There’s something magical about biting into a slice of spiced pumpkin bread that’s just come out of the oven. The texture is so tender and moist that it almost melts on your tongue, yet it holds together beautifully for that perfect slice. This beginner-friendly recipe takes only 15 minutes to prep, bakes for about an hour, and rests for 10 minutes—ideal for a spontaneous baking adventure or a planned weekend treat. Whether you’re a seasoned baker or someone who simply loves the comforting flavors of fall, you’ll find this loaf bursting with pumpkin goodness and a symphony of warm spices. With 220 calories per slice (based on 12 servings), it’s perfect as a grab-and-go breakfast, an afternoon snack, or a cozy dessert after dinner.
Over the years, I’ve shared this spiced pumpkin bread with neighbors, friends, and family, and I love how it instantly brings people together. It’s so forgiving—no fancy equipment is required, just simple pantry staples and a 9×5-inch loaf pan. You can even swap half the flour for whole wheat if you want a healthier twist, or fold in chopped nuts or chocolate chips for extra texture. Because the spices continue to develop, the flavor becomes even more pronounced the next day, so don’t resist sneaking a slice fresh from the oven and hiding one for tomorrow.
KEY INGREDIENTS IN MOIST SPICED PUMPKIN BREAD
Before we dive into the method, let’s talk about the heart and soul of this loaf: the ingredients. Each one plays a crucial role in building structure, adding sweetness, infusing warm spice notes, and keeping this bread incredibly moist.
- All-purpose flour: Provides the structure and framework for the bread’s tender crumb.
- Granulated sugar: Delivers clean, sweet flavor and helps with browning the crust.
- Brown sugar: Adds moisture, depth, and a subtle caramel note that pairs beautifully with pumpkin.
- Baking soda: Acts as a leavening agent, helping the loaf rise and develop a light texture.
- Baking powder: Gives an extra lift to ensure the bread doesn’t become too dense.
- Salt: Enhances all the sweet and spicy flavors, balancing the overall taste.
- Ground cinnamon: Brings the signature warmth of autumn to every bite.
- Ground nutmeg: Offers an earthy, slightly sweet aroma that complements the pumpkin.
- Ground cloves: Contributes a hint of bold, fragrant spice for complexity.
- Ground allspice: Rounds out the spice blend with its aromatic, peppery notes.
- Eggs: Bind the ingredients together and help trap air for a tender, cohesive crumb.
- Vegetable oil: Keeps the bread moist and silky, preventing dryness even days later.
- Milk: Adds extra richness and softens the texture of the loaf.
- Pumpkin puree: The star ingredient that infuses moisture, color, and authentic pumpkin flavor.
- Vanilla extract: Rounds out and elevates all the other flavors for a harmonious taste.
- Chopped nuts or chocolate chips (optional): Provide delightful textural contrast and bursts of flavor.
HOW TO MAKE MOIST SPICED PUMPKIN BREAD
Now that we know our ingredients, let’s transform them into a mouthwatering loaf. These steps are designed to be straightforward and foolproof, guiding you through each phase of mixing, folding, and baking so you end up with a perfectly tender, aromatic bread.
1. Preheat and prepare
Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter or nonstick spray, and set it aside to ensure your bread releases easily once baked.
2. Combine dry ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice until everything is evenly distributed.
3. Mix wet ingredients
In a separate medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil, milk, pumpkin puree, and vanilla extract, mixing until the wet ingredients are smooth and combined with no streaks.
4. Fold wet into dry
Pour the wet mixture into the dry ingredients. Using a spatula or a wooden spoon, gently fold until just combined—avoid overmixing to keep the bread tender.
5. Add extras
If you’re using chopped nuts or chocolate chips, fold them in gently, ensuring they’re evenly distributed without overworking the batter.
6. Transfer to pan
Pour the batter into the prepared loaf pan, smoothing out the top with your spatula so it bakes evenly.
7. Bake
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Cool
Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
SERVING SUGGESTIONS FOR MOIST SPICED PUMPKIN BREAD
Serving this moist spiced pumpkin bread invites you to celebrate seasonal flavors in every bite, whether you’re welcoming a crisp autumn morning or seeking a cozy dessert after a hearty evening meal. With its tender crumb and rich blend of spices, it stands beautifully on its own, but there are countless ways to elevate each slice and make each serving feel extra special. I love wrapping a thick wedge in parchment paper and enjoying it outside with my morning coffee while the sun rises, and sometimes I’ll simply warm a slice and add a dusting of cinnamon sugar for a sweet, crunchy finish. At holidays or gatherings, you can arrange bite-sized cubes on a wooden board alongside bowls of spiced apple butter, maple cream, and candied pecans so guests can build their own flavor boards. Late-night cravings are satisfied by toasting a slice until edges are crisp, then spreading it with melting vanilla butter or silky cream cheese that melts into the warm loaf. For tea time, serve delightfully homemade petite squares on doilies beside a pot of fragrant chai or steamy Earl Grey, allowing the complex spices of the bread to beautifully harmonize with the tea’s own subtle notes.
- Spread each slice with softened cream cheese and a drizzle of honey for a tangy-sweet contrast.
- Toast a piece until the edges are crispy, then top with cinnamon sugar for a café-style treat.
- Create a flavor board featuring cubed bread, apple butter, chopped nuts, and seasonal fruit for a festive spread.
- Pair with a warm mug of pumpkin spice latte or hot cocoa to accentuate every autumnal spice note.
HOW TO STORE MOIST SPICED PUMPKIN BREAD
Whether you’re saving slices for busy weekday breakfasts, evening snacks, or planning ahead for holiday entertaining, knowing how to store this moist loaf will help you enjoy its warm, spicy goodness for days to come. The first key is to allow the bread to cool completely on a wire rack after baking so that excess steam escapes and condensation doesn’t form in the container, which could lead to sogginess. Once cooled, wrapping the loaf or individual slices tightly in plastic wrap or placing them in an airtight container will help seal in moisture and guard against air that can dry out the crumb. For short-term storage at room temperature, keep the wrapped bread away from direct sunlight and heat sources, using a cool pantry or countertop spot. If you want to extend its life even further, transferring the loaf to the refrigerator can add several more days of freshness—but remember to keep it well sealed there as well. When you’re ready to enjoy frozen slices, simply thaw them at room temperature or pop them into a toaster or oven for a few minutes until they’re warmed through and as tender as the day they were baked. It’s a foolproof system.
- Room Temperature: Wrap the cooled loaf in plastic wrap and store in an airtight container for up to 3 days.
- Refrigeration: Place wrapped slices in a sealed container or zip-top bag and refrigerate for up to 7 days.
- Freezing: Slice the bread, wrap each piece in plastic wrap, then foil; freeze for up to 3 months. Thaw at room temperature or warm in the oven.
- Vacuum Sealing: Use a vacuum sealer to remove air and extend freezer life, ensuring maximum freshness and preventing freezer burn.
CONCLUSION
This Moist Spiced Pumpkin Bread is truly a winner for anyone who loves a blend of cozy spices and the natural sweetness of pumpkin. With just 15 minutes of hands-on prep and a simple mix-and-fold method, you can create a tender loaf that fills your kitchen with warmth. It’s versatile enough for breakfast, dessert, or an afternoon pick-me-up, and the optional add-ins like nuts or chocolate chips make it uniquely your own. The recipe’s beginner-friendly difficulty level means even novice bakers can enjoy success, while the tips for storage and serving suggestions ensure you’ll savor every last crumb. Don’t forget that this bread tastes even better the next day as the flavors mature, so plan ahead and bake it when you have a little extra time. You can easily print and save this article for future reference, and rest assured the detailed instructions will guide you through the process without confusion.
I’m excited for you to give this recipe a try! Feel free to leave a comment below with any questions, feedback, or personal twists you discover along the way. You can also print and save this page, and you’ll find a FAQ section below to address any common baking concerns. Happy baking, and may every slice bring a moment of autumn delight to your day!
Moist Spiced Pumpkin Bread
Description
This spiced pumpkin bread is soft and moist, packed with pumpkin goodness and fragrant spices that make it perfect for any time of year. Enjoy it fresh or toasted!
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
-
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice until well combined.
-
In a separate medium bowl, whisk the eggs until lightly beaten. Add the vegetable oil, milk, pumpkin puree, and vanilla extract, and mix until the wet ingredients are smooth and combined.
-
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or a wooden spoon. Mix until just combined; do not overmix.
-
If using, fold in chopped nuts or chocolate chips gently, ensuring even distribution.
-
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
-
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
-
Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Note
- This bread tastes even better the next day as the spices become more pronounced.
- You can substitute whole wheat flour for half of the all-purpose flour for a healthier twist.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This bread freezes well. Wrap it tightly in plastic wrap and foil before freezing.
- Serve with a spread of cream cheese for extra deliciousness.
