Ultimate Pumpkin Loaf The Moist Pumpkin Bread Recipe for Fall Baking
This moist pumpkin bread is the ultimate fall baking treat, packed with warm spices and real pumpkin puree. It bakes into a tender, flavorful loaf with a soft crumb and just the right balance of sweetness and spice. The secret to its incredible texture? A combination of vegetable oil, orange juice, and a rich blend of cinnamon, nutmeg, ginger, and cloves. Perfect for breakfast, dessert, or a holiday gift, this easy pumpkin loaf recipe will become your go-to all season long.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a separate bowl, mix together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, orange juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Use only pure pumpkin puree (not pumpkin pie filling) for the best results.
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Don’t overmix once the dry and wet ingredients are combined.
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Let the loaf cool completely before slicing for the best texture.
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Customize your loaf with add-ins like chocolate chips, nuts, or dried fruit.
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For extra flair, top with streusel or a cinnamon sugar crust before baking.
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Stores well at room temperature and freezes beautifully for later.