Pumpkin Spice Bread (Soft, Moist & Perfect for Fall)

This Pumpkin Spice Bread is soft, moist, and filled with the warm flavors that make fall baking so comforting. Every slice is tender and lightly spiced, with cinnamon and pumpkin pie spice blending into that classic autumn aroma that fills your kitchen.

It pairs perfectly with a warm cup of Pumpkin Spice Latte or a swipe of Vanilla Honey Butter. If you love cozy classics like Best Banana Bread or a Maple Walnut Oatmeal Bake, this pumpkin loaf will quickly become a seasonal favorite in your kitchen.

Why You’ll Love This

• Soft, moist texture that stays fresh for days

• Perfect balance of pumpkin and warm spices

• Simple pantry ingredients

• Great for breakfast, snacks, or holiday baking

• Freezer-friendly and easy to make ahead

Recipe Card

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

Nutrition Information

(Per Slice – Approximate)

• Calories: 260

• Protein: 4g

• Fat: 11g

• Carbohydrates: 36g

• Fiber: 1g

• Sugar: 20g

(Based on standard ingredients and no mix-ins.)

Ingredients

• 1 ¾ cups (220 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ½ cup (100 g) brown sugar

• 1 teaspoon (5 g) baking soda

• ½ teaspoon (2 g) baking powder

• 1 teaspoon (2 g) ground cinnamon

• 1 teaspoon (2 g) pumpkin pie spice

• ½ teaspoon (3 g) salt

• 2 large eggs

• 1 cup (240 g) pumpkin purée

• ½ cup (120 ml) vegetable oil

• ¼ cup (60 ml) milk

• 1 teaspoon (5 ml) vanilla extract

Instructions

1. Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line with parchment paper.

2. Mix the Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.

3. Mix the Wet Ingredients: In a separate bowl, whisk eggs, pumpkin purée, oil, milk, and vanilla until smooth.

4. Combine the Batter: Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.

5. Bake: Pour batter into prepared loaf pan and smooth the top. Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. Cool & Slice: Cool in the pan for 20–30 minutes before transferring to a wire rack. Slice once fully cooled.

Tips & Variations

• Add ½ cup (85 g) of chocolate chips for a sweeter loaf.

• Stir in ½ cup (60 g) chopped pecans or walnuts for crunch.

• Sprinkle coarse sugar on top before baking for a bakery-style crust.

• Replace oil with melted butter for a slightly richer flavor.

• Add 2 tablespoons (30 ml) of maple syrup for a deeper fall flavor.

Make-Ahead & Storage

Store tightly wrapped at room temperature for 3–4 days.

For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature.

To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.

Pumpkin Spice Bread – FAQ

What makes pumpkin spice bread so moist?

Pumpkin purée adds natural moisture, while oil and brown sugar help keep the loaf soft and tender for days.

Can I use fresh pumpkin instead of canned?

Yes — just ensure the purée is thick and not watery. Drain excess moisture if needed.

Why is my pumpkin bread dense or gummy?

Overmixing is the most common cause. Mix only until combined and avoid underbaking.

Can I use pumpkin pie spice instead of individual spices?

Yes — use 2–3 teaspoons depending on how strong you want the flavor.

How do I know when it’s done?

A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Does it freeze well?

Yes — wrap tightly and freeze for up to 2 months.

Final Thoughts

This Pumpkin Spice Bread is pure fall comfort — soft, warmly spiced, and perfect for cozy mornings or holiday gatherings. Whether served plain, spread with butter, or paired with coffee, it’s a simple, reliable bake that brings warmth to any autumn day.