The Best Classic Pumpkin Bread (Moist, Spiced, and Simple)

I bake this pumpkin bread every fall. It’s soft, moist, and full of warm spice. No mixer. One bowl. It makes the kitchen smell like October. You’ll get the original sweet pumpkin bread recipe first. After that, you’ll find creative variations with short stories to inspire your own twists.

Why you’ll love it

• Super moist and tender
• Big pumpkin flavor
• Warm, balanced spices
• Easy and reliable
• Great next day (even better on day two)

Key tips before you start

• Use 100% pumpkin puree, not pumpkin pie filling.
• Don’t overmix. Stop when the flour just disappears.
• If the top browns too fast, tent with foil.
• Let it cool before slicing so it doesn’t crumble.

Classic Pumpkin Bread (Original Recipe)

Ingredients:

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 large eggs (room temp)
• 1/2 cup (120 ml) neutral oil (vegetable, canola, or avocado)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 cups (340 g) pumpkin puree
• 1/4 cup (60 ml) milk or orange juice (optional, for extra moisture and lift)
• 2 tsp vanilla extract

Instructions:

1. Prep: Heat oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan and line with a parchment sling.
2. Dry mix: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Wet mix: In a second bowl, whisk eggs, oil, both sugars, pumpkin puree, milk or orange juice (if using), and vanilla until smooth.
4. Combine: Pour wet into dry. Fold with a spatula until the flour just disappears. Don’t overmix. A few small lumps are fine.
5. Bake: Scrape batter into the pan. Smooth the top. Bake 55–70 minutes, checking at 55. If the top darkens early, tent with foil. A toothpick should come out clean or with a few moist crumbs.
6. Cool: Let it cool in the pan for 15 minutes. Lift out and cool fully on a rack before slicing.

Make as muffins:

• Line a 12-cup tin. Fill 3/4 full. Bake 20–24 minutes at 350°F. Toothpick should come out clean.

Serving ideas:

• Warm with butter or cream cheese
• Toasted with a sprinkle of cinnamon sugar
• Pair with coffee, chai, or hot apple cider

Storage:

• Room temp: 3–4 days, wrapped
• Fridge: 1 week
• Freeze: Slices up to 3 months (toast from frozen)

My notes (why this works):

• Oil beats butter for moisture and a tender crumb.
• A mix of white and brown sugar adds depth and softness.
• The milk or orange juice keeps it from feeling dense. Orange juice won’t make it taste like citrus; it just lifts the crumb.
• Day two flavor is peak spices bloom overnight.

Common fixes:

• Dry loaf? Measure flour by weight or spoon-and-level. Don’t overbake.
• Soggy center? Bake longer and tent. Let it cool fully before slicing.
• Too bland? Use fresh spices and don’t skimp on salt; it wakes up the pumpkin.

Variations (with a slice of story)

These all use the same base method. Swap flavors to match the moment.

1) Chocolate Chip Cozy Night

It was raining, and the power blinked twice. I folded in chocolate chips “for morale.” The house went quiet except for happy chewing.

• Fold in 2/3 cup semi-sweet chocolate chips.
• Optional: Sprinkle a few on top before baking.

2) Walnut Crunch Fall Walk

I came back from a chilly walk with leaves stuck to my boots. I wanted crunch. Walnuts gave me that perfect bite.

• Fold in 3/4 cup toasted chopped walnuts.
• Tip: Add a pinch of flaky salt on top before baking.

3) Brown Butter Maple Glow

I browned the butter once out of curiosity. The nutty smell felt like a sweater for the whole kitchen. A touch of maple sealed it.

• Swap oil for 1/2 cup browned butter (cooled).
• Add 1–2 tbsp pure maple syrup to the wet mix.

4) Streusel Morning Bakery

We had friends over for brunch. I topped the loaf with a quick streusel. Someone asked which bakery it came from. I didn’t answer. I just smiled.

• Streusel: Mix 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp salt, and 4 tbsp cold butter (cubed). Pinch to clumps. Scatter on top before baking.

5) Cinnamon Sugar Swirl

My kid wanted “a surprise inside.” We swirled cinnamon sugar through the batter. The swirl made everyone grin at the first slice.

• Mix 1/4 cup sugar + 1 tsp cinnamon. Pour half the batter, sprinkle half the mix, add remaining batter, top with rest, and marble with a knife.

6) Cranberry Orange Market Day

I brought home a bag of cranberries from the market. The tart pops in the sweet bread made each bite sing.

• Add 3/4 cup fresh or dried cranberries.
• Use orange juice instead of milk and add 1 tbsp orange zest.

7) Cream Cheese Ribbon

A friend asked for “something like cheesecake, but not cheesecake.” We baked this. Problem solved.

• Filling: Beat 8 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla. Spread half batter, all filling, then remaining batter. Bake as usual (may need +5–10 minutes).

8) Oat Top “Bakery Crust”

We missed that rustic bakery look, so I made one at home. The oat top turned golden and crackly.

• Sprinkle 1/3 cup oats mixed with 1 tbsp brown sugar over the batter.

9) Chai Latte Afternoon

I swapped pumpkin spice for chai spices. The loaf tasted like my favorite warm drink, but better with butter.

• Replace spices with 2 tsp chai spice blend (or 1 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp ginger, tiny pinch of black pepper).

10) Pumpkin Banana Bread “Clean-the-Counter”

Two spotted bananas were staring at me. They jumped in the bowl. The bread got extra moist and rich.

• Replace 1/2 cup pumpkin with 1/2 cup mashed ripe banana.
• Reduce sugar by 2–3 tbsp if your bananas are very sweet.

Pick a variation that fits your day. Same simple method. New mood in every slice.

FAQs

Final thoughts

Start with the classic pumpkin bread above. Nail the base. It’s moist, simple, and reliable. Then pick one variation to match the moment chocolate chips for cozy nights, cranberries for brightness, cream cheese for a crowd, or chai spice for a café vibe.

Two tips to carry with you:

• Measure flour right and don’t overmix. That’s 80% of success.
• Let it cool before slicing. Patience = clean slices and perfect texture.

Bake it once. Taste it on day two. That’s when the spices bloom and the loaf really sings.

The Best Classic Pumpkin Bread

Print Recipe

Pin Recipe

Soft, ultra-moist pumpkin bread with warm spices and rich pumpkin flavor. One bowl, no mixer, and perfect every time. Even better on day two.

• Total Time: 65–80 minutes
• Yield: 1 loaf (9×5-inch) or 12 muffins 1x

Ingredients

Scale 1x2x3x

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 large eggs (room temperature)
• 1/2 cup (120 ml) neutral oil (vegetable, canola, or avocado)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 cups (340 g) pumpkin puree (100% pumpkin, not pie filling)
• 1/4 cup (60 ml) milk or orange juice (optional, for extra moisture)
• 2 tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan and line with a parchment sling.
• In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a second bowl, whisk eggs, oil, granulated sugar, brown sugar, pumpkin puree, milk or orange juice (if using), and vanilla until smooth.
• Pour wet into dry. Fold gently with a spatula until the flour just disappears. Do not overmix.
• Spread batter into the pan and smooth the top.
• Bake 55–70 minutes, checking at 55. Tent with foil if browning too fast. A toothpick should come out clean or with a few moist crumbs.
• Cool in pan 15 minutes. Lift out and cool fully on a rack before slicing.

Notes

• Measure flour by weight or spoon-and-level to avoid a dry loaf.
• Fresh spices make a big difference.
• Orange juice won’t make it taste citrusy; it lightens the crumb.
• For muffins: bake 12 muffins at 350°F for 20–24 minutes.
• Storage: 3–4 days at room temp (wrapped), 1 week in fridge, up to 3 months frozen (slice first).
• Flavor peaks on day two as spices bloom.

• Author: Soukaina
• Prep Time: 10 minutes
• Cook Time: 55–70 minutes
• Category: Bread, Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 loaf)
• Calories: 290 Kcal
• Sugar: 24 g
• Sodium: 240 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg