Moist Pumpkin Bread Recipe with Warm Spices

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The best pumpkin bread for crisp fall mornings and cozy evenings. Made from pantry staples and mixed quickly, this loaf is moist, mildly spiced, and impossibly tender — even better than a coffee shop treat. It’s ideal for a snack, a sweet breakfast slice, or a simple Thanksgiving addition. Each bite is soft and pumpkin-forward with warm spice notes and a hint of vanilla. Serve it with coffee, a smear of pumpkin butter, or a scoop of vanilla ice cream. This simple loaf is reliably delicious every time.

pumpkin bread on parchment paper with whole spices, two slices laying in front, a knife, flowers, and pumpkins

About the Recipe

We wanted to share this pumpkin loaf early in the season because it’s a must-bake for holiday gatherings and chilly weekends. The goal was a simple, classic pumpkin bread without tricks or unnecessary ingredients — something you can make quickly even on busy days.

overhead photo of pumpkin bread on parchment paper

We considered variations — pumpkin-walnut or pumpkin-pecan — but ultimately wanted a straightforward loaf that highlights pumpkin purée and warming spices. The result is a substantial, satisfying loaf that takes a bit of time to bake but rewards you with tender, moist slices every time.

close up of three slices of pumpkin bread

If you’ve been searching for a reliably soft, moist, and flavorful pumpkin bread, this is the recipe to make all season long.

Equipment Needed

Stand mixer (or electric mixer)
Large sieve
Mixing bowls
Whisk
9″x5″ loaf pan
Baking spray
Cake tester or toothpick

Ingredients

All-purpose flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Allspice
Ginger
Pumpkin purée
Eggs
Granulated sugar
Unsalted butter

salt, flour, eggs, butter, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and pumpkin puree on marble counter

Instructions

Preheat the oven to 350°F (175°C) and prepare a 9″x5″ loaf pan with baking spray.

Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Set the dry mixture aside.

flour, spices, salt, baking powder, and baking soda in large sieve

In a medium bowl, whisk together the pumpkin purée and eggs until smooth. Set aside.

With a mixer, beat the butter and sugar until light and creamy, about 2–3 minutes. Beat in the pumpkin-egg mixture until combined. Add the dry ingredients and mix just until the batter is smooth and even.

Transfer the batter to the prepared loaf pan and spread it evenly. Bake at 350°F for 60–70 minutes, or until a cake tester or toothpick inserted in the center comes out clean and the loaf begins to pull away from the pan. If the top is browning too quickly, tent with foil after about 50–55 minutes to finish baking without over-browning.

Mix-In Ideas

Add any of the following for texture and flavor:

Pumpkin seeds
Chopped walnuts or pecans
Dark or white chocolate chips
Dried cranberries or raisins

three slices of pumpkin bread on parchment in front of loaf

Can I Use Pumpkin Pie Filling?

Use pumpkin purée for this recipe. Pumpkin pie filling contains added sugar and spices and will change the texture and sweetness of the loaf.

How to Store

Store the cooled loaf in the refrigerator in an airtight container or zip-top bag for 4–7 days. For longer storage, freeze the whole loaf or slices in a freezer-safe bag. Thaw at room temperature for a few hours before serving. Do not reheat the bread in the oven.

close up of two slices laying in front of pumpkin loaf

overhead of pumpkin bread with whole spices, mini pumpkin, and knife

Expert Tips

Preheat the oven before you begin mixing.
Use pumpkin purée, not pumpkin pie filling.
Bring eggs and butter to room temperature for best texture.
The batter may look broken after adding the pumpkin — that’s normal and will come together when you add the dry ingredients.
Cover the loaf with foil about 50–55 minutes into baking to prevent over-browning.
Split into two smaller loaves if you prefer — adjust baking time accordingly.
Use a cake tester or toothpick to check doneness; it should come out clean.

When you bake this pumpkin bread, we’d love to hear about it — leave a comment or share a photo on social media with the hashtag #BakersTable.

Pumpkin Bread

Tender, moist, and absolutely delicious. This simple pumpkin bread is perfect for holidays or an everyday treat.

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 30 mins

Servings: 8

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
⅓ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
⅔ teaspoon ground ginger
1 1/8 cups pumpkin purée
2 large eggs
1 ¼ cups granulated sugar
1 1/8 cups unsalted butter

Instructions

Heat oven to 350°F. Spray a 9″x5″ loaf pan with baking spray.
Sift together the dry ingredients and set aside.
Whisk pumpkin purée and eggs in a medium bowl; set aside.
Cream butter and sugar with an electric mixer for 2–3 minutes.
Beat in the pumpkin mixture.
Add the dry ingredients and mix until smooth.
Spoon batter into the prepared pan and spread evenly.
Bake 60–70 minutes, or until a tester comes out clean and the loaf pulls away from the pan.

Notes + Tips

Bring eggs and butter to room temperature before baking.
The batter may look broken after adding the pumpkin; this is normal.
Cover the top with foil around 50–55 minutes if it’s browning too quickly.
Split into two smaller loaves if desired and adjust baking time.
Use a cake tester — when clean, the loaf is done.

– Still Hungry? –

Here are a few recipes you may like!

Chocolate Pumpkin Cupcakes
Pumpkin Swirl Cheesecake
Pumpkin Spice Latte Cupcakes