The Perfect Fall Comfort Food for Your Kitchen

Nothing captures the essence of cozy autumn days quite like the aroma of freshly baked Pumpkin Bread wafting through the house. This moist, perfectly spiced treat is the ultimate quick bread for your breakfast table or a sweet afternoon snack. Whether you are hosting a fall brunch or simply need a quick pick-me-up on a chilly morning, this recipe delivers bakery-quality results with minimal effort. Designed for busy home bakers, this one-bowl wonder saves you time on clean-up while guaranteeing a tender, golden-brown crumb every single time. Get ready to fall in love with your new favorite seasonal staple!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 10 slices

📝 Ingredients List

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup canned pumpkin puree (not pie filling)
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1/4 cup Greek yogurt (adds extra moisture)
1 teaspoon vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

9×5 inch loaf pan
Large mixing bowl
Whisk
Rubber spatula
Measuring cups & spoons
Cooling rack

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your loaf pan generously with butter or non-stick spray to prevent sticking. 🍞
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
Combine Wet Ingredients: In a separate smaller bowl, whisk the pumpkin puree, sugars, eggs, oil, yogurt, and vanilla until the mixture is smooth and glossy.
Fold Together: Pour the wet ingredients into the dry. Using your spatula, fold the mixture gently until just combined. Do not overmix, or the bread will become dense! 🥣
Bake to Perfection: Pour the batter into your prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing. Enjoy! ✨

💡 Pro Tips

Storage: Wrap the cooled bread in plastic wrap and store at room temperature for up to 3 days, or keep it in the fridge for up to 1 week.
Substitutions: If you are out of pumpkin pie spice, create your own by mixing cinnamon, nutmeg, ginger, and cloves.
Moisture Hack: The Greek yogurt is key to keeping this bread incredibly moist; don’t skip it!

Variations

Add Crunch: Fold in 1/2 cup of chopped walnuts or pecans for a delightful texture.
Sweet Treat: Stir in 1/2 cup of semi-sweet chocolate chips for a pumpkin-chocolate twist.

FAQ

Can I use fresh pumpkin? Yes, but ensure it is roasted and pureed until very smooth to maintain the right consistency.
Is this recipe vegan-friendly? You can substitute the eggs with flax eggs and the yogurt with a plant-based alternative.

The Ultimate Moist and Spiced Pumpkin Bread

Author: Samantha Jones
Total Time: 75
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Nothing captures the essence of cozy autumn days quite like the aroma of freshly baked Pumpkin Bread wafting through the house. This moist, perfectly spiced treat is the ultimate quick bread for your breakfast table or a sweet afternoon snack. Designed for busy home bakers, this one-bowl wonder delivers a tender, golden-brown crumb every time. Whether hosting a fall brunch or craving a quick treat on a chilly morning, this bakery-quality recipe is your new favorite seasonal staple.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1/4 cup Greek yogurt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, whisk the pumpkin puree, sugars, eggs, oil, yogurt, and vanilla until smooth.
Pour the wet ingredients into the dry and fold gently until just combined.
Pour batter into the prepared pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you are out of pumpkin pie spice, create your own by mixing cinnamon, ginger, cloves, and nutmeg.

Prep Time: 15
Cook Time: 60
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 22g
Sodium: 210mg
Fat: 11g
Saturated Fat: 2g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg