There’s something about pumpkin bread in the fall that feels like a warm hug. This easy pumpkin bread recipe is soft, moist, and loaded with cozy spices like cinnamon, nutmeg, and cloves. It’s the kind of recipe that makes your home smell like a bakery and brings instant comfort and …mmms with every bite.

While most of the recipes I share here on lean toward nutritious and balanced, sometimes you just need a seasonal treat that’s all about flavor and nostalgia. And this pumpkin bread? It checks all the boxes—easy to make (only using a single bowl), irresistibly delicious (the loaves on my counter disappear in a day), and perfect for sharing (or not… no judgment here). It’s adapted from a recipe I found in my Nannie’s old local church cookbook from the 1970’s in the south, so you know it’s going to be tried and true southern perfection.

Whether you’re baking on a crisp weekend morning or looking for the perfect fall gift for neighbors or teachers, this recipe is a must-bake.

---

Ingredients for Moist Pumpkin Bread

Dry Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp allspice

Wet Ingredients:

• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup canola oil
• 1/3 cup water

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• Sprinkle of turbinado sugar on top for a sweet crunch

---

.

See all my Fall Favorite Kitchen Helpers Here

How to Make Pumpkin Bread

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter
2. Mix the Ingredients
   In a stand mixer, add all the ingredients. Mix on low to medium speed for 2 minutes. Do not over mix.
3. Fold in Optional Add-ins
   Gently fold in nuts or chocolate chips if using.
4. Pour & Bake
   Pour the batter into the prepared loaf pan. Smooth the top and sprinkle with turbinado sugar if desired. Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean. (Start check at 50 minutes—ovens vary!)
5. Cool
   Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

---

.

Storage Tips

• Room Temperature: Wrap in plastic wrap or store in an airtight container. It stays moist for 2–3 days.
• Freezer-Friendly: Wrap tightly in plastic and foil or a freezer bag. Freeze for up to 3 months. Thaw overnight at room temp.

---

Substitutions & Variations

• Healthier Twist: Swap half the flour for white whole wheat flour or reduce the sugar slightly.
• Make it fancy: Add a cream cheese swirl before baking or top with a light glaze once cool.
• Double it: This recipe doubles beautifully—make one to enjoy now and one to freeze!

---

Best Served With…

• A slather of softened butter or cream cheese
• A warm cup of coffee, chai, or tea
• A cozy blanket and your favorite fall movie

---

More Fall Favorites

Love pumpkin season as much as I do? Check out these reader favorites:

• Fall Spiced Pumpkin Chicken Chili
• 22 Delicious Fall Dinners
• Pumpkin Spice Blondies
• 10 Fall Crockpot Recipes to Embrace the Season

---

Final Thoughts

This easy pumpkin bread isn’t loaded with superfoods or tailored to macros—it’s just simple, satisfying, and full of fall comfort. Because sometimes, joy in the kitchen comes from the smell of cinnamon, the taste of warm pumpkin, and a quiet moment to yourself.

If you bake it, I’d love to hear what you think—or how you made it your own. Leave a comment below or tag me on Instagram so I can see your loaf!

Print