Cozy Moist Pumpkin Bread Recipe | Easy Fall Baking Guide
There’s something about the first cool breeze of fall that sends me straight into the kitchen for pumpkin season baking. This pumpkin bread is one of those recipes I make every year — soft, warmly spiced, and so simple you can pull it together on a sleepy morning without thinking twice. Just real ingredients, one bowl for dry, one for wet, and a loaf that smells like pure autumn comfort.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1 1/2 cups canned pumpkin purée
- 2 large eggs
- 1 cup cane sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
1. Preheat
Heat oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan.
2. Mix Dry Ingredients
Whisk flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg until evenly combined.
3. Mix Wet Ingredients
In a separate bowl, whisk pumpkin, eggs, sugar, oil, milk, and vanilla until smooth.
4. Combine
Add the dry mixture to the wet and stir gently until just combined — no overmixing.
5. Bake
Pour into the loaf pan and bake 60–70 minutes, or until a toothpick in the center comes out clean.
6. Cool
Let the loaf cool completely in the pan before slicing so the crumb sets.
Tips & Variations
- Fold in 1 cup chocolate chips or chopped nuts for texture.
- Add orange zest to brighten the spices.
- For an extra tender loaf, avoid overmixing — just stir until the flour disappears.
Storage
- Pumpkin bread stays fresh 3 days on the counter, 1 week in the fridge, and 3 months in the freezer.
- Keep the loaf whole for best moisture; slice only as needed.
FAQs
Can I use homemade pumpkin purée?
Yes — just drain excess liquid so it isn’t watery.
Can I make this dairy-free?
Swap the milk for any unsweetened non-dairy milk.
Why did my pumpkin bread sink?
It’s usually from overmixing or pulling it from the oven too early.
Can I add mix-ins?
Definitely — chocolate chips, walnuts, or pecans all work great.
What pan size is best?
An 8×4-inch pan gives a taller loaf; a 9×5-inch pan bakes slightly quicker and wider.
Cozy Pumpkin Bread (My Go-To Fall Loaf)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1 1/2 cups canned pumpkin purée
- 2 large eggs
- 1 cup cane sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
1. Preheat
- Heat oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan.
2. Mix Dry Ingredients
- Whisk flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg until evenly combined.
3. Mix Wet Ingredients
- In a separate bowl, whisk pumpkin, eggs, sugar, oil, milk, and vanilla until smooth.
4. Combine
- Add the dry mixture to the wet and stir gently until just combined — no overmixing.
5. Bake
- Pour into the loaf pan and bake 60–70 minutes, or until a toothpick in the center comes out clean.
6. Cool
- Let the loaf cool completely in the pan before slicing so the crumb sets.
Video
Notes
- Fold in chocolate chips or chopped nuts for extra texture.
- Add orange zest for a brighter flavor.
- Mix only until ingredients are combined to avoid a dense loaf.
