If you’re looking for that perfect fall treat that’s not only packed with autumn flavor but also incredibly simple to make, then you’re in for a treat. I’m sharing my Easy Moist Pumpkin Bread Recipe that’s become a cozy classic in my kitchen. It’s one of those recipes where you don’t have to fuss, yet the results are absolutely fan-freaking-tastic — soft, tender, and fragrantly spiced. Whether you’re a seasoned baker or just getting started, you’ll find this pumpkin bread hits all the right notes every single time.

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Why You’ll Love This Recipe

One-Bowl Wonder: You only need one bowl for the whole recipe, so cleanup is a breeze.
Perfectly Moist Texture: Thanks to the balance of oil and pumpkin puree, it stays soft for days.
Classic Fall Spice Blend: A warm mix of cinnamon, nutmeg, ginger, and cloves that makes your kitchen smell amazing.
Crowd Favorite: My family can’t get enough, and I bet yours will go crazy for it too.

The image shows a loaf of brown bread sliced into six pieces, placed on white parchment paper on a rustic white wooden board. The bread has a golden-brown crust with a slightly rough texture and a dense, soft interior with small air holes. There are some crumbs scattered around the bread on the white marbled surface. To the upper right of the bread, there is a silver knife resting on top of a folded piece of white paper with text, and in the upper left, a clear empty glass and a white container are partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Easy Moist Pumpkin Bread, fall pumpkin bread, moist pumpkin bread recipe, pumpkin bread with spices, soft pumpkin quick bread

Ingredients You’ll Need

This easy moist pumpkin bread recipe uses simple pantry staples that all work together to create that soft crumb and rich flavor you want from your pumpkin bread. Here’s a little guide to the key ingredients I love to use and why they matter.

Flat lay of a small mound of all-purpose flour, a small white bowl filled with granulated sugar, a few whole brown cinnamon sticks, small white bowls containing ground ginger, ground nutmeg, ground cloves, and ground allspice, two large whole uncracked brown eggs, a small white bowl of smooth orange pumpkin puree, a small white bowl of milk, a small white bowl of golden canola oil, a small white bowl of vanilla extract, and a small white bowl with a mixture of baking soda, baking powder, and salt all arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Moist Pumpkin Bread, fall pumpkin bread, moist pumpkin bread recipe, pumpkin bread with spices, soft pumpkin quick bread

All-purpose flour: The base of our bread, providing structure without weighing it down.
Granulated sugar: Adds sweetness and helps with browning for a beautiful crust.
Baking soda and baking powder: These leavening agents are the secret to that perfect rise and fluffy texture.
Salt: Balances the sweetness and enhances all the warm flavors.
Spices (cinnamon, ginger, nutmeg, cloves, allspice): The ultimate fall spice blend that’s fragrant and comforting.
Vanilla extract: Adds a mellow sweetness that brings everything together.
Eggs: Bind the bread and add moisture—you want these at room temperature for best results.
Pumpkin puree: The star of the show! Make sure it’s pure pumpkin, not pumpkin pie filling.
Milk: Adds moisture and helps the bread stay tender.
Canola or vegetable oil: Keeps the bread moist and soft even after a few days.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this pumpkin bread my own by switching up add-ins or adjusting spices. Feel free to personalize it to fit your taste or dietary needs — it’s a recipe that embraces creativity!

Chocolate Chip Pumpkin Bread: When I first tried adding a handful of semi-sweet chocolate chips, my family went nuts! It adds a lovely melty surprise in each bite.
Nutty Twist: Adding chopped walnuts or pecans gives a delightful crunch and pairs beautifully with the warm spices.
Gluten-Free Version: Swap the all-purpose flour with a gluten-free blend that measures like flour, and you’ll still get a moist, tender crumb.
Lower Sugar: If you prefer it less sweet, just reduce the sugar by about 1/4 cup — I’ve done this and it still tastes amazing.

How to Make Easy Moist Pumpkin Bread Recipe

Step 1: Mix Your Dry Ingredients Upfront

Start by preheating your oven to 350°F. Then, grab a large bowl and whisk together your flour, sugar, baking soda, baking powder, salt, and all those cozy spices. Taking this step first ensures that your spices are evenly distributed, so every bite bursts with flavor.

Step 2: Combine Wet Ingredients Separately

Make a little well in the center of your dry mix, then add your eggs, oil, milk, pumpkin puree, and that splash of vanilla. Whisk the wet ingredients just for about 30 seconds until combined — you want them blended, but don’t overwork it here!

Step 3: Fold Wet into Dry and Pour

Gently fold the wet ingredients into the dry just until everything is moistened — a few lumps are totally fine. Overmixing can make your bread dense, so keep it light. Then, line a loaf pan with parchment paper (this trick makes clean-up and removal SO easy) and pour in your batter.

Step 4: Bake with Care for Moist Perfection

Bake the loaf for 30 minutes uncovered. Then tent it loosely with foil to prevent the top from over-browning — I discovered this trick after several burnt crust attempts! Continue baking for about 20 more minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing to keep it from falling apart.

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Pro Tips for Making Easy Moist Pumpkin Bread Recipe

Room Temperature Eggs: Using eggs at room temp helps them mix better, resulting in a lighter crumb.
Don’t Overmix the Batter: I’ve learned that folding lightly keeps the bread soft and airy instead of tough.
Tent the Bread Mid-Bake: Covering with foil halfway ensures your loaf has a tender golden top without burning.
Use Fresh Spices: Freshly ground cinnamon and nutmeg pack a punch and make the flavor shine brighter.

How to Serve Easy Moist Pumpkin Bread Recipe

The image shows a loaf of brown bread cut into six thick slices, placed slightly overlapping each other on a white parchment paper. The bread has a textured crust with a few light flour spots on top and a soft, crumbly inside with a warm brown color. To the right of the bread, there is a silver knife with a simple handle resting on the parchment paper. The background is a white marbled surface with some bread crumbs scattered around, and the top right part of a clear glass and a white salt shaker are visible. Photo taken with an iphone --ar 2:3 --v 7 - Easy Moist Pumpkin Bread, fall pumpkin bread, moist pumpkin bread recipe, pumpkin bread with spices, soft pumpkin quick bread

Garnishes

I often like to add a light spread of butter or cream cheese on a warm slice — it melts in perfectly and adds just the right creamy touch. For a festive flair, a drizzle of maple glaze or a sprinkle of chopped toasted pecans on top elevates the presentation and flavor.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of chai latte or coffee for breakfast or snack time. If I’m serving it as part of brunch, a fresh fruit salad or a smear of ricotta with honey on the side really rounds out the meal.

Creative Ways to Present

For holidays, I’ve wrapped individual slices in parchment paper tied with twine and a cinnamon stick—such a charming way to gift pumpkin bread! Or, stack thick slices on a rustic platter surrounded by seasonal fruits and nuts for an inviting fall centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually wrap my leftover pumpkin bread tightly in plastic wrap and keep it at room temperature for up to 3 days — it stays moist and fresh that way. If you want it to last longer, storing it in an airtight container in the fridge works well too.

Freezing

If I bake extras (which happens often, because it disappears fast!), I slice the loaf first, then wrap individual slices in plastic wrap and foil. They freeze beautifully and thaw quickly for a quick snack or breakfast treat.

Reheating

To reheat, I pop a slice in the toaster oven for just a couple of minutes until warm. It revives that fresh-baked softness without drying it out. A quick spread of butter or cream cheese afterwards is always a winner.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect for this easy moist pumpkin bread recipe, just make sure you’re using pure pumpkin and not pumpkin pie filling, which has added sugars and spices. Pure pumpkin gives you the best texture and authentic flavor.
How can I make this pumpkin bread dairy-free?

You can easily swap the milk with any plant-based milk like almond or oat milk, and the oil keeps the bread moist, so you won’t miss butter. This tweak keeps the bread deliciously moist and perfect for those with dairy sensitivities.
Why did my pumpkin bread turn out dry?

Dry pumpkin bread usually happens if the batter gets overmixed or the bread is baked too long. Make sure to fold the wet and dry ingredients gently until just combined, and keep an eye on your oven so you can pull it out as soon as a toothpick comes out clean.
Can I add nuts or chocolate chips?

Yes! Adding a half cup of chopped nuts or chocolate chips can be a fun way to customize this easy moist pumpkin bread recipe. Just fold them into the batter right before pouring it into your pan.
How long does this pumpkin bread keep fresh?

When stored properly in an airtight container at room temperature, it stays fresh for about 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices for up to 3 months.

Final Thoughts

Honestly, this easy moist pumpkin bread recipe has become such a staple in my home — especially as the leaves start to turn and the air cools down. It’s comforting, not fussy, and perfect for sharing with friends or sneaking a slice for yourself with a cup of coffee. I’m confident that once you try it, it’ll become one of your go-to fall recipes too. So grab that can of pumpkin, and let’s get baking!