This Easy Pumpkin Bread Recipe Is the 5-Minute Flex Your Fall Deserves (And Yes, It’s Ridiculously Moist)

You don’t need a bakery. You need one bowl, a whisk, and 10 minutes of fake-it-’til-you-bake-it confidence. This easy pumpkin bread recipe turns basic pantry stuff into a loaf that smells like a holiday candle and slices like a dream.

No mixers, no drama, just soft, spiced perfection that makes people ask for the recipe before it’s even cooled. Want a kitchen win that looks pro and tastes better? Here’s your new signature move.

Why This Recipe Works

This loaf is built on pumpkin puree and oil, which team up to keep the crumb incredibly tender for days.

The batter uses both white and brown sugar, so you get a balanced sweetness with a hint of molasses depth. We’re using two eggs for structure and sliceable lift, and just enough baking soda to prevent a dense, squat loaf.

Spices matter. A mix of cinnamon, ginger, nutmeg, and cloves gives cozy warmth without turning the bread into a spice bomb.

Finally, it’s a no-mixer, stir-and-bake approach—less gluten development means a softer crumb. Translation: fewer steps, better texture.

Shopping List – Ingredients

1 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (or allspice, in a pinch)
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
2 large eggs, room temp if possible
1 cup (240g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) neutral oil (canola, grapeseed, or light olive oil)
1/4 cup (60ml) milk (dairy or unsweetened almond/oat)
1 teaspoon vanilla extract
Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 2 tablespoons pepitas for topping

Let’s Get Cooking – Instructions

Prep the pan: Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift-out. Lightly grease the sides.
Preheat the oven to 350°F (175°C).
Whisk dry: In a large bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed.
Whisk wet: In a separate bowl (or large measuring cup), whisk granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
Combine: Pour the wet ingredients into the dry. Stir with a spatula just until you don’t see streaks of flour. If adding nuts or chocolate chips, fold them in now.
Do not overmix unless you enjoy rubbery bread (you don’t).
Pan and top: Scrape the batter into the pan. Smooth the top and sprinkle pepitas or coarse sugar if you like a little crunch.
Bake: Bake for 55–70 minutes, until a toothpick in the center comes out with a few moist crumbs but no wet batter. If the top is browning too fast, tent loosely with foil at the 45-minute mark.
Cool smart: Cool in the pan for 15 minutes, then lift out to a rack and cool fully before slicing.
Yes, waiting is annoying. Yes, it’s worth it—this locks moisture and prevents gummy slices.

Keeping It Fresh

Once cool, wrap the loaf in plastic or store in an airtight container at room temp for 3–4 days. It actually tastes better on day two as the spices settle in—time is flavor’s best friend.

For longer storage, slice and freeze in a zip-top bag for up to 3 months.

Reheat slices in a toaster or microwave for 10–15 seconds to bring back that just-baked softness. Add a swipe of butter or cream cheese if you’re feeling extra. FYI, frozen slices are clutch for surprise guests.

Why This is Good for You

Pumpkin isn’t just festive—it’s loaded with beta-carotene, which your body converts to vitamin A for eye and immune health.

You’ll also get some fiber from the pumpkin and flour, helping you stay satisfied longer. The oil keeps the bread moist without needing buckets of butter.

Spices like cinnamon and ginger bring antioxidant benefits, and the sweetness here is balanced so it’s dessert-adjacent without being a sugar bomb. It’s a smarter treat you can enjoy with your coffee and not feel like you derailed your day.

Don’t Make These Errors

Using pumpkin pie filling: It’s pre-sweetened and spiced.
Your loaf will be weirdly sweet and unpredictable.
Overmixing the batter: This develops gluten and makes the crumb tough. Stir just until combined—lumps are fine.
Underbaking: A sunken middle means sadness. Check with a toothpick and look for set edges and a domed top.
Skipping the cool-down: Cutting too soon compresses the crumb and makes it gummy.
Breathe. Slice when cool.
Wrong pan size: An 8.5×4.5-inch pan may need a few extra minutes and will rise taller; a 9×5 is ideal for timing here.

Different Ways to Make This

Chocolate Chip Pumpkin Bread: Fold in 1/2–3/4 cup semisweet chips. Sprinkle a few on top for drama.
Nutty Crunch: Add 1/2 cup chopped pecans or walnuts.
Toast them first for extra flavor.
Maple Glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons maple syrup and a pinch of salt; drizzle over cooled loaf.
Whole-Wheat Boost: Swap 1/2 cup of the all-purpose flour with white whole-wheat flour. Add 1 tablespoon extra milk if the batter seems thick.
Dairy-Free: Use plant milk and stick with oil—no changes needed. Easy.
Muffin Mode: Scoop into a 12-cup muffin tin and bake 18–22 minutes.
Portable, lunchbox-friendly, still cozy.
Swirl It: Mix 3 ounces softened cream cheese with 1 tablespoon sugar and a splash of vanilla; dollop and swirl into the batter before baking.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-drained and smooth. Roast, puree, then strain excess liquid through a cheesecloth or fine sieve. You want the texture similar to canned puree, or the loaf may bake up dense.

What if I don’t have all the spices?

Use 2–2.5 teaspoons of pumpkin pie spice and add a pinch of extra cinnamon.

If all you have is cinnamon, it still works—just a little less layered. The bread will still be awesome.

Can I reduce the sugar?

You can cut total sugar by about 25% without wrecking the texture. Go lighter on the granulated sugar first.

Just note: sugar also affects moisture, browning, and softness, so expect a slightly less tender loaf.

How do I know it’s fully baked?

Look for a domed top, dry edges pulling slightly from the pan, and a toothpick that comes out with moist crumbs, not wet batter. An instant-read thermometer should read about 200–205°F in the center.

What oil works best?

Neutral oils like canola or grapeseed are ideal. Light olive oil also works and adds a subtle fruity note.

Avoid strong oils that could clash with the spices.

Can I make it gluten-free?

Use a 1:1 gluten-free baking flour blend that includes xanthan gum. Add 1 additional tablespoon of milk if the batter feels stiff. Bake time may vary by a few minutes.

How should I store leftovers?

Wrap tightly and keep at room temperature for up to four days.

For longer than that, freeze slices and thaw as needed. A quick warm-up brings the texture back, IMO better than day one.

My Take

This easy pumpkin bread recipe is the kind of low-effort, high-return bake that makes your house smell expensive and your mornings feel put together. It’s forgiving, customizable, and consistently moist without fancy tools or techniques.

I love it straight-up with coffee, but a maple drizzle turns it into a legit dessert.

Bottom line: if you want a fall staple that never misses, this is it. Make two loaves—one for now, one for future you. Future you will say thanks.