Pumpkin Bread Recipe (Moist): A Soft, Spiced Autumn Delight

If you’re looking for a delicious, moist, and perfectly spiced pumpkin bread, you’ve come to the right place! This pumpkin bread is everything you want it to be—soft, tender, and bursting with cozy fall flavors like cinnamon, nutmeg, and cloves. It’s the ultimate treat to enjoy with a warm cup of coffee on a crisp autumn morning or as a delightful dessert after dinner.

I’ve been baking pumpkin bread for years, and this recipe is hands down the best I’ve ever made. It’s inspired by my grandma’s old-fashioned recipe, but I’ve added a few tweaks to make it even more flavorful and moist. The secret? Using both oil and butter for extra richness and keeping it super moist with pumpkin puree and a hint of Greek yogurt. Trust me—once you try this pumpkin bread, you’ll want to make it all year round!

Ingredients You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Wet Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup vegetable oil
• 1/4 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup Greek yogurt or sour cream

Optional Add-Ins:

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips
• 1/4 cup dried cranberries

Why These Ingredients Work:

The combination of oil and butter gives the bread a rich flavor and moist texture. Pumpkin puree keeps it soft and tender while adding natural sweetness. Brown sugar contributes a deeper caramel flavor, while Greek yogurt ensures a moist, soft crumb. The warm spices perfectly complement the pumpkin, making each bite a cozy treat.

Preparing the Ingredients

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
• Measure out all your ingredients before you start mixing to make the process smooth and quick.
• Melt the butter and let it cool slightly.
• Crack the eggs into a small bowl and whisk lightly.
• Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl.

this Recipe

Cooking Instructions

Step 1: Mix the Dry Ingredients

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
• Set the bowl aside while you prepare the wet ingredients.

Step 2: Mix the Wet Ingredients

• In another large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, melted butter, eggs, vanilla extract, and Greek yogurt.
• Use a whisk or an electric mixer to blend everything until smooth and creamy.

Step 3: Combine the Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon.
• Mix just until the flour is incorporated—avoid overmixing, as it can make the bread dense.

Step 4: Add Your Extras

• If using, fold in the chopped nuts, chocolate chips, or dried cranberries.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 5: Bake the Bread

• Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Check the bread around the 45-minute mark, and if the top is browning too quickly, cover it loosely with aluminum foil.

Step 6: Cool and Slice

• Remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes.
• Transfer the loaf to a wire rack to cool completely before slicing.
• Slice thickly and serve with a spread of butter or cream cheese if desired.

Serving Suggestions

This moist pumpkin bread is fantastic on its own, but here are a few ways to take it up a notch:

• Spread with Cream Cheese Frosting: A generous dollop of creamy frosting adds a dessert-like touch.
• Serve with Maple Butter: Whip softened butter with a drizzle of maple syrup for a sweet, buttery topping.
• Dust with Powdered Sugar: A light dusting just before serving adds a pretty, bakery-style finish.
• Toasted with Butter: Toast a slice and add a pat of salted butter for an irresistible breakfast treat.

Tips and Variations

• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Dairy-Free Alternative: Substitute the Greek yogurt with a dairy-free version or use applesauce.
• Pumpkin Spice Boost: Add an extra teaspoon of pumpkin pie spice if you prefer a bolder flavor.
• Double the Recipe: This bread freezes well, so make two loaves and freeze one for later.
• Storing: Keep at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate for up to 1 week.
• Freezing: Wrap the cooled bread in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

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FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Roast or steam the pumpkin, then puree it until smooth. Be sure to drain excess moisture to avoid a soggy bread.

2. Can I make this pumpkin bread vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use a dairy-free yogurt, and substitute the butter with more vegetable oil.

3. How do I make my pumpkin bread even moister?
Adding a bit more Greek yogurt or swapping half of the oil with applesauce can make it extra moist. Also, avoid overmixing the batter, as that can make the bread dense and dry.

4. Can I make muffins instead of a loaf?
Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18-22 minutes or until a toothpick comes out clean.

5. Why did my pumpkin bread sink in the middle?
This often happens if the bread is underbaked or the batter was overmixed. Make sure to test for doneness with a toothpick before removing it from the oven.

6. Can I add a streusel topping?
Yes! Mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup melted butter, and 1 teaspoon cinnamon, then sprinkle it on top before baking for a crunchy, sweet crust.

7. What other spices can I add?
You can add a pinch of cardamom or ground cloves for extra warmth. Some people also enjoy a hint of ground black pepper for a subtle spicy kick.

8. Can I reduce the sugar?
Yes, you can cut back on the sugar without losing too much flavor. Try reducing both the granulated and brown sugar by 1/4 cup each.

9. How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. If batter sticks to the toothpick, continue baking for a few more minutes.

10. Can I add a glaze on top?
Absolutely! A simple vanilla glaze or cream cheese drizzle pairs beautifully with pumpkin bread. Just mix powdered sugar with a little milk and vanilla extract, then drizzle over the cooled loaf.

Enjoy your rich, moist, and perfectly spiced pumpkin bread! Let me know how it turned out and if you added your own creative twist!