Moist Pumpkin Bread Recipe with 1-Bowl Magic

Nothing beats walking into a kitchen filled with the warm, cozy scent of pumpkin bread baking in the oven. The cinnamon and nutmeg swirling in the air, that caramelized sugar smell promising something wonderfully tender inside—it’s pure autumn magic. This pumpkin bread recipe has been my go-to for years, ever since my mom taught me how to make it with just one bowl (because who wants extra dishes?). The secret? Just the right amount of pumpkin puree keeps it insanely moist for days, AND you can dress it up with a creamy swirl of tangy cream cheese or a crunchy cinnamon streusel topping. Some mornings, I’ll slice it thick, toast it lightly, and watch as my kids slather on butter before school—those sticky fingers and smiles are what memories are made of.

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Why You’ll Love This Pumpkin Bread

Oh, where do I even start? This pumpkin bread checks all the boxes, and here’s why it’s become my fall baking staple:

• Unbelievably moist texture: The perfect balance of pumpkin puree and oil makes every slice so tender it practically melts in your mouth. No sad, dry slices here!
• One-bowl wonder: Just dump and stir—no fancy equipment needed. My kind of easy pumpkin loaf when I’m craving homemade goodness without the cleanup.
• Make it your own: Keep it simple or go wild with cream cheese swirls or that crunchy streusel topping my neighbors beg me to make.
• Stays fresh for days: The aroma keeps pulling you back to the kitchen, and the bread stays just as soft on day three as it was fresh from the oven.
• Autumn in every bite: That warm hug of cinnamon, nutmeg, and pumpkin? Pure cozy season magic.

Seriously, this recipe’s a keeper—I’ve lost count of how many times I’ve made it since September hit!

Ingredients for Pumpkin Bread

Grab these pantry staples – you probably have most already! I’ve made this recipe so many times I could probably do it with my eyes closed (though I don’t recommend trying that with the oven on). Here’s what you’ll need for the perfect moist pumpkin bread:

• 1 3/4 cups all-purpose flour: Spoon it into your measuring cup and level it off – no packing! For gluten-free, use a 1:1 substitute.
• 1 teaspoon baking soda: Make sure it’s fresh – old baking soda can leave a weird taste.
• 1/2 teaspoon salt: Just enough to balance the sweetness.
• 1 1/2 teaspoons pumpkin pie spice: My secret? Sometimes I add an extra pinch because I love that warm flavor.
• 1/2 cup vegetable oil: Could swap for melted coconut oil or even applesauce if you’re feeling healthy.
• 1 1/2 cups granulated sugar: Yes, it seems like a lot, but trust me, it makes that perfect bakery-style crust.
• 2 large eggs: Take them out of the fridge about 30 minutes before – room temp eggs mix in better.
• 1 cup pumpkin puree: Not pie filling! Just plain pumpkin. I like to pack it lightly into the measuring cup.
• 1/4 cup water: Tap’s fine – just helps everything come together smoothly.

Optional Add-Ins

Now here’s where you can get creative! My family fights over which version to make:

• Cream Cheese Swirl: Mix 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg until smooth.
• Streusel Topping: Rub together 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon until crumbly.
• Chocolate Chips: About 3/4 cup stirred right into the batter. (My kids’ favorite!)
• Chopped Walnuts: Adds nice crunch – toast them first for extra flavor.

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How to Make Pumpkin Bread

Alright, let’s get baking! This pumpkin bread comes together so easily – one bowl, minimal fuss, and maximum cozy autumn vibes. Just follow these simple steps:

1. Preheat your oven to 350°F first thing. Always good to have it ready when you are! Grease a 9×5-inch loaf pan really well – I like to use butter and give it a light flour dusting. Nothing worse than sticking!
2. Mix your dry ingredients directly in your big mixing bowl – flour, baking soda, salt, and pumpkin pie spice. Just whisk them together – no need for a separate utensil. See? One-bowl magic already!
3. Add the wet ingredients right on top – oil, sugar, eggs, pumpkin puree, and water. Now here’s where I grab my favorite wooden spoon (never a whisk, too much arm workout!). Stir just until combined – the batter will be thick and slightly lumpy, and that’s perfect! Overmixing makes tunnels in the bread.
4. Tap out those bubbles by giving the bowl a few taps on the counter. Pour that gorgeous orange batter into your prepared pan. If adding any mix-ins (looking at you, chocolate chips!), fold them in now.
5. Bake for 60-70 minutes – set your timer for 60 minutes first. Your kitchen will smell AMAZING. The bread’s done when a toothpick comes out clean, but don’t overbake or it dries out. My test? The top should spring back when lightly touched.
6. Cool your masterpiece in the pan for 10 minutes (okay, maybe 5 if you’re impatient like me!), then turn it out onto a wire rack. Resist cutting for 15 more minutes – that wait is torture, but it helps prevent crumbling!

See what I mean? Nothing complicated, just good old-fashioned baking therapy. Now let’s talk about dressing it up…

For Cream Cheese Swirl

Oh, this is glorious! After pouring your batter into the pan, drop spoonfuls of your cream cheese mixture (you made that earlier, right?) across the top. Now take a knife and gentle swirl through – just a few figure eights, don’t go crazy! The key is keeping those pretty streaks distinct, not blending everything together.

For Streusel Topping

Want that bakery cafe crunch? While your oven preheats, mix up your streusel (I sometimes add pecans too!). Just before baking, sprinkle it evenly across your batter – no need to press down. The heat will set it into that perfect golden, sugary crust we all love.

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Tips for Perfect Pumpkin Bread

After making this pumpkin bread more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-worthy results every single time. Here’s what I’ve learned:

• Fresh spices make all the difference: That dusty cinnamon jar from three holidays ago? Toss it! Fresh pumpkin pie spice wakes up the whole loaf with vibrant warmth.
• Smooth batter, light hand: Mix just until the flour disappears – a few lumps are okay! Overworked batter turns dense and gluey (been there, cried over that).
• The toothpick whisperer: Check doneness at 60 minutes, but pull it out when just a few moist crumbs cling – dry means overbaked. Sunken middle? Usually means underbaked or too much leavener.
• Cool like a pro: Let it rest 10 minutes in the pan before transferring to a rack. Cutting too soon leads to gummy slices (trust me, that first warm bite temptation is strong!).
• Room temperature ingredients: Cold eggs and pumpkin make the oil seize up. Take everything out about 30 minutes before baking for perfectly blended batter.

Bonus tip from my last baking fail: If your bread browns too fast, tent it with foil at the 45-minute mark – saves those crispy edges from burning while the center finishes baking!

Pumpkin Bread Variations

One of the best things about this pumpkin bread recipe? It’s like a cozy sweater – it stretches to fit all kinds of tasty adaptations! Here are my favorite ways to mix it up when I’m feeling adventurous (or when my pantry’s looking sparse):

• Gluten-Free Goodness: Swap the all-purpose flour one-for-one with your favorite gluten-free blend. I like the ones with xanthan gum already added – makes the texture just right without needing extra eggs or binders. Bake time stays about the same, but check a few minutes early just in case.
• Protein-Packed Breakfast: Sneak in some nutrition by replacing 1/4 cup flour with vanilla protein powder. My kids never suspect when I do this – perfect for those rushed school mornings! The bread might brown faster, so tent with foil if needed.
• Dairy-Free Delight: Use melted coconut oil instead of vegetable oil, and for the cream cheese swirl, try a vegan cream cheese alternative. My sister swears by soaked cashews blended with lemon juice when she’s avoiding dairy completely.
• Mini Loaf Magic: Pour batter into 4 mini loaf pans (greased well!) and bake at the same temperature for just 35-45 minutes. These make adorable gifts wrapped in parchment and twine – if they last long enough to give away!

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The possibilities are endless – sometimes I’ll throw in a handful of dried cranberries or orange zest when I’m feeling fancy. What variations will you try first?

Storing and Freezing Pumpkin Bread

Here’s the thing about pumpkin bread – it never lasts long in my house, but when it does (miracle of miracles!), here’s how to keep it tasting fresh and delicious:

Room temperature is perfect for short-term storage. Just wrap your cooled loaf tightly in plastic wrap or pop it in an airtight container. It’ll stay moist and tasty for up to 3 days on the counter – if it lasts that long! My trick? I steal thick slices by mid-afternoon with my coffee.

For longer storage up to 1 week, refrigerating works wonders – especially important if you added that creamy cheese swirl. The cold firms up the texture a bit, so I like to pop slices in the microwave for 10 seconds before eating. Just enough to bring back that fresh-baked softness!

Now for the real magic trick – freezing! Whole loaves or individual slices wrapped in plastic then foil stay perfect for 3 months in the freezer. Defrost overnight in the fridge or give frozen slices 20 seconds in the microwave – instant warm pumpkin goodness even on busy weekday mornings!

Pumpkin Bread Nutrition

Let’s be real – we don’t eat pumpkin bread for its nutritional merits (though pumpkin is packed with vitamin A!). These values are rough estimates since brands and add-ins change everything. Whether you go for the cream cheese swirl or keep it plain, just enjoy that spiced pumpkin goodness – life’s too short to count crumbs!

Pumpkin Bread FAQs

Share Your Pumpkin Bread

I’d love to see your baking adventures! Did you swirl in cream cheese or go for that irresistible streusel topping? Drop a comment below and tell me all about it—your tips and twists might just inspire my next batch. For photo-worthy loaves (we all know pumpkin bread is basically autumn’s supermodel), share your creations on Pinterest with KitchenInspiration. Happy baking, friends!

Moist Pumpkin Bread

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A perfectly spiced, moist pumpkin bread that stays soft for days. Easy one-bowl prep with options for cream cheese filling or streusel topping.

• Author: Sophia Collins
• Prep Time: 10 min
• Cook Time: 70 min
• Total Time: 80 min
• Yield: 1 loaf (10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup water

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Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix flour, baking soda, salt, and pumpkin pie spice.
3. Add oil, sugar, eggs, pumpkin puree, and water. Stir until combined.
4. Pour batter into the prepared pan.
5. Bake for 60-70 minutes or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

• For cream cheese filling, mix 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg. Swirl into batter before baking.
• For streusel topping, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and 1/2 tsp cinnamon. Sprinkle over batter before baking.
• Find more recipes on Pinterest.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 25g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg