This incredibly moist pumpkin bread captures all the warm, cozy flavors of autumn in a tender, perfectly spiced loaf that’s impossible to resist. Made with real pumpkin puree and a carefully balanced blend of cinnamon, nutmeg, ginger, and cloves, each slice delivers the essence of fall in every bite. The secret to its exceptional moistness lies in the combination of pumpkin, oil, and just the right amount of liquid, creating a bread that stays fresh for days and actually improves in flavor as it sits. Unlike many quick breads that can be dense or dry, this recipe produces a light, tender crumb with deep pumpkin flavor and aromatic spices that fill your kitchen with the most wonderful smell while baking. This recipe makes two standard loaves, serving 16-20 people, making it perfect for sharing, gifting, or keeping one loaf for yourself.
Serves: Makes 2 loaves (16-20 servings)
Preparation Time: 15 minutes
Baking Time: 60-65 minutes
Cooling Time: 1 hour
What You’ll Need
For the Dry Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
For the Wet Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 4 large eggs, room temperature
- 1 cup vegetable oil
- 2/3 cup water
- 2 teaspoons vanilla extract
Optional Add-ins
- 1 cup chocolate chips, mini or regular
- 1 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
For the Glaze (Optional)
- 1 1/2 cups powdered sugar
- 3-4 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Preparing Your Pans and Oven
Preheat your oven to 350°F and position a rack in the lower third of the oven. This placement helps the bottom of the loaves bake properly without over-browning the tops.
Generously grease two 9×5-inch loaf pans with butter or cooking spray, then dust lightly with flour, tapping out any excess. This prevents sticking and ensures easy removal.
You can also line the pans with parchment paper, leaving some overhang for easy lifting, which makes removing the loaves foolproof.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and all the spices until everything is evenly distributed and no lumps remain.
Make sure the spices are well incorporated throughout the flour mixture, as this ensures even flavor distribution in every slice of the finished bread.
The mixture should smell wonderfully aromatic from all the warm spices, giving you a preview of the delicious bread to come.
Combining the Wet Ingredients
In a separate large bowl, whisk together the pumpkin puree until smooth. Make sure there are no lumps in the pumpkin, as these can create dense spots in the bread.
Add the eggs one at a time, whisking well after each addition until the mixture is smooth and well combined.
Slowly whisk in the vegetable oil, water, and vanilla extract until you have a smooth, well-blended mixture with no streaks of oil visible.
Bringing It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Using a large wooden spoon or rubber spatula, gently fold the mixture together until just combined.
Mix only until you can no longer see streaks of flour. Overmixing can develop the gluten too much, resulting in tough, dense bread instead of the tender texture you want.
If adding chocolate chips, nuts, or dried fruit, fold them in now with just a few gentle strokes to distribute them evenly.
Dividing and Baking
Divide the batter evenly between your two prepared loaf pans, using a large spoon or ice cream scoop to ensure even distribution.
Gently tap each pan on the counter a couple of times to release air bubbles and level the batter, but don’t overdo this step.
Place both pans in the preheated oven, making sure they’re not touching each other or the oven walls for even heat circulation.
Baking to Perfection
Bake for 60-65 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs attached.
The tops should be golden brown and spring back lightly when touched. The bread should also start to pull away slightly from the sides of the pan.
If the tops are browning too quickly but the bread isn’t done, tent loosely with aluminum foil for the remaining baking time.
Testing for Doneness
The most reliable test is the toothpick test – insert it into the thickest part of the loaf. It should come out clean or with just a few moist crumbs.
The bread should also sound hollow when lightly tapped, and the internal temperature should reach 200-205°F when measured with an instant-read thermometer.
Don’t underbake, as the center will remain gummy, but don’t overbake either, as this will dry out the bread.
Cooling Process
Remove the pans from the oven and let them cool on a wire rack for 10-15 minutes. This brief cooling makes the bread easier to handle and prevents breaking.
Run a thin knife around the edges of each pan to loosen the bread, then turn the loaves out onto the wire rack to cool completely.
Let the bread cool for at least 1 hour before slicing. This cooling time allows the texture to set properly and makes slicing much cleaner.
Glazing (Optional)
If making the glaze, wait until the bread is completely cool. Combine the powdered sugar, milk, vanilla, and salt in a bowl, whisking until smooth.
The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle nicely. Adjust with more milk or powdered sugar as needed.
Drizzle the glaze over the cooled loaves, allowing it to drip down the sides attractively.
Slicing and Serving
Use a sharp serrated knife to slice the bread, using a gentle sawing motion to avoid compressing the tender crumb.
Slices are best cut about 1/2 to 3/4 inch thick for the perfect balance of flavor and texture.
The bread is delicious on its own but can be enhanced with butter, cream cheese, or even a light spreading of Nutella.
Storage Tips
Wrap cooled loaves tightly in plastic wrap or aluminum foil to maintain moisture. Properly stored bread will stay fresh for up to 5 days at room temperature.
For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature when ready to enjoy.
Individual slices can be wrapped and frozen for grab-and-go breakfasts or snacks.
Make-Ahead Opportunities
This bread actually improves in flavor after sitting for a day, as the spices have time to meld and develop. It’s an excellent make-ahead recipe.
You can prepare the dry and wet ingredients separately the night before, then combine and bake in the morning.
Baked loaves freeze beautifully and make wonderful gifts during the holiday season.
Troubleshooting Common Issues
If your bread is too dense, you may have overmixed the batter or used too much flour. Measure flour by spooning it into the cup and leveling off.
Dry bread usually results from overbaking or not enough moisture in the batter. Check your oven temperature with a thermometer for accuracy.
If the bread is gummy in the center, it needs more baking time. Cover with foil if the top is browning too quickly.
Flavor Variations
For chocolate pumpkin bread, substitute 1/2 cup of the flour with unsweetened cocoa powder and add chocolate chips.
Try adding orange zest and a tablespoon of orange juice for a citrus twist that complements the pumpkin beautifully.
For extra richness, substitute melted butter for half of the vegetable oil, though this will make the bread slightly less moist.
Gift Ideas
Bake the bread in smaller loaf pans for gift-giving. Mini loaf pans work wonderfully and create perfect individual gifts.
Wrap cooled loaves in cellophane and tie with autumn-colored ribbons for beautiful seasonal gifts.
Include a card with storage instructions and serving suggestions to help recipients enjoy the bread at its best.
