Extremely Good Pumpkin Bread: Soft, Spiced & Super Moist

Some recipes are good, and then there are recipes that are extremely good—the kind that people beg you to make again and again. This Extremely Good Pumpkin Bread falls into that category. With its moist, tender crumb, rich pumpkin flavor, and just the right amount of warm spices, it’s a loaf that instantly feels like a hug in bread form.

Whether you’re enjoying it with your morning coffee, slicing it up for holiday gatherings, or sneaking a slice late at night, this pumpkin bread is one of those comfort bakes you’ll always come back to. The best part? It’s quick, easy, and requires nothing more than pantry staples and a can of pumpkin puree.

Why Make This Extremely Good Pumpkin Bread?

Pumpkin bread recipes are everywhere, but this one stands out because:

• It has a perfectly balanced spice blend—not overpowering, just cozy.
• The texture is moist without being heavy or greasy.
• It uses simple, everyday ingredients you likely already have.
• It’s freezer-friendly, so you can make it ahead.
• It’s the kind of recipe that tastes even better the next day.

Why Will You Love This Extremely Good Pumpkin Bread?

• Soft & Tender: Each bite melts in your mouth.
• Perfect Fall Flavor: Packed with pumpkin and spices.
• Easy to Make: A no-fuss, one-bowl recipe.
• Customizable: Add chocolate chips, nuts, or even a glaze.
• Crowd-Pleasing: Everyone who tries it will want the recipe.

How to Make Extremely Good Pumpkin Bread

Ingredients:

For the Bread:

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• ¼ cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves

Optional Add-ins:

• ½ cup chocolate chips
• ½ cup chopped walnuts or pecans
• ½ cup raisins or dried cranberries

Directions:

1. Preheat oven: Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Make the batter: Slowly fold dry ingredients into the wet mixture until just combined.
5. Add extras (optional): Stir in chocolate chips, nuts, or dried fruit.
6. Bake: Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
8. Serve: Slice thick and enjoy warm or at room temperature.

How to Serve Extremely Good Pumpkin Bread

• With Coffee: The ultimate pairing on chilly mornings.
• Holiday Dessert: Serve with a dollop of whipped cream or vanilla ice cream.
• With Spreads: Cream cheese, butter, or even apple butter make delicious toppings.
• As a Gift: Wrap in parchment and tie with twine for a homemade gift.

The Best Way To Store Extremely Good Pumpkin Bread

• Room Temperature: Store in an airtight container for 3 days.
• Refrigerator: Keeps fresh for up to 1 week.
• Freezer: Wrap tightly in foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight before slicing.

Tips to Make Extremely Good Pumpkin Bread

• Use 100% pure pumpkin puree for the best texture.
• Don’t overmix—the batter should be just combined.
• Use fresh spices for maximum flavor.
• Let the loaf cool before slicing for clean cuts.
• Try baking in mini loaf pans for gifting.

Health Benefits (Nutritional Breakdown)

Pumpkin is more than just delicious—it’s packed with nutrients:

• Vitamin A: Great for eye health and immunity.
• Fiber: Helps with digestion and keeps you full.
• Antioxidants: May help reduce inflammation.
• Low in Calories: Pumpkin is naturally nutrient-dense.

This bread has sugar and oil, but you can lighten it by swapping in whole wheat flour, using less sugar, or replacing some oil with applesauce.

Variations

• Pumpkin Chocolate Chip Bread: Add ½ cup chocolate chips.
• Pumpkin Nut Bread: Stir in chopped walnuts or pecans.
• Pumpkin Cream Cheese Bread: Swirl in a cream cheese mixture for richness.
• Glazed Pumpkin Bread: Drizzle with a vanilla or maple glaze.
• Pumpkin Spice Bread: Boost the spices for a stronger fall flavor.

Extremely Good Pumpkin Bread

sarah

This Extremely Good Pumpkin Bread is moist, tender, and perfectly spiced with cinnamon, nutmeg, ginger, and cloves. A comforting loaf that’s simple to make and guaranteed to become a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 295 kcal

Equipment

• Mixing bowls
• Whisk
• Spatula
• Loaf pan (9×5 inch)
• parchment paper
• Wire cooling rack
• oven

Ingredients

  

1x2x3x

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree (not pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil or melted butter
• 2 large eggs
• ¼ cup milk (whole or 2%)
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• ½ cup chocolate chips (optional)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
• In a large bowl, whisk together pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
• In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
• Slowly fold dry ingredients into the wet mixture until just combined. Do not overmix.
• If using chocolate chips, nuts, or dried fruit, stir them into the batter.
• Pour batter into prepared loaf pan and smooth the top.
• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Slice thick and enjoy warm or at room temperature.

Notes

Use 100% pure pumpkin puree (not pie filling). Don’t overmix the batter—just combine until smooth. For extra indulgence, stir in chocolate chips, nuts, or dried fruit. This bread freezes beautifully, so bake an extra loaf for later.

Nutrition

Calories: 295kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 220mgPotassium: 110mgFiber: 1gSugar: 22gVitamin A: 5100IUVitamin C: 2mgCalcium: 30mgIron: 1.4mg

Keyword comfort bake, easy pumpkin bread, fall baking, holiday loaf, pumpkin bread

Tried this recipe?Let us know how it was!

FAQs

Q1: Can I make this recipe gluten-free?
Yes, just substitute with a 1:1 gluten-free baking blend.

Q2: Can I use fresh pumpkin instead of canned?
Absolutely! Just roast, mash, and drain your pumpkin before using.

Q3: Why is my pumpkin bread dry?
It may have been overbaked or had too much flour. Measure carefully and check doneness around 50 minutes.

Conclusion

This Extremely Good Pumpkin Bread is more than just a seasonal treat—it’s a loaf you’ll want to make all year long. Moist, flavorful, and irresistibly spiced, it’s the kind of recipe that becomes a family tradition. Whether you’re sharing it with loved ones or keeping it all for yourself, one thing is certain: this pumpkin bread lives up to its name