Oh, fall baking! There’s just something magical about it, right? Back in my kitchen studio in Valencia, even though we don’t get those crisp autumn leaves, the smell of cinnamon and pumpkin can transport me straight to cozy sweater weather. This pumpkin bread recipe isn’t just any recipe; it’s my go-to when I want that perfect slice of comfort. It’s simple, it smells incredible while it bakes, and honestly, it just makes my whole house feel like a warm hug. I’ve tinkered with it over the years, and I’m so excited to share this version with you!

Why This Pumpkin Bread Recipe is a Must-Try

Seriously, you’re going to love this easy pumpkin bread. It’s one of those recipes that just works, no fuss, no fancy techniques needed. The best part? It turns out so wonderfully moist pumpkin bread, with that perfect tender crumb that just melts in your mouth. Every bite is packed with warm spices – think cinnamon, nutmeg, and a hint of clove – that just scream autumn. It’s not overly sweet, letting the natural pumpkin flavor really shine through. Plus, the aroma that fills your kitchen while it bakes is pure bliss. It’s the kind of bread that’s perfect for a quick breakfast, a comforting afternoon snack, or even to share with friends. It’s baking made simple and utterly delicious!

Gathering Your Ingredients for the Perfect Pumpkin Bread Recipe

Alright, let’s get our ingredients ready! It’s always best to have everything measured out before you start mixing. This way, you can just focus on the fun part – creating something delicious! For this amazing pumpkin bread recipe, we’re keeping it pretty straightforward with pantry staples and that star ingredient: pumpkin puree. Make sure you grab pure pumpkin puree, not pumpkin pie filling – that stuff has extra sugar and spices we don’t need here. Trust me, the pure stuff lets the real pumpkin flavor shine!

Essential Pantry Staples for Your Pumpkin Bread Recipe

First up, our dry ingredients! We’ve got 2 cups of all-purpose flour, which gives our bread its structure. Then, for that perfect rise, 1 teaspoon of baking soda and half a teaspoon of salt to balance out the sweetness. Now, for the cozy fall flavors: 1 teaspoon of ground cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of cloves. This spice blend is like a warm hug in a bread! It’s what gives pumpkin bread that unmistakable autumn aroma and taste. Don’t skimp on the spices; they’re key!

Wet Ingredients for a Moist Pumpkin Bread Recipe

For our wet ingredients, we start with half a cup of softened butter. Make sure it’s softened, not melted! Softened butter creams beautifully with the sugar, creating those little air pockets that make the bread tender. We’ll cream that with 1 cup of granulated sugar until it’s light and fluffy. Then, we add 2 large eggs, one at a time, and a teaspoon of vanilla extract. The magic happens when we mix in 1 cup of pumpkin puree and 1/4 cup of milk. This combination is what gives us that wonderfully moist pumpkin bread we all love!

Optional Add-ins for Your Pumpkin Bread Recipe

Now, if you like a little crunch in your life, you can totally add half a cup of chopped nuts! Walnuts or pecans are both fantastic in this bread. They add a lovely texture and a nutty depth that complements the pumpkin and spices so well. Just give them a rough chop and fold them in at the very end. It’s totally optional, but I think it really takes this fall pumpkin bread recipe to the next level!

Step-by-Step Guide to Making Your Pumpkin Bread Recipe

Alright, let’s get to the fun part – putting it all together! This is where the magic really happens. Don’t worry, it’s super straightforward. My kitchen in Valencia might be small, but it gets filled with the most amazing aromas when I make this pumpkin bread recipe.

Preparing the Dry and Wet Mixtures for Pumpkin Bread

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab a medium bowl and whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves. Just give them a good mix so those spices are evenly distributed. Now, in a bigger bowl, we’re going to cream our softened butter and sugar together. Use an electric mixer or a sturdy spoon and beat them until they’re nice and fluffy – think light and airy! Then, beat in those eggs one at a time, making sure each one is incorporated before adding the next. Stir in the vanilla extract. Next, add the pumpkin puree and milk to this wet mixture. Mix it all up until it’s smooth and beautifully combined. This is the base for our super moist pumpkin bread!

Combining and Baking Your Delicious Pumpkin Bread

Now, we’ll gently add the dry ingredients to the wet ingredients. It’s important not to overmix here! Just add about a third of the dry stuff at a time, mixing until it’s *just* combined. You might still see a few little streaks of flour, and that’s totally fine. Overmixing makes the bread tough, and we definitely don’t want that. If you’re adding nuts, now’s the time to fold them in gently. Pour all that lovely batter into your greased and floured 9×5 inch loaf pan. Smooth the top a bit. Pop it into the preheated oven and let it bake for about 55 to 65 minutes. You’ll know it’s ready when you stick a wooden skewer or a thin knife into the center and it comes out clean. No wet batter clinging to it!

Cooling and Serving Your Homemade Pumpkin Bread

Once it’s baked, resist the urge to dive right in! Let the bread cool in the pan for about 10 minutes. This helps it set up properly. Then, carefully turn it out onto a wire rack to cool completely. Patience is key here, I know! But letting it cool fully not only makes it easier to slice, but it also lets those flavors really meld together. Once it’s cooled, slice it up and enjoy! It’s fantastic on its own, but a little smear of butter is always a good idea, don’t you think? This homemade pumpkin bread is truly a treat.

Tips for Baking the Best Pumpkin Bread Recipe

Okay, so you’ve got the recipe down, but here are a few little secrets from my kitchen to make your pumpkin bread recipe absolutely perfect every single time. Baking should be fun, not fussy, and these tips will help ensure your loaf is a total winner, whether you’re whipping it up as a quick pumpkin bread or taking your time.

Achieving the Perfect Moist Texture in Your Pumpkin Bread

The absolute key to that super moist pumpkin bread texture? It’s all about not overmixing! Once you add the dry ingredients to the wet, just mix until they’re *barely* combined. A few little streaks of flour are your friend here – they mean you haven’t developed too much gluten, which can make the bread tough. Also, make sure your pumpkin puree is truly pure pumpkin, not pie filling, and don’t be afraid to add that extra tablespoon of milk if your batter seems a bit thick. It makes all the difference for that tender, moist crumb!

Flavor Boosters for Your Pumpkin Bread Recipe

Want to jazz up this already amazing pumpkin spice bread? I love adding about half a cup of chocolate chips – dark or milk chocolate, both are divine! Or, try adding a quarter cup of pumpkin seeds (pepitas) along with the nuts for an extra crunch and a different nutty flavor. You could even add a tablespoon of orange zest to the wet ingredients for a subtle citrusy brightness that cuts through the richness. Feel free to play around and make it your own!

Frequently Asked Questions About this Pumpkin Bread Recipe

Got questions about this delicious pumpkin bread recipe? I’ve got answers! It’s totally normal to wonder about substitutions or how to store your beautiful loaf. Let’s dive into some common queries to make sure your baking experience is smooth sailing.

Can I Make This Pumpkin Bread Recipe Healthier?

You bet! If you’re looking for a healthy pumpkin bread version, you can absolutely make some tweaks. Try swapping out half of the all-purpose flour for whole wheat flour. It’ll give it a slightly nuttier flavor and more fiber. You could also reduce the granulated sugar by a quarter cup, or even use a sugar substitute if that’s your preference. The pumpkin itself adds natural sweetness, so it’ll still be delicious! Just be aware that changing the flour or sugar might slightly alter the texture, but it’s still a fantastic way to enjoy this comforting bread.

How Long Does This Pumpkin Bread Recipe Last?

This homemade pumpkin bread stays wonderfully moist for a few days. Stored properly at room temperature in an airtight container or wrapped tightly in plastic wrap, it should be good for about 3 days. If you want it to last longer, you can pop it in the refrigerator for up to a week. When you’re ready to enjoy it after refrigeration, just a few seconds in the microwave or a quick toast will bring back that lovely warmth and softness. It’s great for meal prep!

About Carmen Velasco, Your Recipe Guide

Hello there! I’m Carmen Velasco, a chef from sunny Valencia, Spain. My kitchen studio is where I get to share my deep love for authentic Spanish flavors with the world. Even though we don’t have crisp autumn weather here, the smells and tastes of fall baking, like this wonderful pumpkin bread recipe, bring me so much joy. I love taking simple, wholesome ingredients and turning them into something truly special that feels like a warm hug. I hope this recipe brings a little bit of that Spanish sunshine and cozy fall feeling right into your kitchen!

Nutritional Information for Your Perfect Pumpkin Bread Recipe

Just so you know, the nutritional info for this delicious pumpkin bread recipe is an estimate, as everyone’s ingredients and serving sizes can vary a bit. But generally, one slice of this lovely bread comes in around 250 calories. You’ll find about 12g of fat, 3g of protein, and 35g of carbohydrates. It’s a pretty balanced slice of fall comfort, if you ask me!

The 1 moist pumpkin bread recipe

Author: Carmen Velasco
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious pumpkin bread recipe, perfect for a moist and flavorful fall treat.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/4 cup milk
Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the pumpkin puree and milk to the wet ingredients and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using, fold in the chopped nuts.
Pour the batter into the prepared loaf pan.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your pumpkin puree is not pumpkin pie filling.
For extra moisture, you can add an extra tablespoon of milk.
The bread can be stored at room temperature for up to 3 days, or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread, fall baking, quick bread, homemade pumpkin bread, pumpkin spice bread