Moist Pumpkin Bread The ONLY Fall Recipe You Need This Year

Are you craving a cozy treat that tastes like fall in every bite? This Moist Pumpkin Bread is the only fall recipe you need this year to satisfy those autumn cravings. With its tender crumb and subtle spice, this pumpkin bread is a crowd-pleaser that’s perfect for breakfast, snack time, or dessert.

The secret to this Moist Pumpkin Bread lies in balancing moisture and spice, making every slice irresistibly soft and flavorful. Whether you’re new to baking or a seasoned pro, this recipe will quickly become a staple in your seasonal repertoire.

Why I Can’t Stop Making These Cookies

• Quick win in the kitchen: ready to enjoy in under an hour
• Flavor twist: just the right blend of cinnamon, nutmeg, and pumpkin spice
• Pantry-friendly: uses common ingredients you likely have on hand
• Kid-friendly: soft texture and mild sweetness kids love
• Seasonal appeal: the perfect bake for crisp fall mornings or holiday gatherings

What Type of Pumpkin Should I Use?

For the best flavor and texture, use canned pure pumpkin puree labeled “100% pumpkin,” not pumpkin pie filling. The puree is smooth and already cooked, making it ideal for baking. Fresh pumpkin can be used but requires roasting, scooping, and pureeing, which takes more time. If you opt for fresh, peel and roast a sugar pumpkin (also called pie pumpkin), then blend it until smooth.

Avoid frozen pumpkin if possible, but if you do use it, thaw completely, drain any excess water, and pat dry with a towel. This ensures your batter doesn’t get too wet, which could affect the bread’s moistness and rise.

Options for Ingredient Alternatives

• Butter or oil: swap melted coconut oil for butter (chill dough if using coconut oil to avoid spread)
• Chocolate: use dark, semisweet, or white chocolate chips depending on preference
• Milk: dairy-free milks like almond or oat can replace regular milk
• Extracts: vanilla can be swapped with maple or almond extract for a unique twist
• Fruit: dried cranberries or raisins can replace fresh blueberries if desired

The Biggest Challenges While Baking

• Folding delicate ingredients last: gently fold chocolate chips or blueberries last to prevent them from breaking or sinking
• Butter temperature: use softened, not melted butter for the best crumb and rise
• Avoid overmixing: stir just until combined to keep your bread tender and moist
• Fix dry dough: if batter feels too stiff, add 1 tablespoon of milk at a time until it loosens
• Chilling dough: rest the batter 30 minutes in the fridge for even flavor and better texture

Storage & Freezing Instructions

Store pumpkin bread at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 1 week wrapped tightly in plastic wrap. To freeze, wrap slices individually with plastic wrap and place in a freezer-safe bag or container. Frozen pumpkin bread stays fresh for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave before serving.

Make-ahead tip: you can prepare the batter a day ahead, cover it tightly, and bake fresh the next day.

Estimated Nutrition

For the entire loaf, this recipe yields approximately:

• Calories: 1500-1600
• Fat: 70g
• Carbohydrates: 210g
• Protein: 20g

Per slice (assuming 12 servings):

• Calories: 125-135
• Fat: 6g
• Carbohydrates: 18g
• Protein: 2g

Ingredients

• 1 3/4 cups all-purpose flour (210 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup packed light brown sugar (110 g)
• 1 cup canned pumpkin puree (240 g)
• 1/2 cup unsalted butter, softened (115 g)
• 2 large eggs
• 1/4 cup milk (60 ml)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1 cup white chocolate chips (170 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until creamy and light.
4. Add eggs one at a time, beating well after each addition, then mix in pumpkin puree, milk, and vanilla extract until smooth.
5. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Add milk 1 tablespoon at a time if the batter is too thick.
6. Gently fold in white chocolate chips and blueberries last, being careful not to break or overmix.
7. Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips, Variations & Serving Ideas

• Add chopped pecans or walnuts for crunch
• Lightly dust the cooled bread with powdered sugar before serving
• Store slices wrapped individually to keep moisture locked in
• Underbake slightly for an extra moist, fudgy center
• Serve warm with a spread of cream cheese or butter
• Try swapping blueberries for chopped apples or dried cranberries
• Mix a teaspoon of instant coffee powder into the batter to enhance the pumpkin flavor

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree to control sweetness and spices. Pie filling has added sugar and spices that can affect the recipe.

Q: How do I keep the blueberries from sinking?
A: Toss blueberries in a tablespoon of flour before folding into the batter to help them stay suspended.

Q: Can I make muffins instead of a loaf?
A: Yes! Bake muffins at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean.

Save This for Later (Pinterest)

Love this Moist Pumpkin Bread recipe? Save it on Pinterest to keep your fall baking game strong all season long and share it with friends who adore cozy treats!