Moist Pumpkin Bread Loaf (Printable Version)

Moist pumpkin bread with warm spices, perfect for breakfast or as a comforting treat. Easy to make and yields one beautiful loaf.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - ¼ teaspoon ground cloves
05 - ¼ teaspoon ground ginger
06 - 1 teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt

→ Wet Ingredients

09 - 1 ½ cups pumpkin purée (not pumpkin pie filling)
10 - ¾ cup granulated sugar
11 - ½ cup brown sugar, packed
12 - 2 large eggs
13 - ½ cup vegetable oil (or melted unsalted butter)
14 - ¼ cup milk
15 - 1 teaspoon vanilla extract

→ Optional Add-ins

16 - ½ cup chopped walnuts or pecans
17 - ½ 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 comes together in one bowl with no fussy steps, which means you can make it on a weeknight without feeling like you're committing to a project.
  • The texture stays moist for days, so you can slice off a piece whenever the craving hits without it tasting stale or dry.
02 -
  • If you overmix the batter, the bread will turn out dense and chewy instead of tender, so stop stirring as soon as you don't see any dry flour.
  • Every oven bakes a little differently, so start checking at 55 minutes and trust the toothpick test more than the timer.
03 -
  • Use a kitchen scale to measure your flour if you have one, because scooping directly from the bag packs it down and throws off the texture.
  • Let the loaf cool completely before slicing, or it will crumble and fall apart, no matter how sharp your knife is.
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