Pumpkin Spice Bread | Moist, Cozy & Perfect for Fall!

This Pumpkin Spice Bread is soft, moist, and filled with all the warm fall flavors that make your kitchen feel cozy. Every slice tastes like autumn mornings, gentle spices, and home-baked comfort. It pairs perfectly with a warm cup of coffee or a spread of Vanilla Honey Butter. If you love simple classics like Best Banana Bread, this pumpkin loaf will become a seasonal favorite.

Recipe card

Prep Time: 10 minutes Cook Time: 55–60 minutes Total Time: 1 hour 10 minutes Servings: 10

Ingredients

• 1 ¾ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• ½ teaspoon salt

• 2 large eggs

• 1 cup pumpkin purée

• ½ cup vegetable oil

• ¼ cup milk

• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven

350°F. Grease a 9x5 loaf pan or line it with parchment.

2. Mix dry ingredients

Whisk together flour, sugars, baking soda, baking powder, cinnamon, pumpkin spice, and salt.

3. Mix wet ingredients

In another bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla.

4. Combine

Pour wet mixture into dry ingredients and stir gently until just combined.

5. Bake

Pour into a loaf pan and bake 55–60 minutes, or until a toothpick comes out clean.

6. Cool & slice

Cool 20–30 minutes before slicing.

Conclusion

This Pumpkin Spice Bread is the kind of cozy bake that makes your whole home smell like fall. Enjoy a warm slice with a cup of coffee, spread it with Maple Bourbon Butter, or pair it with a stack of Fluffy Pancakes for a sweet, cozy breakfast. It’s simple, comforting, and perfect for any autumn day.

Pumpkin Spice Bread – FAQ

Q: What makes pumpkin spice bread so moist?

A: Pumpkin purée adds natural moisture, while oil (or melted butter) and brown sugar help keep the loaf incredibly soft and tender. This bread stays moist for days!

Q: Can I use fresh pumpkin instead of canned?

A: Yes! Just make sure your homemade pumpkin purée is thick and not watery. If it’s thin, drain it through a paper towel or cheesecloth before using.

Q: Why is my pumpkin bread dense or gummy?

A: Overmixing the batter is the most common cause. Mix just until combined. Also, ensure you're using pumpkin purée, not pumpkin pie filling.

Q: Can I use pumpkin pie spice instead of individual spices?

A: Absolutely—pumpkin pie spice works perfectly. Use 2–3 teaspoons, depending on how strong you want the spice flavor.

Q: How do I keep the top from cracking?

A: A crack is totally normal in quick breads, but baking at a slightly lower temperature (325–350°F) and not overfilling the pan can help minimize it.

Q: Can I add mix-ins like chocolate chips or nuts?

A: Yes! Chocolate chips, pecans, or walnuts are delicious. Toss mix-ins in a little flour so they don’t sink to the bottom.

Q: How can I tell when pumpkin spice bread is done?

A: Insert a toothpick into the center—it should come out mostly clean with just a few moist crumbs. Underbaking leads to a soggy center.

Q: Does pumpkin spice bread freeze well?

A: It freezes beautifully. Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw overnight at room temperature.

Q: How long does pumpkin bread stay fresh?

A: It stays moist for 3–4 days at room temperature when wrapped well. Refrigeration can dry it out, so room temperature is best.

Q: Can I make this recipe gluten-free?

A: Yes—use a 1:1 gluten-free baking blend. Pumpkin bread is very forgiving and still turns out soft and flavorful.