Recipe

Moist Spiced Pumpkin Bread

A one-bowl pumpkin bread with warm spices, a plush crumb, and bakery-level flavor using simple pantry ingredients.

By Matt Campbell

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4.8

A thick slice of moist spiced pumpkin bread on a wooden cutting board with a few pumpkin seeds scattered nearby

If fall had a scent, it would be this loaf: cinnamon and ginger in the air, a little vanilla sweetness, and that cozy, toasty edge where the batter kisses the pan. This moist spiced pumpkin bread is the kind of recipe that feels low effort but tastes like you planned your life. It is tender and plush, stays soft for days, and somehow gets even better after it sits overnight.

Also, it is a deeply practical bake. One bowl, no mixer, no weird ingredients. You whisk the wet, fold in the dry, and call it a day. It is absolutely worth opening a can of pumpkin for, even if you have a little leftover for oatmeal or pancakes. Keep it classic, fold in chocolate chips, or add nuts if you want some crunch in your cozy. Either way, you are about 15 minutes from having your kitchen smell like the main character.

Pumpkin bread batter being poured into a parchment-lined loaf pan on a kitchen counter

Why It Works

Extra-moist crumb without being gummy: Pumpkin plus oil keeps it tender, and we use the right flour ratio so it bakes up soft, not heavy.
Big spice flavor: Cinnamon, ginger, nutmeg, and cloves give that classic pumpkin warmth, while vanilla and a touch of espresso powder (optional) make it taste deeper.
Simple technique: Whisk wet, fold in dry, stop mixing before it gets bossy. No mixer, no drama.
Flexible add-ins: Nuts, chocolate chips, or dried cranberries all play nicely without messing up the structure.

Storage Tips

Room temperature: Once fully cool, wrap the loaf tightly in plastic wrap or store slices in an airtight container. Keeps moist for 3 to 4 days.

Refrigerator: Not required, but if your kitchen runs warm, you can refrigerate up to 6 days. Bring slices to room temp or warm briefly so the crumb softens again.

Freezer: Slice the loaf, wrap individual slices, then stash in a freezer bag. Freeze up to 3 months. Thaw at room temp, or toast from frozen for crispy edges and a soft middle.

Common Questions

Can I use fresh pumpkin instead of canned?

Yes, but it needs to be thick like canned pumpkin. Roast and puree, then drain in a fine-mesh strainer if it looks watery. Too much water can make the loaf dense or underbaked in the center.

Is pumpkin pie filling the same as pumpkin puree?

No. Use 100% pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices and will throw off the recipe.

How do I know when pumpkin bread is done?

A toothpick should come out with a few moist crumbs, not wet batter. Also look for the loaf to pull slightly from the pan edges and spring back gently when pressed on top. If you like a sure thing, the center should read about 200 to 205°F (93 to 96°C) on an instant-read thermometer.

Why did my loaf sink in the middle?

Most common culprits: underbaking, opening the oven door too early, or overmixing the batter. If your oven runs hot, the outside sets too fast and the center collapses as it cools. An oven thermometer helps.

Can I reduce the sugar?

You can reduce it by about 1/4 cup without major texture changes. More than that and the loaf can lose moisture and taste less pumpkin-forward.

Can I make muffins instead?

Yep. Bake at 350°F for about 18 to 22 minutes. Fill liners about 3/4 full and test with a toothpick.

Can I bake this in a smaller loaf pan?

Yes. In an 8.5x4.5-inch pan, the loaf will dome higher and may bake a bit faster. Start checking around 50 to 55 minutes, and tent with foil if the top browns early.

Do you have gluten-free or high-altitude adjustments?

Not tested here. If you bake gluten-free or at altitude, use your trusted conversions and keep a close eye on doneness (the thermometer method helps).

What do I do with leftover pumpkin?

Stir it into oatmeal, smoothies, pancake batter, or yogurt. You can also freeze leftover puree in 1/2 cup portions for future baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan (or 8.5x4.5-inch, see notes)
Parchment paper (helpful for easy lift-out)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Wire rack for cooling
Optional: instant-read thermometer

I started making pumpkin bread because I love the way one simple loaf can make a whole day feel cozier. This one is my go-to for gray days, last-minute guests, and the very specific craving for something that tastes like a warm sweater. I love it because it is forgiving. Even if you are slightly distracted, you still get a loaf that looks impressive on the counter and disappears suspiciously fast. If you have leftover pumpkin from the can, it is basically a bonus ingredient for tomorrow's breakfast.