There’s something about the warm scent of pumpkin, cinnamon, and nutmeg wafting through your kitchen that signals the start of cozy season. This moist and fluffy pumpkin bread is everything you want in a fall treat—rich, comforting, easy to make, and perfect with a cup of coffee or tea. Whether you’re baking for a holiday brunch, gifting a homemade loaf, or just craving something delicious, this recipe delivers every time.

With a tender crumb, the right balance of sweetness and spice, and a rich pumpkin flavor, this pumpkin bread will quickly become a favorite in your home. No special equipment or fancy steps needed—just a bowl, a whisk, and some pantry staples.

Soft and Moist Pumpkin Bread Recipe

Why You’ll Love This Pumpkin Bread Recipe

Perfectly moist: Thanks to the pumpkin puree, warm milk, and butter, every bite is soft and rich.
Simple ingredients: You likely have everything you need right now in your kitchen.
Versatile: Works beautifully as a loaf or round cake. Add nuts or chocolate chips if you’d like!
Smells like fall: Cinnamon, nutmeg, and vanilla come together for the ultimate cozy aroma.
Great for gifting or freezing: Keeps well and tastes just as good the next day (or the next week if frozen).

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

All-purpose flour
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Unsalted butter (softened)
Warm milk
Large eggs
Ground cinnamon
Vanilla extract
Baking powder
Baking soda
Ground nutmeg
Kosher salt (or table salt)

Instructions

Preheat oven to 350°F (175°C).
Prepare your pan. Grease and flour a loaf or round cake pan, or line it with parchment paper.
Mix dry ingredients. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
Cream butter and sugar. In a separate bowl, beat softened butter and sugar with a hand mixer on high until fluffy (about 2 minutes).
Add eggs. Mix in the eggs one at a time until well incorporated.
Add pumpkin and vanilla. Stir in pumpkin puree and vanilla extract until smooth.
Combine wet and dry ingredients. Gently mix the dry ingredients into the wet just until incorporated.
Add warm milk. Stir in warm milk until batter is smooth and fully combined.
Bake.
- Loaf pan: Place on a sheet tray and bake for 50–55 minutes.
- Cake pan: Bake for 45–50 minutes.
- Check doneness with a toothpick—moist crumbs are fine, but no wet batter.
Cool. Let the bread cool in the pan for 15 minutes. Loosen edges with a knife, invert onto a plate or wire rack, and cool for another 15 minutes before slicing.

Variations

Add chocolate chips for a sweet twist.
Fold in chopped pecans or walnuts for crunch and texture.
Top with a cinnamon-sugar crust before baking for a subtle crunch.
Swap spices for pumpkin pie spice if that’s what you have on hand.
Make it dairy-free with plant-based milk and vegan butter.

Heating & Storage

Storage: Keep wrapped at room temperature for 3 days or in the fridge for up to 1 week.
Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temp.
Reheating: Warm slices in the microwave for 15–20 seconds for that fresh-out-of-the-oven feel.

Frequently Asked Questions

How do I know when pumpkin bread is done?

Insert a toothpick into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready.

Can I use canned pumpkin pie filling?

No. Use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.

Can I make this pumpkin bread gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend designed for baking.

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

Absolutely! Fold in up to ¾ cup of chocolate chips, walnuts, or pecans at the end.

What type of pan should I use?

You can use either a loaf pan or a round cake pan. Both work well; just adjust baking time slightly.

Can I double the recipe?

Yes, just divide the batter between two pans and monitor baking time closely.

Can I make muffins with this batter?

Yes! Fill muffin cups ¾ full and bake at 350°F for about 18–22 minutes.

How do I keep it from drying out?

Don’t overbake. Also, wrap it tightly once it’s cool to lock in moisture.

Why is my bread dense?

Overmixing the batter or using too much flour can cause a dense texture. Mix just until combined.

Is this recipe freezer-friendly?

Yes! It freezes beautifully. Slice before freezing for easy grab-and-go portions.

Conclusion

This homemade pumpkin bread is everything fall baking should be—moist, warmly spiced, and irresistibly soft. Whether you’re making it for a family breakfast, a cozy snack, or a thoughtful gift, this simple recipe is guaranteed to impress. Once you taste it, it’ll become part of your seasonal baking tradition.