Moist Pumpkin Bread with Warm Fall Spices

Moist pumpkin bread is a cozy fall favorite. This recipe solves the problem of dry, crumbly bread. After making this many times, I know the trick to perfect texture. Golden, soft, and deeply spiced. Try this with Spicy Chipotle Egg Breakfast Sandwiches. If you love recipes like this, you’ll also enjoy Spicy Chipotle Egg Breakfast Sandwiches Ready in 20 Minutes and Tropical Coconut Pineapple Banana Bread Recipe.

What You'll Need for Moist Pumpkin Bread with Warm Fall Spices

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• cinnamon
• nutmeg
• ginger
• cloves
• Optional: chopped walnuts
• Optional: icing sugar

How to Make Moist Pumpkin Bread with Warm Fall Spices

1. Prep: Preheat oven to 350°F (175°C). Grease two 8-inch loaf pans.
2. Mix Dry: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix Wet: In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth.
4. Combine: Stir wet ingredients into dry until just combined. Do not overmix.
5. Bake: Pour batter into prepared pans. Bake for 50–60 minutes, or until a toothpick comes out clean.
6. Cool: Let bread cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Storing & Reheating Moist Pumpkin Bread with Warm Fall Spices

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 7 days. Make-ahead tip: Bake and cool completely. Store at room temperature for up to 5 days.

Freezing Moist Pumpkin Bread with Warm Fall Spices

Wrap tightly and freeze for up to 3 months.

How to Reheat Without Drying It Out

Oven: Preheat oven to 300°F (150°C). Bake for 10–15 minutes. Microwave: Microwave on high for 10–15 seconds.

Recipe Notes

• Chef tip: Let the bread cool completely before slicing. This prevents it from crumbling.
• Best substitution: Replace vegetable oil with melted butter for a richer flavor.
• Make-ahead: Bake in advance and store for up to 5 days.
• Scaling: Double the recipe for a larger batch. Adjust baking time slightly.
• Troubleshooting: If the bread is too dry, add a splash of milk or juice when mixing.

Moist Pumpkin Bread with Warm Fall Spices

⏱

Prep

15 min

🍳

Cook

55 min

⏳

Total

1 hr 10 min

🍽

Serves

2 loaves

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Seasonings

• cinnamon
• nutmeg
• ginger
• cloves

Optional Toppings

• chopped walnuts
• icing sugar

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease two 8-inch loaf pans.
2. Mix Dry: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix Wet: In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth.
4. Combine: Stir wet ingredients into dry until just combined. Do not overmix.
5. Bake: Pour batter into prepared pans. Bake for 50–60 minutes, or until a toothpick comes out clean.
6. Cool: Let bread cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Notes

• Chef tip: Let the bread cool completely before slicing. This prevents it from crumbling.
• Best substitution: Replace vegetable oil with melted butter for a richer flavor.
• Make-ahead: Bake in advance and store for up to 5 days.
• Scaling: Double the recipe for a larger batch. Adjust baking time slightly.
• Troubleshooting: If the bread is too dry, add a splash of milk or juice when mixing.

Storage

• Fridge: Store in an airtight container for up to 7 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Oven reheat: Preheat oven to 300°F (150°C). Bake for 10–15 minutes.
• Microwave reheat: Microwave on high for 10–15 seconds.
• Make ahead: Bake and cool completely. Store at room temperature for up to 5 days.

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 12g
• Carbs: 40g
• Fiber: 2g
• Sugar: 18g
• Sodium: 280mg
• Cholesterol: 45mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Pumpkin Bread with Warm Fall Spices FAQs

A Warm Final Note

I can’t wait for you to try Moist Pumpkin Bread with Warm Fall Spices and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!