Moist Spiced Pumpkin Bread (Printable version)

Warmly spiced moist pumpkin bread, perfect for cozy mornings or afternoon enjoyment.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 grams)
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - ½ teaspoon ground ginger
05 - ¼ teaspoon ground cloves
06 - 1 teaspoon baking soda
07 - ½ teaspoon salt

→ Wet Ingredients

08 - 1 ½ cups canned pumpkin purée (340 grams)
09 - 1 cup granulated sugar (200 grams)
10 - ½ cup packed brown sugar (100 grams)
11 - 2 large eggs
12 - ½ cup vegetable oil (120 milliliters)
13 - ¼ cup milk (60 milliliters)
14 - 1 teaspoon vanilla extract

→ Optional Add-ins

15 - ½ cup chopped walnuts or pecans (60 grams)
16 - ½ cup chocolate chips (90 grams)

# How to Prepare:

01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
03 - In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined to prevent overmixing.
05 - Gently fold in walnuts, pecans, or chocolate chips if desired.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake for 55 to 65 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert advice:

01 -
  • It comes together in minutes and fills your home with that unmistakable cozy pumpkin-spice aroma.
  • The crumb stays tender for days, making it perfect for grabbing with coffee or packing for later.
  • One loaf quietly becomes two because everyone keeps slicing off just one more piece.
02 -
  • Don't use pumpkin pie filling by mistake—it has spices and sugar already mixed in, and you'll end up with something too sweet and oddly spiced.
  • Overmixing the batter is the single most common reason this bread comes out dense; fold gently and stop the moment the flour disappears.
  • The bread continues to firm up as it cools, so it's always sliceable tomorrow even if it seems soft today.
03 -
  • Room-temperature ingredients mix more evenly, especially the oil and eggs—take them out of the fridge 30 minutes before you start.
  • If your kitchen runs cool, the batter may be a bit thick; a tablespoon of milk loosens it without changing the outcome.

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