them anyway – no shame), I’ve learned a few tricks to guarantee pumpkin bread perfection every time:

• Room temp eggs are key – Cold eggs make the oil separate. If you forgot, soak them in warm water for 5 minutes.
• Mix just until combined – Overworked batter = tough bread. A few flour streaks? Better than overmixing.
• Toast your nuts – If adding walnuts or pecans, toast them first for deeper flavor.
• Use the toothpick trick – Check early, It keeps baking a bit after pulling from the oven.
• Let it cool (mostly) – 10 minutes in the pan prevents collapse, but slices cleanest when fully cooled.

Remember – even “imperfect” pumpkin bread still tastes like cozy autumn hugs.

Variations for Easy Pumpkin Bread

The beauty of this easy pumpkin bread? It’s like your favorite sweater – totally customizable. Here are my go-to twists when I’m feeling adventurous:

• Gluten-free? Swap the flour 1:1 with your favorite GF blend (I like Bob’s Red Mill).
• Dairy-free already works here – just keep using oil.
• Spice lovers: Add an extra teaspoon of cinnamon or a pinch of black pepper for warmth.
• Mix-in madness: Stir in 1/2 cup chocolate chips, toasted pecans, or dried cranberries before baking.
• Sugar swap: Use brown sugar instead of white for deeper caramel notes.

Really, the only wrong way is… not making it at all.

Storing and Reheating Easy Pumpkin Bread

This easy pumpkin bread stays deliciously moist for days—if it lasts that long. Wrap cooled slices tightly in plastic or stash the whole loaf in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in foil (they thaw beautifully overnight). My favorite trick? Briefly warming slices in the toaster oven—just 10 seconds revives that fresh-baked magic.

Nutritional Information for Easy Pumpkin Bread

Just so you know, these numbers are estimates—your actual counts might dance a bit depending on brands and add-ins. Per slice (about 1/10th of the loaf):

• 250 calories (perfect with your morning coffee)
• 10g fat (mostly from that vegetable oil)
• 38g carbs (hello, cozy energy boost)
• 3g protein (blame the eggs and flour)

Not bad for something that tastes like a hug, right? Now go enjoy that slice guilt-free.

Common Questions About Easy Pumpkin Bread

Still stumped? Drop me a comment—I’m here to help you nail this loaf.

Share Your Easy Pumpkin Bread

Did your kitchen smell like autumn heaven? Snap a crumb shot and tag me – I live for your baking wins. Drop a comment if you added your own twist (chocolate chips? genius). Nothing makes me happier than seeing you bake this cozy loaf.

Follow us on Facebook for more delicious recipes.

 Find more easy morning ideas in our web site.

Print