Amazing Pumpkin Bread: Moist & Easy Fall Treat

Oh, that crisp autumn air! It always makes me want to pull out my apron and fill the kitchen with the most amazing smells. For me, nothing says fall quite like a slice of warm, spiced pumpkin bread, fresh from the oven. This isn’t just any recipe; it’s my go-to, the one I’ve tweaked and perfected over years of baking. It’s incredibly moist, packed with those cozy autumn spices, and so easy to whip up, even on a busy Tuesday. It reminds me so much of baking with my grandmother – simple ingredients coming together to create something truly magical. It’s all about that feeling of comfort and joy in every bite, which is exactly what I aim for on Carla’s Cooking.

Why You’ll Love This Moist Pumpkin Loaf

Seriously, who doesn’t love a good pumpkin bread, right? This recipe is my absolute go-to, the one I know will turn out perfectly every single time. Trust me, you’ll be reaching for this one again and again!

• It’s unbelievably moist! Seriously, this pumpkin bread stays tender for days, unlike some that get dry so fast.
• The flavor is pure autumn – warm spices perfectly balanced with sweet pumpkin. It’s like a cozy hug in a slice!
• It’s so easy! You’ll have it mixed up and in the oven in about 15 minutes, maximum. No fuss, no fancy equipment needed.
• Perfect for any occasion: breakfast, a snack, or even dessert, especially around the holidays or just for a cozy afternoon treat.
• It fills your home with that incredible, cozy fall baking aroma – honestly, that might be the best part!

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Gather Your Ingredients for the Perfect Pumpkin Bread

Alright, friend, let’s get down to business! To make the absolute best, most wonderfully moist pumpkin bread, you’ll want to gather these goodies. Don’t worry, they’re all pretty standard pantry staples, or easy enough to find! I always try to use good quality ingredients because, remember, simple food tastes best when the ingredients are top-notch.

• 1 1/2 cups all-purpose flour (just your regular kind works perfectly!)
• 1 teaspoon baking soda (this helps it get nice and fluffy)
• 1/2 teaspoon salt (don’t skip this, it brings out all the flavors!)
• 1 teaspoon ground cinnamon (my favorite fall spice!)
• 1/2 teaspoon ground nutmeg (adds that classic warm, nutty note)
• 1/4 teaspoon ground cloves (just a pinch here, but it makes a big difference!)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (make sure they’re at room temperature if you can, they mix in better!)
• 1 cup pumpkin puree (make sure it’s NOT pumpkin pie filling, just plain puree!)
• 1/2 cup vegetable oil (or another neutral oil, this is key for moisture!)
• 1/4 cup water (helps thin the batter just right)
• 1 teaspoon vanilla extract (always, always vanilla!)

And, if you’re feeling a little adventurous, you could totally grab some chopped pecans or walnuts too – I’ll tell you more about that later!

Easy Steps to Bake Your Spiced Fall Bread

Alright, friend, let’s get down to business! To make the absolute best, most wonderfully moist pumpkin bread, you’ll want to gather these goodies. Don’t worry, they’re all pretty standard pantry staples, or easy enough to find! I always try to use good quality ingredients because, remember, simple food tastes best when the ingredients are top-notch.

• 1 1/2 cups all-purpose flour (just your regular kind works perfectly!)
• 1 teaspoon baking soda (this helps it get nice and fluffy)
• 1/2 teaspoon salt (don’t skip this, it brings out all the flavors!)
• 1 teaspoon ground cinnamon (my favorite fall spice!)
• 1/2 teaspoon ground nutmeg (adds that classic warm, nutty note)
• 1/4 teaspoon ground cloves (just a pinch here, but it makes a big difference!)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (make sure they’re at room temperature if you can, they mix in better!)
• 1 cup pumpkin puree (make sure it’s NOT pumpkin pie filling, just plain puree!)
• 1/2 cup vegetable oil (or another neutral oil, this is key for moisture!)
• 1/4 cup water (helps thin the batter just right)
• 1 teaspoon vanilla extract (always, always vanilla!)

And, if you’re feeling a little adventurous, you could totally grab some chopped pecans or walnuts too – I’ll tell you more about that later!

Now for the fun part – baking this delightful spiced fall bread! It’s really quite simple, so don’t stress. I promise you’ll have a delicious loaf in no time. Here’s how we do it:

1. Get your oven ready: First things first, go ahead and preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×5 inch loaf pan and give it a good grease and then a light dusting of flour. This helps make sure your beautiful bread doesn’t stick!
2. Mix up the dry stuff: In a big bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves. Give it a good stir so all those lovely spices are evenly distributed. This is where all the flavor really starts to build!
3. Whisk the wet ingredients: In a separate medium bowl, get your sugar, those large eggs, the pumpkin puree (remember, just plain puree!), vegetable oil, water, and vanilla extract all together. Whisk it all up until it’s nice and combined. It’ll look like a lovely, smooth pumpkin mixture.
4. Combine, but don’t overdo it!: Now, pour all that wonderful wet stuff into the bowl with your dry ingredients. Here’s a little kitchen secret from my own busy days: just stir until everything is *just* combined. You don’t want to overmix, or your bread might get a bit tough. A few little streaks here and there are perfectly fine!
5. To the pan it goes!: Pour that gorgeous batter into your prepared loaf pan. Gently spread it out evenly with your spatula so it bakes up nicely.
6. Bake until golden: Pop that pan into your preheated oven. It’ll need about 55 to 65 minutes. To know for sure if it’s done, just insert a wooden skewer or a thin knife into the center. If it comes out clean, or with just a few moist crumbs (not wet batter!), then it’s ready!
7. Patience is a virtue: Once it’s baked, let that beautiful pumpkin bread cool right there in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto a wire rack to cool completely. I know it’s tempting to slice into it right away, but letting it cool makes for cleaner slices and lets those flavors really meld together.

SAVE IT

Tips for Success with Your Pumpkin Bread Recipe

Okay, so you’ve got the ingredients and the steps, but to get that *really* perfect, bakery-worthy loaf every single time? Here are a few little secrets I’ve picked up over the years. They’re not complicated, but they make a world of difference!

First off, that pumpkin puree! Make SURE you’re using 100% pure pumpkin puree, not the pumpkin pie filling. They look similar, but the pie filling has extra sugar and spices that’ll mess up your flavor.

When you’re mixing, remember my earlier note about not overmixing. Just stir until you don’t see big streaks of flour anymore. Overmixing *really* can make quick breads tough, and we want this pumpkin bread to be tender and lovely, like my moist banana bread. Same goes for the zucchini bread – gentle is key!

And about checking for doneness? The skewer test is great, but sometimes a super moist crumb can fool you. If it’s looking golden brown on top but you’re worried it’s not cooked through, you can loosely tent it with foil for the last 10-15 minutes. Works like a charm!

Variations for Your Delicious Pumpkin Bread

Now, while this recipe is absolutely perfect as-is, sometimes it’s fun to shake things up a little, right? If you’re feeling like jazzing up your pumpkin bread, I’ve got a few ideas that are just delightful. You could totally toss in about 1/2 cup of chopped pecans or walnuts when you add the wet ingredients; they give a lovely little crunch. Or, if you’re a chocolate lover (who isn’t!), check out my special pumpkin chocolate chip bread recipe – it’s a game changer! You can also play around with the spices; a pinch of ground ginger or even a touch of cardamom can add a whole new dimension. And for a special treat, a simple cream cheese glaze drizzled over the top is divine, almost like a mashup of pumpkin bread and a sweet fall cake. It’s amazing how a few little tweaks can make this classic recipe feel totally new, kind of like how adding banana changes things up in my pumpkin banana bread!

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Serving and Storing Your Easy Quick Bread

Alright, now that you’ve baked this amazing loaf of easy quick bread, the best part is enjoying it! I absolutely love a thick slice of this pumpkin bread warm, with just a little smear of softened cream cheese. Oh my goodness, it’s pure bliss! Butter is delicious too, or you can just enjoy it plain.

As for storing it? Keep it fresh by wrapping the cooled loaf tightly in plastic wrap or popping it into an airtight container. It stays wonderfully moist at room temperature for about 3-4 days. Honestly, it’s usually gone long before that in my house!

Frequently Asked Questions About Pumpkin Bread

Got questions about this lovely pumpkin bread recipe? I totally get it! Sometimes a little extra nudge helps make baking totally foolproof. Here are a few things folks often ask me:

Can I use fresh pumpkin instead of puree?

While I love the convenience of canned pumpkin puree for this recipe, you *can* use fresh! Just make sure to bake or steam your pumpkin until it’s super soft, then puree it until it’s smooth. You’ll want to drain off any excess water, though, as too much liquid can make your bread soggy. It’s a bit more work, but definitely doable if you have fresh pumpkin on hand! It’s a similar process to making your own filling for a pumpkin pie.

Why is my pumpkin bread dense?

Oh, density can happen! Usually, it’s because the batter was overmixed after the dry ingredients were added. Remember, just stir until you don’t see big streaks of flour anymore. Overmixing *really* can make quick breads tough, which is the last thing we want for our delicious pumpkin loaf. Also, make sure your baking soda is fresh – if it’s old, it won’t give the bread enough lift. And double-check that your oven temperature is accurate; if it’s too low, the bread might not rise properly.

How can I make my pumpkin bread moister?

This recipe is already designed to be super moist, thanks to the oil and pumpkin puree! But if you want to extra guarantee it, make sure you’re not overbaking it. Pull it out as soon as that skewer comes out with just a few moist crumbs. Also, storing it properly in an airtight container really helps seal in that moisture. You could even add a tiny bit more oil or water to the batter if you’re using a particularly dry type of flour, but honestly, this recipe usually nails the moisture factor! It’s almost as rich and decadent as a good pumpkin cheesecake!

Can I make pumpkin bread muffins with this recipe?

Absolutely! You can totally turn this into muffins. Just fill your muffin liners about two-thirds full and bake them at the same temperature (350°F or 175°C), but they’ll cook much faster. Start checking them around 20-25 minutes. They’re so good with just a little dusting of cinnamon sugar on top before they bake!

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Nutritional Information for This Autumn Baking Idea

Now, about the nutrition! This autumn baking idea is definitely a treat, and like most delicious baked goods, it’s best enjoyed in moderation. The numbers below are just estimates, of course, since things can vary based on the exact brands and ingredients you use. But here’s a general idea of what you’re getting in one slice:

• Serving Size: 1 slice
• Calories: Around 350
• Fat: About 18g (with 3g saturated fat)
• Carbohydrates: Roughly 45g
• Sugar: Approximately 35g
• Protein: Around 4g

Remember, these are estimates, but they give you a good ballpark. Enjoy a slice guilt-free!

Share Your Pumpkin Bread Creations!

I just adore seeing your baking adventures! If you give this pumpkin bread a try, please leave a comment down below and let me know how it turned out. Did you add nuts? Maybe a glaze? I’d love to hear all about it! And hey, if you snap a pic of your beautiful loaf, tag me on social media – I’m always looking for delicious inspiration! You can find me lurking around and sharing more kitchen fun on my blog. If you have any questions or want to share your tips, feel free to reach out anytime!

Moist Spiced Pumpkin Bread

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A straightforward recipe for a moist and spiced pumpkin quick bread, perfect for autumn baking.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 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 1/2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate medium bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

• For extra flavor, you can add 1/2 cup of chopped pecans or walnuts to the batter.
• This bread stays moist for several days when stored in an airtight container at room temperature.
• Serve slices plain or with a smear of cream cheese.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg