There’s something magical about the smell of Classic Moist Pumpkin Bread baking in the oven—that warm blend of cinnamon, nutmeg, and pumpkin that instantly makes any kitchen feel like home. This recipe is my absolute favorite because it’s foolproof, stays incredibly moist (thanks to that perfect pumpkin puree-to-oil ratio), and works just as well for breakfast as it does for dessert. Whether you’re craving a cozy snack with your afternoon coffee or need a comforting treat to share with friends, this bread delivers every single time. Plus, it’s one of those recipes where you probably already have everything in your pantry—no fancy ingredients required!

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Why You’ll Love This Classic Moist Pumpkin Bread

This pumpkin bread checks every box for the perfect homemade treat:

So easy – Just mix dry and wet ingredients separately, combine, and bake. No fancy techniques needed!
Unbelievably moist – The pumpkin puree and oil create a tender crumb that stays fresh for days.
Perfectly spiced – Cinnamon, nutmeg, and cloves give that warm, nostalgic flavor we all crave.
Versatile favorite – Works for breakfast, snacks, or dessert. Always disappears fast at potlucks!

Ingredients for Classic Moist Pumpkin Bread

Here’s everything you’ll need to make this cozy pumpkin bread – I’ve separated them into dry and wet ingredients so you can keep track as you go:

Dry Ingredients

1 ¾ cups all-purpose flour (spooned and leveled – don’t scoop!)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Wet Ingredients

1 ½ cups granulated sugar
½ cup vegetable oil
2 large eggs (room temperature works best)
1 cup canned pumpkin puree (not pie filling – we’ll talk about this!)
⅓ cup water

Ingredient Notes & Substitutions

Pumpkin puree vs. pie filling: This is crucial! Pure pumpkin puree has just one ingredient – pumpkin. Pie filling has added sugars and spices that’ll throw off our perfect balance. Libby’s is my go-to brand.

Oil alternatives: While vegetable oil keeps the bread super moist, melted butter works too for richer flavor (just know the texture might be slightly denser). Coconut oil is another fun twist!

Want to jazz it up? Try folding in ½ cup of:

Chopped walnuts or pecans (my personal favorite)
Plump raisins or dried cranberries
Chocolate chips (because why not?)

Just don’t go overboard – we want that pumpkin flavor to shine through!

How to Make Classic Moist Pumpkin Bread

Alright, let’s get baking! This pumpkin bread comes together so easily – just follow these simple steps and you’ll have that heavenly smell filling your kitchen in no time.

Preheat that oven! Start by heating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan really well – I like to use butter or baking spray, making sure to get into all the corners.
Whisk dry ingredients: In a medium bowl, whisk together all your dry ingredients – flour, baking soda, baking powder, salt, and those gorgeous spices (cinnamon, nutmeg, and cloves). This ensures everything gets evenly distributed.
Mix wet ingredients: In a larger bowl, beat together the sugar, oil, eggs, pumpkin puree, and water until smooth. Pro tip: If your eggs were in the fridge, let them sit in warm water for 5 minutes first – they’ll incorporate much better.
Combine carefully: Now, add the dry ingredients to the wet ingredients and stir just until combined. I mean it – stop mixing the second you don’t see flour streaks! Overmixing leads to tough bread, and we want tender, moist perfection.
Bake to golden perfection: Pour the batter into your prepared pan and slide it into the oven. Set your timer for 60 minutes – but don’t wander off! Ovens vary, so start checking around then. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool patiently: Once baked, let the bread cool in the pan for 10 minutes before turning it out onto a wire rack. I know it’s tempting to slice in immediately, but this waiting period helps prevent crumbling.

Tips for Perfect Classic Moist Pumpkin Bread

After making this recipe dozens of times (okay, maybe hundreds), here are my golden rules for pumpkin bread success:

Room temp eggs are key – They blend into the batter more smoothly, giving you an even texture. If you forgot to take them out early, just pop them in warm water for a few minutes.
Check early, check often – Start testing at 60 minutes, but don’t be surprised if your bread needs up to 70. Ovens lie! That toothpick test never fails me.
Resist the urge to peek – I know you want to check on that beautiful loaf, but opening the oven door too much can cause temperature drops and uneven baking.
Cooling is crucial – Letting it rest in the pan for those 10 minutes helps the structure set. Then, transfer to a rack so the bottom doesn’t get soggy. The wait makes all the difference!

Serving & Storing Classic Moist Pumpkin Bread

Oh my gosh, let me tell you – nothing beats a warm slice of this pumpkin bread fresh from the oven! The way the butter melts into those moist little crevices… absolute heaven. Here’s how I like to serve and keep this delicious treat:

Serving Suggestions

My all-time favorite way to enjoy this bread is:

Fresh & warm – Straight from the oven with a generous smear of salted butter (the kind that pools into those little cracks!)
With cream cheese – Try it toasted with a thick layer of cream cheese frosting or just plain softened cream cheese
For breakfast – Paired with a hot cup of coffee or chai tea – the spices complement each other perfectly
As dessert – Top with vanilla ice cream and a drizzle of caramel sauce for an extra special treat

Storage Tips

Here’s how I keep my pumpkin bread fresh:

Room temperature – Let it cool completely, then store in an airtight container or wrapped tightly in plastic wrap for up to 3 days
Freezing – Slice and freeze individual portions wrapped in plastic then foil for up to 1 month (perfect for quick breakfasts!)
Reheating – Warm frozen slices in the microwave for 15-20 seconds or toast them lightly – tastes just like fresh baked!

Pro tip: If your bread seems a bit dry after a day (though mine never lasts that long!), sprinkle a few drops of water on the slice before reheating – it works wonders!

Classic Moist Pumpkin Bread Variations

While I absolutely adore this pumpkin bread exactly as written (it’s perfect for a reason!), sometimes I can’t resist playing around with fun variations. Here are my favorite ways to mix things up – all tested and approved by my very picky taste-testers (aka my family)!

Chocolate Chip Pumpkin Bread

Because chocolate makes everything better, right? Simply fold in ½ cup of semisweet or dark chocolate chips to the batter right before pouring it into the pan. The melty chocolate pockets against that warm pumpkin spice? Absolute magic. My kids beg for this version!

Cinnamon Streusel Topped Pumpkin Bread

For extra texture and sweetness, sprinkle this easy streusel over the batter before baking:

¼ cup all-purpose flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons cold butter, cubed

Just mix everything with your fingers until crumbly, then sprinkle evenly over the batter. That crunchy, cinnamon-sugar topping takes this bread to dessert-level amazing.

Maple Glazed Pumpkin Bread

For special occasions, I whip up this simple maple glaze to drizzle over cooled bread:

½ cup powdered sugar
1 tablespoon pure maple syrup
1-2 tablespoons milk (just enough to make it drizzle-able)

Mix it up and pour it over the top in zig-zags – the maple flavor pairs beautifully with the pumpkin spices. Pro tip: Let it set for 10 minutes before slicing so the glaze doesn’t smear.

Remember: With any add-ins, don’t go overboard – we want the pumpkin flavor to remain the star! About ½ cup of mix-ins is perfect for this loaf size.

Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Here’s the breakdown per slice (based on 10 slices per loaf):

Calories: 220
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 33g
Sugar: 22g
Protein: 2g
Sodium: 180mg

A few notes from my kitchen experiments: Using butter instead of oil adds about 15 more calories per slice but gives that rich flavor we all love. If you add nuts or chocolate chips, remember those will increase the fat and calorie count slightly – but hey, life’s too short to skip the good stuff!

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this Classic Moist Pumpkin Bread recipe – here are the ones that come up most often with my tried-and-true answers!

Can I use fresh pumpkin instead of canned?

You absolutely can, but it takes a little extra work! If you’re using fresh pumpkin, roast or steam it first until super soft, then puree and strain to remove excess water. About 1 small sugar pumpkin (2-3 lbs) will give you the 1 cup needed. Just know the texture might vary slightly – canned puree is more consistent since the moisture content is controlled. My lazy tip? Keep a few cans in your pantry for pumpkin emergencies!

Why did my pumpkin bread turn out dry?

Oh no! Dry pumpkin bread usually comes from a few common mistakes:

Overbaking – Those last 5 minutes make a big difference! Start checking at 60 minutes
Overmixing – Stir just until combined to avoid toughness
Wrong pumpkin – Accidentally using pumpkin pie filling (which has less moisture)
Old baking powder/soda – Check expiration dates for proper rise

If it happens, don’t panic – toast slices and slather with butter or cream cheese to rescue them!

Can I double this recipe?

Yes! This recipe doubles beautifully – just use two 9×5-inch loaf pans (or one large 10-inch tube pan). You might need to add 5-10 minutes to the baking time. I do this all the time for holiday gifting – nothing says “I love you” like homemade pumpkin bread!

Can I make this into muffins instead?

Absolutely! Pour the batter into lined muffin tins, filling each about ¾ full. Bake at the same 350°F for 18-22 minutes. You’ll get about 12 standard muffins – perfect for grab-and-go breakfasts. Bonus: they freeze wonderfully too!

How do I know when it’s perfectly baked?

Trust the toothpick test! Insert it into the center – it should come out with just a few moist crumbs (not wet batter). The top should spring back lightly when pressed, and the edges will have pulled slightly from the pan. Remember: it keeps cooking a bit as it cools, so don’t wait for it to look completely dry inside!

Ready to Bake Some Pumpkin Magic?

There you have it – everything you need to make the most incredible Classic Moist Pumpkin Bread that’ll have your whole house smelling like autumn heaven! This recipe has been my go-to for years because it never fails – whether I’m baking for friends, family, or just my own pumpkin-loving self. The hardest part? Waiting for it to cool before slicing (but trust me, it’s worth it!).

Now it’s your turn – I can’t wait for you to try this recipe and fall in love with it like I have. When you do, come back and tell me all about it in the comments! Did you stick with the classic version or try one of the fun variations? Any special tips you discovered? I read every single comment and love hearing your baking stories. Happy baking, friends – may your pumpkin bread be perfectly moist and your kitchen filled with that heavenly spice aroma!

25-Ingredient Classic Moist Pumpkin Bread You’ll Obsess Over

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A simple and delicious classic pumpkin bread recipe that’s moist and flavorful. Perfect for breakfast, snacks, or dessert.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf (10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ cups granulated sugar
½ cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
⅓ cup water

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, mix sugar, oil, eggs, pumpkin puree, and water until smooth.
Combine wet and dry ingredients, stirring just until blended.
Pour batter into the prepared loaf pan.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
For extra moisture, add ½ cup chopped walnuts or raisins.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 22g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg