Moist Spiced Pumpkin Bread with Cinnamon and Nutmeg

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10 slices)
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1 1/2 cups (340 g) pumpkin purée
• 1/2 cup (120 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 teaspoons vanilla extract
• Optional: 3/4 cup (90 g) chopped walnuts or pecans

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• 3. In a separate bowl, whisk sugars, eggs, pumpkin, oil, milk, and vanilla until smooth.
• 4. Stir dry ingredients into wet just until no dry streaks remain.
• 5. Fold in nuts (optional), then scrape batter into pan and smooth the top.
• 6. Bake 65 minutes. Cool in pan 15 minutes, then cool on a rack 15 minutes before slicing.

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Why You’ll Love This Recipe

• Moist and tender: Pumpkin purée and oil keep the crumb soft for days.
• Classic fall flavor: Cinnamon, nutmeg, cloves, and ginger make it warm and aromatic.
• One-bowl friendly: Simple mixing method with no special equipment needed.
• Great for sharing: Perfect for breakfasts, snacks, and holiday gifting.

Grocery List

• Produce: None (use canned pumpkin purée)
• Dairy: 2 large eggs, milk
• Pantry: Pumpkin purée, all-purpose flour, granulated sugar, light brown sugar, vegetable oil, vanilla extract, baking soda, baking powder, fine salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, walnuts or pecans (optional)

Full Ingredients

Pan & Prep

• Nonstick spray or a thin coating of oil for the pan
• Parchment paper (enough to create a sling in a 9 x 5-inch loaf pan)

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Wet Ingredients

• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1 1/2 cups (340 g) pumpkin purée (not pumpkin pie filling)
• 1/2 cup (120 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 2 teaspoons vanilla extract

Optional Add-Ins

• 3/4 cup (90 g) chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Set an oven rack in the center position. Preheat the oven to 350°F (175°C).

Lightly grease a 9 x 5-inch loaf pan. Line it with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out easily after baking.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking evenly distributes the leaveners and spices so the loaf bakes up nicely and tastes consistent in every slice.

Step 3: Mix the wet ingredients until smooth

In a large bowl, whisk the granulated sugar and brown sugar with the eggs for about 30 seconds, until the mixture looks glossy and a bit lighter.

Whisk in the pumpkin purée, vegetable oil, milk, and vanilla until the batter looks smooth and cohesive.

Step 4: Combine wet and dry (gently)

Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, stir just until you no longer see dry flour. Stop mixing as soon as it comes together; overmixing can make quick breads tough or gummy.

Step 5: Fold in nuts (optional) and fill the pan

If you’re using walnuts or pecans, fold them in with a few gentle strokes.

Scrape the batter into the prepared loaf pan and smooth the top into an even layer so it bakes uniformly.

Step 6: Bake

Bake at 350°F (175°C) for 65 minutes.

To check doneness, insert a toothpick into the center of the loaf at the end of the bake time. It should come out clean or with a few moist crumbs (not wet batter). If the top is browning faster than you like, loosely tent the loaf with foil for the last 15 minutes of baking.

Step 7: Cool, slice, and serve

Cool the bread in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a rack to cool for 15 minutes more before slicing.

Slice with a serrated knife for clean cuts. Enjoy warm or at room temperature.

Pro Tips

• Use pumpkin purée, not pie filling: Pumpkin pie filling is pre-sweetened and spiced and will throw off the texture and flavor.
• Measure flour accurately: Spoon flour into the measuring cup and level it off, or use a scale for best results (250 g).
• Don’t overmix: Stir just until the flour disappears to keep the loaf tender.
• Even slices: Let the loaf cool for the full 30 minutes before slicing so it sets and doesn’t crumble.
• Nuts taste better toasted: Toast chopped nuts at 350°F (175°C) for 8 minutes, then cool before adding.

Variations

• Chocolate chip pumpkin bread: Replace the nuts with 3/4 cup (130 g) semisweet chocolate chips.
• Orange-spice twist: Add 1 tablespoon orange zest to the wet ingredients for a brighter, holiday-style flavor.
• Pumpkin muffins: Divide batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 22 minutes.

Storage & Make-Ahead

Let the loaf cool completely, then wrap tightly in plastic wrap or store in an airtight container. Keep at room temperature for 3 days (best texture), or refrigerate for 7 days. For longer storage, wrap the whole loaf (or individual slices) in plastic wrap and then foil, and freeze for 3 months. Thaw wrapped at room temperature for 2 hours, or thaw slices overnight in the fridge and warm gently.

Nutrition (per serving)

Approximate per slice (1 of 10): 285 calories, 13 g fat, 40 g carbs, 2 g fiber, 22 g sugar, 5 g protein, 220 mg sodium.