When the air turns crisp and cozy sweaters come out, this easy pumpkin bread recipe is one of the first things I want to make for my friends or coworkers. It’s perfectly spiced, incredibly moist, and made with pumpkin puree. I’ve been making this homemade pumpkin bread every fall for years, and each time it fills my kitchen with the warm aroma of cinnamon, nutmeg, and cloves. Whether you’re baking it for a fall brunch, gifting it to a friend, or enjoying it with a warm cup of coffee on a quiet morning, this recipe is pure comfort.
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Why You’ll Love This Pumpkin Bread
- It’s super easy! Even if it’s your first time baking pumpkin bread, this recipe is easy to follow and delivers perfect results.
- Extra moist texture. The combination of pumpkin puree, brown sugar, and vegetable oil creates a moist crumb that stays soft for days.
- Warm fall spices. This loaf is packed with cozy pumpkin spice flavor that comes from cinnamon, nutmeg, and cloves.
- Versatile and crowd-pleasing. Slice some for breakfast, enjoy it with cream cheese, or gift this to someone to make their day.
What Does Pumpkin Bread Taste Like?
This pumpkin bread recipe tastes like a cross between banana bread and a light pumpkin cake. It’s soft, moist, and full of warm spices. Each bite has a subtle pumpkin flavor enhanced by hints of cinnamon, nutmeg, and cloves. The chopped walnuts add just the right amount of crunch, and the brown sugar gives it a slightly caramelized sweetness. It’s the kind of treat that makes you want to pour a second cup of coffee and savor the moment.
Pumpkin Bread Ingredients
Below you will find the list of ingredients needed for this recipe. Note, the measurements below will render 2 loaves of pumpkin bread if you use a standard 9×5 pan. If you only wish to bake one loaf, you can simply toggle the “1/2” button in the recipe card below on this page:
- 1 (15-ounce) can pumpkin puree — Be sure to use canned pumpkin, not pumpkin pie filling! The whole can of pumpkin keeps your bread extra moist.
- 4 large eggs — Bring them to room temperature for best results and a fluffier texture.
- 1 cup vegetable oil — A classic neutral oil that adds moisture.
- ½ cup apple juice — Adds a light sweetness and enhances that rich flavor of fall.
- 1 cup white sugar — Balances the spices and deepens the sweetness.
- 1 cup brown sugar — Adds moisture and a hint of molasses for a warm, cozy taste.
- 1 tsp vanilla extract — Rounds out the flavor with a soft, aromatic finish. Vanilla bean paste is even better if you have some on hand!
- 3 ½ cups all-purpose flour — The base of all great recipes; I use King Arthur flour at home
- 2 teaspoons baking soda — One of the key leavening agents that helps your loaf rise beautifully.
- 1 ½ teaspoons salt — Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon — Essential for that signature pumpkin spice aroma.
- 2 teaspoons ground nutmeg — Adds warmth and depth.
- ½ teaspoon ground cloves — A little goes a long way to elevate the pumpkin flavor.
- ¼ teaspoon ground ginger — Brightens the overall spice blend.
- 1 cup chopped walnuts — Adds a satisfying crunch and nutty contrast to the fluffy texture.
Optionally, you can also top your baked pumpkin bread with powdered sugar at the end.
How to Make Pumpkin Bread
Follow these easy steps for the best pumpkin bread recipe every time:
STEP 1: Preheat the oven & prep the pans – Preheat your oven to 350°F (175°C). Grease and lightly flour two standard loaf pans (9×5-inch), or line them with parchment paper for easy removal.
STEP 2: Mix the wet ingredients – In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, apple juice, white sugar, brown sugar, and vanilla extract until smooth.
STEP 3: Combine the dry ingredients – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
STEP 4: Bring it all together – Gradually add the flour mixture into the pumpkin mixture, stirring gently until just combined. Fold in the chopped walnuts for texture. Avoid overmixing! That’s the one thing that can make your loaf dense.
- STEP 5: Bake – Pour the batter evenly into the prepared pans. Bake for 55–65 minutes, depending on your oven. Use a cake tester or clean toothpick inserted into the center of the loaf. If it comes out clean, it’s done!
STEP 6: Cool and enjoy! – Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Store Pumpkin Bread
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep in an airtight container for up to 5 days.
- Next Day: The flavor actually deepens the next day, making it even more delicious!
- Freezer Friendly: Wrap individual slices in plastic wrap and freeze in a zip-lock bag for up to 3 months. Reheat in the oven.
More Fall Favorites from Elicit Folio
If you loved this fall-inspired bake, try one of these recipes next:
- Dairy-Free Eggnog Recipe
- Apple Cider Sangria
- Ham and Potato Soup
- Apple Pie Smoothie Recipe
- Banana Bread Recipe
FAQ
Can I substitute the vegetable oil?
Absolutely. Try a neutral oil like canola oil, or refined avocado oil has a mild flavor.
Can I add chocolate chips or pumpkin seeds?
Yes! Fold in ½ cup of chocolate chips or sprinkle pumpkin seeds on top before baking for extra flavor and texture.
What if I want to make it dairy-free?
This recipe is already dairy-free! You can also swap apple juice for almond milk or pure maple syrup for a twist on sweetness.
How do I know when it’s done baking?
Insert a cake tester or clean toothpick into the center of the loaf. It should come out clean or with a few moist crumbs.
Easy and Moist Pumpkin Bread Recipe
Ingredients
- 1 15oz Can Pumpkin Puree
- 4 Large Eggs
- 1 cup Vegetable Oil
- 1/2 cup Apple Juice
- 1 cup White Sugar
- 1 cup Brown Sugar
- 1 tsp Vanilla Extract
- 3.5 cups All-Purpose Flour
- 2 tsp Baking Soda
- 1.5 tsp Salt
- 1 tsp Ground Cinnamon
- 2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1 cup Walnuts chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two standard loaf pans (9×5-inch), or line them with parchment paper for easy removal.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, apple juice, white sugar, brown sugar, and vanilla extract until smooth.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Gradually add the flour mixture into the pumpkin mixture, stirring gently until just combined. Fold in the chopped walnuts for texture. Avoid overmixing! That’s the one thing that can make your loaf dense.
- Pour the batter evenly into the prepared pans. Bake for 55–65 minutes, depending on your oven. Use a cake tester or clean toothpick inserted into the center of the loaf. If it comes out clean, it’s done!
- Let the bread cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing. Optionally, you can top with powdered sugar and enjoy!
Nutrition
Craving More?
If you make this easy pumpkin bread recipe, I’d love to see your delicious creations! Tag @elicitfolio on Instagram or comment below to share how it turned out. Don’t forget to follow me on Pinterest for more cozy pumpkin recipes, quick breads, and great recipes for every time of day!
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