14 Deliciously Moist Pumpkin Breads You'll Crave All Year

Bread baking is such a comforting activity. There's something nostalgic and homey about the scents wafting from the oven on a chilly autumn day. And few recipes are as perfectly suited for cooler weather indulging as pumpkin bread—a dense, spice-flecked loaf chock full of vitamin A and fiber.

Beyond its wonderful taste and nutritional value, pumpkin bread has stood the test of time because it keeps beautifully for days. Its moisture stays locked in thanks to the pumpkin's natural humectant properties. Plus, pumpkin bread is simple to whip up using just a few basic ingredients you likely already have on hand.

In this comprehensive guide, we'll cover 14 tried-and-true pumpkin bread recipes along with invaluable tips and techniques for baking perfection. Whether you're a novice or pro, you're sure to find a new favorite to enjoy all season long!

Contents

1. Classic Pumpkin Bread
2. Pumpkin Spice Bread
3. Cranberry Pumpkin Bread
4. Quick Mug Pumpkin Bread
5. Zucchini Pumpkin Bread
6. Pumpkin Nut Bread
7. Gingerbread Pumpkin Bread
8. Banana Pumpkin Bread
9. Pumpkin Bread Pudding
10. Blueberry Pumpkin Bread
11. Double Chocolate Pumpkin Bread
12. Pumpkin Swirl Bread
13. No Sugar Pumpkin Bread
14. Pumpkin Bread in a Loaf Pan
15. Tips for Moist and Flavorful Pumpkin Bread

1. Classic Pumpkin Bread

The simplicity of this recipe lets the flavors of pumpkin, cinnamon, and nutmeg shine through. It makes for an irresistibly moist quick bread that's perfect on its own or smeared with butter.

Ingredients:

• 1 15-oz can pure pumpkin puree
• 1 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the pumpkin, sugar, oil, and eggs until smooth.
3. In a separate bowl, whisk together the dry ingredients - flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Slowly stir the dry ingredients into the wet until just combined.
5. Pour batter into the prepared loaf pan and bake for 60 minutes, until a toothpick inserted in center comes out clean.
6. Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely. Slice and enjoy!

The ratios here work like a charm for a lightly spiced bread that's irresistibly moist and tender. Feel free to adjust spice levels to your taste. Try topping slices with cream cheese too!

2. Pumpkin Spice Bread

Up the pumpkin pie spice factor in this variation. It features warm spices galore for an extra cozy treat.

Ingredients:

• 11⁄2 cups pumpkin puree
• 1 cup white sugar
• 1⁄2 cup butter, melted
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cloves
• 1 cup buttermilk
• 1⁄2 cup chopped nuts (walnuts or pecans)

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, sugar, melted butter and eggs until well blended.
3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, pumpkin pie spice, cinnamon, ginger, nutmeg and cloves.
4. Alternately add the dry ingredients and buttermilk to the pumpkin mixture, mixing just until combined. Fold in chopped nuts.
5. Pour batter into the prepared pan and bake 60-70 minutes until a toothpick inserted comes out clean.
6. Allow to cool before slicing. Serve warm or at room temperature.

With its extra spice punch from pumpkin pie spice, ginger, and nutmeg, this one will have you craving a slice any time of year. Feel free to play with the nut choice too.

3. Cranberry Pumpkin Bread

The tart pop of dried cranberries offsets the sweetness of the pumpkin in this hearty loaf. It's a stunning autumnal twist on classic pumpkin bread.

Ingredients:

• 1 15-oz can pure pumpkin puree
• 3⁄4 cup white sugar
• 1⁄2 cup brown sugar
• 1⁄2 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1 cup dried cranberries

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the pumpkin, white sugar, brown sugar, oil and eggs until smooth.
3. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg.
4. Stir the dry ingredients into the wet just until combined. Gently fold in the dried cranberries.
5. Pour batter into prepared pan and bake 55-60 minutes until a toothpick inserted comes out clean.
6. Allow to cool completely before slicing. Enjoy!

The tangy cranberries make each bite of this bread utterly crave-worthy. Feel free to swap in other dried fruits too if you prefer.

4. Quick Mug Pumpkin Bread

Sometimes you just need a quick fix. This single-serving mug bread comes together in minutes for an absolutely delightful little treat.

Ingredients:

• 1/4 cup canned pumpkin puree
• 2 tbsp white sugar
• 2 tbsp butter, melted
• 1 egg
• 1/4 cup all-purpose flour
• 1/4 tsp pumpkin pie spice
• 1/8 tsp baking powder
• Pinch salt

Instructions:

1. In a large mug, whisk together the pumpkin puree and sugar until smooth.
2. Add melted butter and egg; whisk to combine.
3. In a separate small bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
4. Stir the dry ingredients into the wet just until incorporated.
5. Microwave on high for 1 minute.
6. Allow to cool slightly before digging in! Enjoy right out of the mug.

Craving pumpkin bread but short on time? Problem solved! This tastes just as good with much less effort required. Feel free to top with powdered sugar or cream cheese too.

5. Zucchini Pumpkin Bread

Get your veggies in subtly by incorporating shredded zucchini into this loaf. Its mild flavor and moisture lend extra tenderness without compromising flavor.

Ingredients:

• 1 cup shredded zucchini
• 1 15-oz can pumpkin puree
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. Using the large holes on a box grater, shred the zucchini. Place in a colander and squeeze out excess moisture.
3. In a large bowl, whisk together the pumpkin, both sugars, oil and eggs until smooth. Stir in shredded zucchini.
4. In a separate bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, nutmeg, ginger and allspice.
5. Add the dry ingredients to the wet and stir just until combined. Fold in chopped walnuts.
6. Pour batter into prepared pan and bake 55-60 minutes until a toothpick comes out clean. Allow to cool before enjoying!

The zucchini amps up the moisture and nutrition without compromising the pumpkin bread flavors we all love so much. Feel free to halve the zucchini amount if you prefer less vegetable presence.

6. Pumpkin Nut Bread

Toasted chopped nuts add extra bite and texture to this special loaf. Walnuts and pecans are especially delicious paired with the warm pumpkin bread flavors.

Ingredients:

• 11⁄2 cups pumpkin puree
• 1 cup white sugar
• 1⁄2 cup butter, melted
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 11⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1 cup mixed nuts, toasted and chopped

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, mix pumpkin puree, sugar, melted butter and eggs until well blended.
3. In a separate bowl, whisk together dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and ginger.
4. Add dry ingredients to pumpkin mixture and stir just until moistened. Fold in toasted chopped nuts.
5. Pour batter into prepared pan and bake 60-70 minutes until a toothpick inserted comes out clean.
6. Allow to cool before slicing. Enjoy!

Toasting the nuts first brings out their natural oils and intensifies their delightful flavor in each bite of this bread. Feel free to play with nut combinations like walnuts and dried cherries too.

7. Gingerbread Pumpkin Bread

This bread takes inspiration from the warm spice notes of classic gingerbread. It's perfectly spiced for cozy autumn enjoyment.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/3 cup molasses
• 1/4 cup vegetable oil
• 1 egg
• 13⁄4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together pumpkin puree, brown sugar, molasses, oil and egg until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves.
4. Stir dry ingredients into wet just until combined.
5. Pour batter into prepared pan and bake 55-60 minutes until a toothpick inserted comes out clean.
6. Allow to cool completely before slicing. Enjoy!

The molasses lends deep aromatic notes to complement the pumpkin and warm baking spices. Feel free to sprinkle streusel or candied ginger on top before baking too.

8. Banana Pumpkin Bread

While not traditional, banana adds signature softness and natural sweetness to balance the spices here. Its mild flavor lets the pumpkin shine through too.

Ingredients:

• 1 cup pumpkin puree
• 1 cup mashed very ripe banana (about 2 medium)
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1/3 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together pumpkin, banana, brown sugar, white sugar, oil and egg until smooth.
3. In a separate bowl, whisk together dry ingredients: flour, baking soda, salt and spices.
4. Add dry ingredients to wet and stir just until moistened. Fold in walnuts.
5. Pour batter into prepared pan and bake 55-60 minutes until a toothpick inserted comes out clean.
6. Allow to cool completely before slicing and enjoying!

The banana lends extra moisture and natural sweetness that enhances the pumpkin in every scrumptious bite. Give it a try if you like a more tender crumb.

9. Pumpkin Bread Pudding

Turn leftover pumpkin bread into this decadent bread pudding for a cozy new twist. Custard, toasted walnuts, and warm spices make it insanely comforting.

Ingredients:

• 8 cups cubed pumpkin bread (about 1 loaf)
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 cup butter, cubed
• 1/2 cup chopped toasted walnuts

Instructions:

1. Preheat oven to 350°F and grease an 8x8 inch baking dish.
2. Place cubed bread in bottom of dish, breaking into smaller pieces if needed to fit.
3. In a large bowl, whisk together eggs, milk, cream, brown sugar and spices until smooth.
4. Pour custard mixture evenly over bread cubes and press down gently to submerge. Top with cubed butter.
5. Sprinkle walnuts over top and gently press into custard.
6. Bake 50-60 minutes until puffed and golden brown. Custard should be set in center.
7. Allow to cool 10 minutes before serving warm with caramel or cream. Enjoy!

Turning leftovers into something new is satisfying. The rich pumpkin bread really shines when baked with creamy custard and cozy fall flavors.

10. Blueberry Pumpkin Bread

Fresh blueberries add sunny pops of color and tart bursts throughout each slice. Their brilliant hue and flavor bring this bread to new heights.

Ingredients:

• 1 15-oz can pumpkin puree
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 21⁄4 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 11⁄2 cups fresh blueberries

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together pumpkin puree, both sugars, oil and eggs until smooth.
3. In a separate bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg.
4. Gently stir dry ingredients into wet just until combined. Fold in blueberries.
5. Pour batter into prepared loaf pan. Sprinkle any excess berries on top.
6. Bake 55-60 minutes until a toothpick inserted comes out clean.
7. Allow to cool completely before slicing and serving. Enjoy!

The fresh blueberries pop with each chewy-tender mouthful. Feel free to substitute other fresh berries like raspberries if preferred.

11. Double Chocolate Pumpkin Bread

Satisfy your chocolate craving alongside pumpkin spice in this over-the-top variation. Mini chocolate chips loaded throughout make it irresistible.

Ingredients:

• 1 15-oz can pumpkin puree
• 1 cup white sugar
• 1⁄2 cup brown sugar
• 1⁄2 cup vegetable oil
• 2 eggs
• 21⁄4 cups all-purpose flour
• 1⁄2 cup unsweetened cocoa powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together pumpkin, both sugars, oil and eggs until smooth.
3. In a separate bowl, whisk together flour, cocoa powder, cinnamon, baking soda and salt.
4. Slowly stir dry ingredients into wet just until blended. Fold in chocolate chips.
5. Pour batter into prepared pan and sprinkle any excess chips on top.
6. Bake 55-60 minutes until a toothpick inserted comes out clean.

1. Allow to cool completely before slicing and enjoying your chocolate-pumpkin indulgence!

The cocoa adds depth while mini chips create smile-inducing pockets of melted chocolate goodness in each treat-like slice.

12. Pumpkin Swirl Bread

For an even more decadent loaf, try layering cinnamon swirl batter with classic pumpkin for visual appeal and textural contrast in each moist bite.

Ingredients:

• Pumpkin Batter:
  • 11⁄2 cups pumpkin puree
  • 3⁄4 cup white sugar
  • 1⁄2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
• Cinnamon Swirl Batter:
  • 3⁄4 cup white sugar
  • 1⁄2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 11⁄2 cups all-purpose flour
  • 2 teaspoons cinnamon

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. Make pumpkin batter by mixing pumpkin puree, sugar, oil, egg and vanilla. Stir in flour, baking powder, salt, and cinnamon.
3. For swirl batter, cream sugar and butter until light. Beat in egg and vanilla. Stir in flour and cinnamon.
4. Alternate spoonfuls of batters in prepared pan.
5. Using a butter knife, gently swirl batters together 10-12 times without overmixing.
6. Bake 55-60 minutes until a toothpick inserted comes out clean.
7. Allow to cool before slicing into marbled swirls of pumpkin heaven!

The cinnamon-sugar ribbons create tunnels of sweet spice for each decadent bite. Such visual appeal!

13. No Sugar Added Pumpkin Bread

Cut back on added sugar for a lighter loaf that's still packed with cozy autumn flavors. Molasses adds depth without excess sweetness.

Ingredients:

• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/4 cup molasses
• 1⁄4 cup neutral oil (grapeseed or vegetable)
• 1 egg
• 11⁄2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1⁄2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together pumpkin, applesauce, molasses, oil and egg until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt and spices.
4. Add the dry ingredients to the wet and stir gently until just blended.
5. Pour batter into prepared pan. Bake 55-60 minutes until a toothpick comes out clean.
6. Allow to cool completely before slicing. Enjoy your lighter loaf!

The molasses lends deep flavor so you won't miss the sugar. Feel free to top with powdered sugar or frosting if a sweeter finish is desired.

14. Pumpkin Bread in a Loaf Pan

For an easy change in presentation, try baking this classic recipe in a standard loaf pan instead of mini loaves. Soften the dough for a gorgeously swirled finish.

Ingredients:

• 1 15-oz can pumpkin puree
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat oven to 350°F and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together pumpkin, both sugars, oil and eggs until smooth.
3. In a separate bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg and ginger.
4. Gradually stir dry ingredients into wet just until blended.
5. Pour batter into prepared pan and gently swirl batter around corners with a butter knife.
6. Bake 55-60 minutes until a toothpick inserted comes out clean.
7. Allow to cool completely before slicing for presentations of perfectly swirled pumpkin goodness!

The presentation is just as impressive as the classic recipe tastes. Enjoy slicing your masterpiece!

15. Tips for Moist and Flavorful Pumpkin Bread

Here are some invaluable tips for baking picture-perfect pumpkin loaf every time:

• Let pumpkin puree come to room temperature before using for optimal mixing.
• Use only High-Quality Ingredients like fresh eggs and pumpkin, unsalted butter, real vanilla.
• Grease pans well for easy removal. Line bottom with parchment if desired.
• Mix gently by hand to avoid overworking the batter. It's better undermixed than overmixed.
• Bake at 325°F if tops are browning too quickly. Check with a toothpick at the minimum baking time.
• Cool completely before slicing to prevent moisture loss. Store wrapped bread at room temperature up to 5 days.
• Enhance flavors by adding extras like cinnamon streusel, candied ginger, dried fruit, citrus zest.
• Troubleshoot dry results by adding an extra egg, applesauce, or masherd banana. Underbaking can also make loaves dry.

With some basic techniques, you'll be baking moist, aromatic pumpkin bread all season long with wonderful results every time!