The Best Moist Pumpkin Bread Recipe for Fall

There is something about fall baking that makes a home feel extra cozy. As the weather starts to cool down and pumpkin spice season arrives, I love spending time in the kitchen making homemade treats for my family. One of my favorite recipes to bake this time of year is a delicious, moist pumpkin bread!

This homemade pumpkin bread is soft, flavorful, and full of warm fall spices. It has just the right amount of sweetness, a tender crumb, and that classic pumpkin flavor that makes you want to enjoy another slice. The best part? It's made with simple pantry staples and uses oil instead of butter, making it an easy recipe to prepare whenever you're craving something homemade.

Whether you're baking for a fall gathering, bringing a treat to a friend, hosting family for the holidays, or simply making something special for your family at home, this pumpkin bread is a wonderful recipe to have on hand.

Why You'll Love This Pumpkin Bread Recipe

One of my favorite things about homemade quick breads is how easy they are to make. You don't need yeast, a stand mixer, or hours of preparation. Just mix your ingredients, pour the batter into a loaf pan, and let the oven do the work!

Here are a few reasons this pumpkin bread is worth adding to your fall baking list:

• Moist and tender: Using oil instead of butter helps keep the loaf soft and moist.
• Full of fall flavor: Pumpkin purée, pumpkin pie spice, and cinnamon give this bread that familiar autumn taste.
• Easy to make: You only need about 10 minutes of prep time before it goes into the oven.
• Perfect for sharing: This recipe makes one loaf, which is great for family breakfasts, afternoon snacks, or sharing with friends.
• Made with simple ingredients: You may already have most of what you need in your pantry.

I also love that this recipe doesn't require any special equipment. A couple of mixing bowls, a whisk, a spatula, and a loaf pan are all you need.

Ingredients for Homemade Pumpkin Bread

This recipe uses everyday baking ingredients to create a flavorful loaf with a soft texture.

Here's what you'll need:

• 1¾ cups all-purpose flour (220 g)
• 1 cup pumpkin purée
• ¾ cup granulated sugar (150 g)
• ¼ cup packed brown sugar (50 g)
• ½ cup neutral oil, such as canola oil (120 ml)
• 2 large eggs
• ¼ cup unsweetened rice milk or almond milk (60 ml)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon (optional)

I love using both granulated sugar and brown sugar in this recipe. The granulated sugar adds sweetness, while the brown sugar contributes a deeper flavor that pairs beautifully with the pumpkin and spices.

The oil is another important ingredient because it helps keep the bread tender without needing butter. This makes the recipe a great option for anyone looking for a pumpkin bread recipe made without dairy ingredients. Just be sure to check the labels on your ingredients if you need to avoid dairy completely.

A quick note about pumpkin: Make sure you're using plain pumpkin purée rather than pumpkin pie filling. Pumpkin pie filling already contains added sweeteners and spices, which can change the flavor and texture of your finished loaf.

How to Make Pumpkin Bread

Step 1: Prepare Your Loaf Pan

Preheat your oven to 350°F. Grease a 9 × 5-inch loaf pan or line it with parchment paper.

I like using parchment paper because it makes removing the finished loaf much easier. You can leave a little extra parchment hanging over the sides to create handles for lifting the bread out of the pan once it has cooled slightly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract.

Continue whisking until everything is well combined and the mixture looks smooth.

Step 3: Add the Dry Ingredients

In a separate bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and optional cinnamon.

Add the dry ingredients to the wet mixture and gently fold everything together with a spatula until no dry flour remains.

Try not to overmix the batter. Stirring just until combined helps keep the finished pumpkin bread soft and tender.

Step 4: Bake the Pumpkin Bread

Pour the batter into your prepared loaf pan and spread it evenly.

Bake at 350°F for 55–65 minutes. Since every oven is a little different, start checking the bread toward the earlier end of the baking time.

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your pumpkin bread is ready. If the top starts browning too quickly before the center is finished, loosely cover it with aluminum foil for the remainder of the baking time.

Step 5: Cool and Slice

Allow the bread to rest in the pan for 10–15 minutes before carefully transferring it to a wire rack.

Let it cool before slicing for the cleanest pieces. I know it's tempting to cut into a fresh loaf straight from the oven, but allowing it to cool helps the bread finish setting and makes it easier to slice.

Once it's ready, enjoy a slice on its own or serve it with your favorite warm drink!

Tips for the Best Pumpkin Bread

A few simple tips can help you get a delicious loaf every time.

Measure your pumpkin carefully. Too much pumpkin purée can make the center overly moist or gummy. Measure one cup rather than estimating the amount.

Don't overmix the batter. Once the flour is incorporated, stop mixing. This helps create a soft, tender texture.

Check the center before removing the loaf. Pumpkin bread is a thick quick bread, so the outside may look finished before the center is fully baked.

Try a fun topping. For a bakery-style finish, sprinkle a little cinnamon sugar over the batter before baking. You can also fold dairy-free chocolate chips or chopped pecans into the batter for extra flavor and texture.

Let it cool before slicing. Giving the loaf time to cool makes a big difference when you're trying to get neat, even slices.

How to Serve Pumpkin Bread

One of my favorite things about pumpkin bread is how versatile it is. You can serve it for breakfast, enjoy it as an afternoon snack, or bring it along to a fall gathering.

Here are a few ways to enjoy it:

• Serve a slice alongside your morning coffee or tea.
• Add it to a fall brunch spread with fresh fruit and other baked goods.
• Bring a loaf to a family gathering or holiday celebration.
• Wrap individual slices for an easy homemade snack.
• Serve it warm with a little cinnamon sugar sprinkled on top.

This recipe is also lovely for sharing with neighbors, friends, or anyone who could use a little homemade treat. A simple loaf of pumpkin bread is an easy way to make an ordinary day feel special.

How to Store Homemade Pumpkin Bread

Once your pumpkin bread has completely cooled, store it in an airtight container at room temperature for up to three days.

If you want to keep it longer, you can freeze the entire loaf or freeze individual slices for up to three months. Wrap the bread well to help prevent freezer burn.

I love freezing individual slices because they make it easy to enjoy a little homemade pumpkin bread whenever the craving strikes. Simply thaw a slice at room temperature, or warm it gently before serving.

The Perfect Pumpkin Bread for Fall

Fall is such a wonderful time to slow down a little, spend time in the kitchen, and enjoy the simple things that make home feel special. For me, baking homemade treats is one of those little joys, especially when I can share them with my family.

This moist pumpkin bread is easy enough to make on an ordinary afternoon but delicious enough to serve at a gathering or holiday celebration. With its soft texture, warm spices, and classic pumpkin flavor, it's a recipe you'll want to return to throughout the season.

I hope you enjoy making this homemade pumpkin bread as much as I do! Whether you're baking for your family or sharing a loaf with someone you love, it's a delicious way to bring a little extra warmth to your fall days.