Best Pumpkin Bread Recipe – Soft, Spiced & So Moist
Pumpkin Bread is an all-time favourite, easy moist loaf loaded with warm spices of cinnamon, nutmeg and ginger. Toss together the dry and wet ingredients in separate bowls, mix them up and bake until a strapping loaf is set and sliceable.
This loaf is the sort of bake that leaves your kitchen smelling like cinnamon and ginger in all the best ways. It’s soft, moist, and can be whipped up with your average pantry staples.
I love that it cuts clean for eating as a breakfast, snack or dessert and that it freezes beautifully so you can have a slice stashed away when the craving comes.
Table of contents
Why You’ll Love This Recipe
- Two-bowl method with basic tools
- Pumpkin Puree and Enhanced, Soft Like Butter Texture I used pureed pumpkin which helped these stay so moist.
- Spicy deliciousness that literally tastes like fall in a glass – no matter what season it is!
- Simple to modify with nuts or another mix-in
- Can be sliced and frozen for early snack prep.
Ingredients
Dry Ingredients
- 1 1/2 cups (200g) all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon baking soda
Wet Ingredients
- 2 large eggs, beaten
- 1 cup (200g) sugar
- 1 cup (240 ml) canned or homemade pumpkin puree
- 1/2 cup (112g) unsalted butter
- 1/4 cup (60 ml) water
- 2 teaspoons molasses
Optional
- 1/2 cup (65g) coarsely chopped pecans or walnuts
Ingredient Notes & Substitutions
Pumpkin puree – You will need to use canned pumpkin puree here (not pumpkin pie filling). If your homemade is thick (not watery, like some low fat commercial brands), it will work.
Butter: Unsalted so you can control the salt. If you’re using salted butter, cut down a little on the extra salt (to taste).
Molasses: Adds deep, caramel-like flavor. If you don’t have it, omit (the loaf will be a trifle lighter in flavor).
Nuts: Pecans or walnuts, either one is good. For a smooth cut, you will want to go ahead and not include them.
Spices: Use as little or more to your liking (keep it about the same total so that the loaf is balanced).
Baking soda: You had this on your list so I’m sticking with it. Don’t substitute 1:1 with baking powder unless you’re ready for a different texture.
How to Make Pumpkin Bread
How to Make Pumpkin Bread
(Very approximately: 9×5-inch loaf pan, baked at 350F for 55-65 minutes, using standard quick bread baking as a guide.)
Prep the oven and pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment if you prefer an easier lift).
Combine the dry ingredients
In a large bowl, stir together together flour, ginger (other spices,) salt cinnamon, nutmeg, all spice and baking soda until well combined.
3 Blend the wet mask ingredients together
Meanwhile in another bowl mix the eggs and sugar until glossy. Stir in pumpkin puree, melted butter, water and molasses until smooth and well blended.
Combine wet + dry
Add the wet mixture to the dry ingredients. Stir gingerly until just combined (don’t worry if you have a few little lumps). If adding nuts, fold in at the end.
Bake
Spread the batter into the prepared pan, and flatten out the top. Bake in preheated oven 55 – 65 minutes until a toothpick inserted near center comes out clean or with a few moist crumbs.
Cool, then slice
Cool in the pan for 15 to 20 minutes and transfer to a rack to cool completely before slicing, for the cleanest cuts.
Final
Cool completely before slicing, for the cleanest cuts.
Expert Tips
- Spoon flour into measuring cup and level off for a tender loaf.
- Melt butter and cool slightly, so it’s not hot enough to cook the eggs when the two are mixed.
- Don’t overmix once you combine wet + dry—overmixing will make quick bread heavy.
- If the top is browning too much, tent loosely with foil for the final 10–15 minutes.
- Cool before cutting: Warm pumpkin bread is fragile and can crumble.
- Feel free to toast the walnuts/pecans for 5–8 minutes if you’re craving that extra flavor.
- If your homemade pumpkin puree is watery, you might want to blot it a little so that the batter isn’t too thin.
- Use a light-colored metal loaf pan so the bread bakes more evenly.
Storage & Freezing
Room temperature: Wrap the cooled loaf tightly and keep it at room temp for 2–3 days.
Cool, then store: Let the loaf cool completely in the pan on a wire rack before unmolding it and slicing — or at least waiting until the top has properly set.
Fridge: If you are planning to keep your banana bread longer than 48 hours, refrigerate wrapped slices for up to 5 days (bring to room temp before serving for best texture).
Freezer: Wrap individual slices in plastic wrap and freeze in a freezer bag. Freeze up to 2–3 months.
Defrosting: Defrost slices at room temperature for 30–60 minutes, or microwave briefly until warmed through.
Variations
- Chocolate chip pumpkin bread: Fold in half a cup of chocolate chips.
- Cranberry walnut: Include 1/2 cup dried cranberries along with the nuts.
- Streusel top: Scatter a simple brown-sugar crumble on top of the batter before baking.
- Maple glaze: a simple powdered sugar + maple syrup glaze over the top of the cooled loaf.
- Mini loaves or muffins: To make smaller-sized versions, prepare in two mini loaf pans and reduce bake time (begin checking early).]
Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) (Assumption). Grease a 9×5-inch loaf pan (Assumption).
- In a bowl, whisk together flour, ground ginger, salt, cinnamon, nutmeg, allspice, and baking soda.
- In a second bowl, whisk the beaten eggs with sugar. Add pumpkin puree, melted butter, water, and molasses; whisk until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pecans or walnuts if using.
- Pour batter into the prepared loaf pan. Bake until a toothpick comes out clean or with a few moist crumbs, about 55–65 minutes (Assumption).
- Cool in the pan for 15–20 minutes, then transfer to a rack to cool before slicing.
Nutrition
Video
Notes
- Assumptions used: 350°F (175°C), 9×5-inch loaf pan, 55–65 minute bake time, 10 slices per loaf.
- Don’t overmix once wet meets dry—stir just until you no longer see dry flour.
- If the loaf browns too quickly, tent loosely with foil near the end of baking.
- Molasses is optional but adds deeper flavor; you can omit it if needed.
- Nuts are optional; skip them for a nut-free loaf.
Tried this recipe?
Let us know how it was!FAQs
Certainly — leave out the nuts, or substitute chocolate chips or raisins if you prefer.
A toothpick inserted near the center should emerge clean (or with a few moist crumbs, but not wet batter).
It’s most often from overmixing, from flour that is over-measured, or from underbaking.
Yes. It contributes deeper flavor, though the bread is perfectly good without it.
No. Pumpkin pie filling is pre-sweetened and spiced, and that will mess with the recipe.
Yes — plain canned pumpkin purée does just fine here.
Key Takeaways
- Pumpkin Bread is a moist, flavorful loaf that combines cinnamon, nutmeg, and ginger for a delightful taste.
- This recipe features a simple two-bowl method and uses pureed pumpkin for added moisture.
- You can easily modify the recipe with mix-ins like nuts or chocolate chips, and it freezes well for later enjoyment.
- Follow the steps to combine dry and wet ingredients, then bake in a preheated oven for 55-65 minutes until done.
- Store Pumpkin Bread at room temperature for a few days or freeze slices for up to 2-3 months for future use.
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Estimated reading time: 8 minutes
