Perfectly Moist Spiced Pumpkin Bread
Packed with warm spices, deep flavor, and that unmistakable pumpkin charm
There’s something magical about the smell of pumpkin bread baking in the oven. It’s like wrapping yourself in a soft blanket on a crisp fall morning — even if it’s the middle of summer. This spiced pumpkin bread is everything a loaf should be: moist, tender, deeply flavorful, and warmly spiced with all the classic autumn notes we love — cinnamon, nutmeg, cloves, and more.
Whether you’re baking it for a cozy breakfast, gifting a loaf to a friend, or just craving something comforting with your coffee, this recipe is a reliable go-to. It makes three generous loaves, perfect for sharing (or freezing one for later). And the best part? It’s incredibly easy — no mixers, no fuss, just one bowl for dry, one for wet, and a little bit of stirring magic.
Ingredients
- 3½ cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- ¾ cup vegetable oil
- ⅔ cup water
Instructions
Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C). Grease three 8×4-inch loaf pans thoroughly — you can also line them with parchment paper for extra-easy release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and allspice). This not only distributes everything evenly but fills your kitchen with those sweet spice scents already!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, pumpkin purée, vegetable oil, and water until smooth and well blended. The pumpkin adds body and richness, while the oil and water help keep the texture moist and tender.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients. Stir just until everything is incorporated — no need to beat or overmix. A few small lumps are totally okay. Overmixing can toughen the final texture, so take it easy here.
Step 5: Bake to Perfection
Evenly divide the batter between your prepared pans, smoothing the tops gently. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye near the end — overbaking is the easiest way to dry out pumpkin bread.
Step 6: Cool & Serve
Let the loaves cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely. The aroma will make it hard to wait — but trust me, letting them cool makes for cleaner slices and better texture.
Tips for Success
- Use pure pumpkin: Make sure you’re using 100% pumpkin purée, not pumpkin pie filling which includes added sugar and spices.
- Add-ins welcome: Feel free to stir in a cup of chopped nuts, raisins, or even chocolate chips for a twist.
- Storage: Wrapped tightly, these loaves stay moist for several days at room temp, or up to 3 months in the freezer.
- Serve it up: It’s amazing with a pat of salted butter, cream cheese, or lightly toasted with a drizzle of maple syrup.
Why You’ll Love It
This pumpkin bread is one of those rare recipes that delivers both comfort and convenience. It’s quick to throw together, it smells like a hug, and the result is three beautifully domed loaves that stay moist for days. Perfect for gifting, freezing, or enjoying slice by glorious slice with your favorite cup of coffee or tea.
Bake it once, and I guarantee you’ll be coming back to this recipe every year — or every season. Who says pumpkin is only for fall?