Easy Pumpkin Bread Recipe – Super Moist & Simple

There’s something about a thick slice of pumpkin bread that just feels right. It doesn’t need a fancy frosting, and it sure as hell doesn’t beg for your attention. It’s the kind of baked good that stands quietly on your counter, ready to be sliced, toasted, buttered—or just eaten straight from the cutting board.

This easy pumpkin bread recipe is for real life. For the weekday mornings when you need breakfast that’s already done. For the evenings when you want a bite of something sweet without dealing with a sink full of dishes. For the friend who just had a baby, the neighbor who shoveled your sidewalk, or your own damn self.

I’ve made this loaf more times than I can count. It uses simple ingredients, comes together in one bowl, and bakes into something moist, tender, and full of warm spice. You don’t need a mixer, a culinary degree, or a pantry full of rare flours. Just some canned pumpkin, basic baking staples, and about an hour.

This is the kind of recipe that sticks with you. One you’ll pass down, scribbled on the back of an envelope. Easy. Reliable. Damn good. Because not everything in life should be complicated. Especially not pumpkin bread.

Why You’ll Love This Recipe

• One-Bowl Wonder: Minimal cleanup.
• Moist and Tender: Perfect crumb every time.
• Simple Ingredients: Pantry staples, nothing fancy.
• Perfectly Spiced: Balanced, warm flavor.
• Great for Gifting: Makes two loaves.
• Freezer-Friendly: Holds up well over time.
• Customizable: Add nuts, chocolate, or glaze.

Ingredients

• 1 (15 oz) can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups granulated sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Optional: 1 cup chopped walnuts or chocolate chips

Instructions/Method

1. Preheat Oven: Set to 350°F (175°C). Grease two 9×5 inch loaf pans.
2. Mix Wet Ingredients: In a large bowl, whisk pumpkin, eggs, oil, water, and sugar until smooth.
3. Add Dry Ingredients: Stir in flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until just combined.
4. Add Extras: Fold in nuts or chocolate chips if using.
5. Pour and Bake: Divide batter between pans. Bake 60–70 minutes or until a toothpick comes out clean.
6. Cool: Let cool in pans for 10 minutes, then transfer to wire rack.

Tips & Variations

• Mini Loaves: Adjust baking time to 35–45 minutes.
• Add Glaze: Mix powdered sugar with milk and vanilla.
• Use Applesauce: Replace half the oil with unsweetened applesauce.
• Spice It Up: Try adding cardamom or allspice.
• Go Whole Grain: Swap half the flour for whole wheat.

Note

Don’t overmix the batter—stir just until combined to avoid a dense loaf. And always test with a toothpick to check doneness.

Serving Suggestions

• Warm with a pat of butter.
• Toasted with cream cheese.
• Cubed into French toast.
• Wrapped for a homemade gift.
• Paired with a chai latte or coffee.

Nutrition Information

Per slice (based on 20 slices total):

• Calories: 260
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 38g
• Fiber: 1g
• Sugars: 25g
• Protein: 3g
• Sodium: 220mg

User Reviews/Comments

Rita, OH: “Best pumpkin bread I’ve ever made. So moist.”

Jon, MA: “I’ve made this five times—foolproof every time.”

Mel, WA: “I added chocolate chips. My kids devoured it.”

Tina, NM: “Doubled the batch and froze one. Still perfect.”

FAQs

Can I use fresh pumpkin? Yes. Roast and puree it first. Just make sure it’s thick and not watery.

How long does it last? 3 days at room temp, a week in the fridge, or freeze up to 3 months.

Can I make muffins instead? Absolutely. Bake at 350°F for 18–22 minutes.

Can I reduce the sugar? Yes, try using 2 cups instead of 3 for a less sweet loaf.

Is it dairy-free? It is! Just make sure any add-ins (like chocolate chips) are also dairy-free.

Why does it crack on top? Totally normal. It’s just steam escaping while the loaf sets.

What’s the best way to freeze it? Wrap tightly in plastic and foil, then freeze. Thaw at room temp overnight.

Conclusion

This easy pumpkin bread recipe delivers every time—moist, rich, warmly spiced, and unapologetically simple. It’s the loaf you bake once and then again the next week because you can’t stop thinking about it. Share it or keep it all to yourself—no judgment here.

Curious about pumpkin’s roots in American baking? Take a look at the Pumpkin Wikipedia page—it’s more than just a fall decoration.

Now go preheat your oven. Your next favorite loaf is waiting.

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