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+ servings
sliced loaf of homemade pumpkin bread on a wooden cutting board with a decorative pumpkin

Moist Pumpkin Bread Recipe

Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.
5 from 2 votes
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Course: Breads & Muffins
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 2 hours
Servings: 12 people
Calories: 282kcal
Author: Mel Lockcuff


  • 1/2 cup unsalted butter
  • 1 cup cane sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée
  • 2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 3/4 cup chopped walnuts


  • Pre-heat the oven to 350°, and grease a loaf pan well.
  • Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
  • Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
  • Mix the dry ingredients into the wet ingredients.
  • Then add the chopped walnuts and mix again.
  • Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
  • Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes. 
  • Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
  • Serve with butter, jelly, or whatever your heart desires!


*You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you'd like to make chocolate chip pumpkin bread.


Serving: 12people | Calories: 282kcal | Carbohydrates: 35g | Protein: 5g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 163mg | Fiber: 1g | Sugar: 17g
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