Easy Moist Pumpkin Bread Recipe

This Easy Moist Pumpkin Bread Recipe has a plush crumb that's loaded with fall flavor! It's one bowl with no mixer needed. While still warm from the oven the loaf is coated in a pumpkin spice sugar mixture that gives it the perfect crunchy exterior. This will be your new favorite pumpkin bread (and fall favorite recipe!)!
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I’m not even sure the title Easy Moist Pumpkin Bread Recipe is doing this justice. So let me tell you a little bit about it…

I was inspired by the apple cider donuts and apple cider donut loaf cakes that are everywhere in early fall. All of them apple spiced and rolled in a thick coating of spiced sugar.

I was *also* inspired by my Bakery Style Soft Brown Butter Pumpkin Snickerdoodles. Those are rolled in a mixture of granulated sugar, Demerara sugar, cinnamon, ginger, nutmeg and cloves and it makes them next level delish. So this easy moist pumpkin bread uses the same spiced sugar coating (because we want it to be equally delish!).

This spiced pumpkin bread is super moist (like the name implies), loaded with pumpkin flavor + fall spices (there’s a note about using pumpkin spice in the Notes section below the recipe) and will taste just like fall with every bite!

If you love baking with pumpkin as much as I do, I hope you’ll also check out these Chocolate Chip Pumpkin MuffinsPumpkin Streusel MuffinsPumpkin Cupcakes with Chai FrostingPumpkin Bourbon Cake with Brown Butter Frosting (what?!), Caramel Pumpkin Bars with Marshmallow Meringue, my favorite Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

Stack of pumpkin bread slices with a hand grabbing one.

What Makes This Spiced Easy Pumpkin Bread Fabulous

  • If a pumpkin loaf cake and apple cider donut had a baby, it would be this pumpkin bread!
  • She’s a one bowl bake, you’re welcome
  • Easy quick bread recipe that uses basic baking ingredients (there should be no need to run to the grocery store if you have a well-stocked baking cabinet!)
  • Recipe uses cold eggs + water so we don’t have to wait for the melted butter to cool (yay!)
  • Loaded with pumpkin spice flavor (see note below recipe if using store-bought pumpkin spice instead of individual spices)
  • This pumpkin bread will stay moist for days (days!)
  • This is a mixer optional recipe, so grab your bowl and whisk!
  • Sugar coating is optional if you’re looking for a basic pumpkin bread recipe (but I hope you’ll make it!)
A loaf of easy moist pumpkin bread!
A knife cutting slices of pumpkin bread.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A photo of the interior crumb of pumpkin bread.

How To Make this Mega Moist Pumpkin Loaf

Below are step-by-step photos (with captions) to make THE BEST Homemade Pumpkin Bread recipe perfect every time! My biggest tips are:

  • Add Ingredients in the Order Listed. Since the melted butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in pumpkin, vanilla and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.
  • Whisk Ingredients Well. If you’re not using an electric mixer, you’ll want to really make sure you mix the addition of eggs and then the addition of sugar really well. When we whisk together ingredients we’re not only combining them, we’re also adding air and lightness into the batter (which will result in a lighter pumpkin bread). Use the time cues in the recipe if you’re unsure as to how long to whisk.
  • Definitely use Parchment Paper to Line Your Baking Pan. You’ll use the parchment paper overhand to lift the still-warm delicious loaf out of the pan so that you can brush it in melted butter and cover it in the spiced sugar coating. It will be a wee more challenging without the parchment.
  • Loaf Cake Bake Times Are Tricky. Because there are so many variables (bake pan material (metal vs glass); the shape and thickness of your loaf tin; ovens that run hot vs cold; a lot of cake batter in a small vessel), your pumpkin bread may take more or less time to bake. When testing, mine baked 60 minutes every time. If your oven runs hot and you’re using a thin metal loaf tin, consider checking around 55 minutes. If your oven runs cool and you’re using a thicker baking tin, then it might need between 60 and 65 minutes. I like to gently press my finger in the center of the cake and see if it bounces back. If it leaves a finger imprint, your cake needs more time.
  • Let Bread Cool Completely. Your house will smell incredible and you’ll want to dive in (we did!). But wait until the loaf is completely cool so that the sugar coating has time to set. Trust me. It looks so pretty!

Now let’s make our mega moist pumpkin bread…

All of the ingredients to make a spiced pumpkin loaf.
STEP ONE: Gather your ingredients for the pumpkin bread: melted butter, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, eggs, sugar, baking soda, baking powder, salt, water and flour.
STEP TWO: To a large bowl, add the melted butter, pumpkin purée, vanilla, cinnamon, nutmeg, ginger and cloves whisking to combine.
STEP TWO: It will look like this!
STEP THREE: Whisk in the cold eggs until the batter is smooth and thick, about 2 minutes.
STEP FOUR: Add in the sugar, whisking for about 2 minutes. The mixture may appear a bit grainy, that’s fine. 
STEP FIVE: Add in the baking soda, baking powder and salt, whisking for about 15 seconds more.
STEP SIX: Very slowly add in the water whisking the entire time (adding it too fast will cause the batter to separate). Finally, grab a spatula and fold in the flour until just combined. You can run the whisk gently through the batter one more time to make sure there aren’t any flour pockets; it will be thick. *I didn’t get a photo of adding the water, apologies!
STEP SEVEN: Set the pumpkin batter aside while you prep your pan and pre-heat the oven.
STEP EIGHT: Pour batter into the prepared pan, tap several times on the counter to release any trapped air bubbles and bake in the center of the oven for about 60 minutes.
STEP NINE: To make the cookie coating, in a small bowl, whisk together the Demerara sugar (if using), granulated sugar, cinnamon, ginger, nutmeg and cloves.
STEP TEN: Brush the pumpkin bread with the melted butter…
STEP TEN: …immediately start pressing the sugar mixer over the tops and sides of the cake until it’s completely coated. If it has a hard time sticking in some spots, brush with more butter and then press more sugar onto the cake. Let cool completely before serving. Enjoy!
Pumpkin bread on parchment paper.

Shop this Easy Moist Pumpkin Bread Recipe

My absolute favorite tools for making this moist pumpkin bread are:

My favorite whisk and nesting glass bowls that I really need everyone to own.

My trusty scale for precision.

I love this spatula set!

Picking Your Pumpkin Bread Pan

This is my favorite NordicWare Loaf Pan to bake banana bread in. I find loaf pan sizing vexing, to be honest. This one states that it’s 6 x 9.7 x 2.75-inches (15 x 25 x 7-cm). 

I have other loaf pans whose packaging lists the dimensions as 9 x 5-inches (23 x 13-cm) but each varies significantly size-wise from one another (some are bigger, some are smaller).

For this recipe, I list the appropriate size as 9 x 5-inches (23 x 13-cm) as that is what most everyone owns. However, your loaf pan may be slightly larger or smaller than this.

The best rule of thumb is to fill your loaf pan no more than 3/4s full. And if you have any doubts as to whether it is filled too full, place a rimmed baking sheet underneath to catch any cake/bread batter that may overflow.

If You Have Leftover Pumpkin Bread Batter

*IF* after filling your pan 3/4s full you have leftover pumpkin bread batter, you can fill up a muffin tin and bake it in there (about 15 to 18 minutes bake time at the same temperature as the pumpkin bread).

For more fun shopping, check out my Shop (aka my favorite things!).

A stack of pumpkin bread slices with a pumpkin behind it.

More Pumpkin Recipes!

If you love baking with pumpkin as much as I do, I hope you’ll also check out these Pumpkin Streusel MuffinsPumpkin Cupcakes with Chai FrostingPumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

​For more quick breads, check out Double Chocolate Banana Bread with chocolate chips, my Everyday Banana Bread and my favorite Fresh Lemon Loaf

Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes

Enjoy the best Pumpkin Bread recipe!

Rebecca Firth

A hand grabbing a slice of pumpkin bread.

Easy Moist Pumpkin Bread Recipe (One Bowl!)

This Easy Moist Pumpkin Bread Recipe has a plush crumb that's loaded with fall flavor! It's one bowl with no mixer needed. While still warm from the oven the loaf is coated in a pumpkin spice sugar mixture that gives it the perfect crunchy exterior. This will be your new favorite pumpkin bread (and fall favorite recipe!)!
5 from 8 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: Quick Breads
Keyword: Pumpkin, Bread, Loaf, Pumpkin Spice, Fall Baking, Cake
Servings: 8 Servings

Ingredients

For the Cake

  • 11 tablespoons (154 g) unsalted butter (melted)
  • 1 cup (183 g) 100% pure pumpkin puree (more details below in NOTES)
  • 1 tablespoon (13 g) vanilla paste or real vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon cloves
  • 2 large eggs (cold (see below in NOTES for more detail))
  • cups (300 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ cup (112 g) water (cold (see below in notes for more detail))
  • cups (304 g) all-purpose flour (how to measure flour)

For the Spiced Sugar Coating

  • 2 tablespoons unsalted butter (melted)
  • 1/3 (67 g) cup sugar
  • ¼ cup (50 g) Demerara sugar (options, see note below)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • ¼ teaspoon cloves

Instructions

For the Cake

  • To a large bowl, add the melted butter, pumpkin puree, vanilla, cinnamon, nutmeg, ginger and cloves whisking to combine. Whisk in the cold eggs until the batter is smooth and thick. Add in the sugar*, whisking for about 2 minutes. The mixture may appear a bit grainy, that's fine. (*If the batter is still warm at this point, set it aside for 5 minutes to cool a wee more before adding the sugar. You want it to feel close to room temperature at this point.)
  • Add in the baking soda, baking powder and salt and whisk for about 15 seconds more. Very slowly add in the water whisking the entire time (adding it too fast will cause the batter to separate). Finally, grab a spatula and fold in the flour until just combined. You can run the whisk gently through the batter one more time to make sure there aren't any flour pockets; it will be thick. Set aside while you prep your pan and pre-heat the oven.
  • Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan (23×13 cm) (with butter or non-stick cooking spray) and line with parchment paper. Let some excess hang over the sides so that it's easy to get the bread out of the pan when it's done baking. Pour the batter into the prepared pan and tap several times on the counter to release any trapped air bubbles.
  • Bake in the center of the oven for about 60 minutes or until the cake bounces back when gently pressed in the center. Use the parchment overhand to lift the cake out of the tin and set on a cooling rack. Place a baking sheet underneath the wire rack.

For the Spiced Sugar Coating

  • To make the cookie coating, in a small bowl, whisk together the Demerara sugar (if using), granulated sugar, cinnamon, ginger, nutmeg and cloves.
  • Brush the pumpkin bread with the melted butter and immediately start pressing the sugar mixer over the tops and sides of the cake until it's completely coated. If it has a hard time sticking in some spots, brush with more butter and then press more sugar onto the cake. Let cool completely before serving.

Notes

 

Pumpkin Spice

If you have store-bought pumpkin spice (also called pumpkin pie spice), you can replace all of the spices listed with 2 teaspoons pumpkin spice in the pumpkin bread and 1 teaspoon in the sugar coating.

Demerara Sugar

This sugar adds an awesome crunch to the finished cookie. If you don’t have any on hand, simply omit it from the recipe. No need to add extra sugar in its place.

Pumpkin Puree

Use 100% pure pumpkin and not pumpkin pie filling. My absolute favorite is Libbys as it lends the perfect taste and texture to baked goods. If you don’t have access to Libbys, just know that canned pumpkin brands vary in consistency.
If the brand you use is especially watery, consider draining the pumpkin on several layers of paper towels (or a clean kitchen cloth) prior to adding it to the cake batter.

Why Cold Ingredients?

Since the butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in pumpkin, vanilla and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.

Why Pre-Heat the Oven after You Mix the Batter?

I love letting loaf cake batter (and muffin batter) sit for a short time. This very small rest window will let the gluten relax and starches swell a bit, resulting in a lighter, fluffier texture. Since you’re pre-heating the oven and prepping your pan (and you can even make the sugar mixture during this time), you won’t even really notice the time (it will go by fast, I promise!).

Storing Your Pumpkin Bread

You can store the pumpkin bread in an airtight container at room temperature for several days. After several days, the sugar exterior will soften and lose its crunch. If it’s especially warm and/or humid out, consider storing in the fridge until serving.

Freezing Pumpkin Bread

Wrapped tightly (I usually do a layer of plastic wrap and then aluminum foil) and stored in an airtight container the pumpkin bread will last for several months in the freezer. *DO NOT* brush with the butter and roll in sugar prior to freezing as the bread. Let defrost in the fridge (still wrapped) before setting on the counter to finish coming to room temp. 
You can brush with the melted butter and add the spiced sugar although it may resist sticking as well as it does fresh from the oven.

Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

 
 
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating




14 Comments

  • David November 15, 2023 at 9:52 AM

    5 stars
    Easy. Delicious. A hit at bother work sites I made them for, and a family party. Everyone also enjoyed having permission to use the ‘m’ word (moist) as it is in the title.

    Reply
    • Rebecca Firth November 16, 2023 at 8:49 AM

      LOL!! It’s so perfectly descriptive! I’m so glad you all enjoyed it!! xx

      Reply
  • Maryellen Johnson November 2, 2023 at 6:52 AM

    5 stars
    Wow! This will remain a holiday favorite. Easy one bowl mixing and the tip of leaving the mixed batter/gluten to relax while the oven heats resulted in super soft and fluffy texture. The spices in the pumpkin mixture are so warm and festive. Truly one of my favorite bakes!

    Reply
    • Rebecca Firth November 3, 2023 at 6:32 AM

      Thank you so much Maryellen!! It’s such an easy/small baking trick that yields beautiful results. I’m so glad you liked it!! xox

      Reply
  • Annalise October 25, 2023 at 1:30 PM

    5 stars
    DELISH!!! As always, Rebecca. You always have the most stunning and perfect treats for Fall. I can’t wait to bake this :D

    Reply
  • kathleen allen October 15, 2023 at 1:29 PM

    5 stars
    This was super easy to make and fun. I actually had the demerara sugar and made the sugar coating. This bread is so delicious. Thank you for another great recipe!

    Reply
    • Rebecca Firth October 15, 2023 at 2:50 PM

      Kathleen! I’m so pumped you liked it!! The Demerara makes it for me; I’m glad you made it that way. Enjoy!! xox

      Reply
  • jk October 15, 2023 at 9:57 AM

    Rebecca, just re-read my comment. What I meant to ask was: you say option for Demerara sugar is in ‘notes’, however, I didn’t see it? Thanks

    Reply
    • Rebecca Firth October 15, 2023 at 10:21 AM

      JK, I’m so glad you said something! It was showing up on the backend (behind-the-scenes) but not on the post. You should be able to see it now. Thank you so much for the note!! xo

      Reply
  • jk October 14, 2023 at 8:45 AM

    Rebecca, this is JK, you helped me with EYB, and I am a member now and enjoying it. This recipe is one I would like to try, however, in recipe listed ingredients you referenced a note for Demerara sugar. Either I missed it or it wasn’t there? Please advise. Thank you.

    Reply
    • Rebecca Firth October 14, 2023 at 8:48 AM

      Hi JK! I’m so glad you’re enjoying it — I love that site!!

      The Demerara is in the Spiced Sugar Coating, it’s the third ingredient down. It’s optional (but really good with this!).

      Let me know if you have any other questions, and I hope you try it!! xox

      Reply
  • Morgan October 14, 2023 at 8:32 AM

    5 stars
    Take my word for it this is the BEST pumpkin bread you will EVER HAVE!!!!!! It is delicious!!!

    Reply
    • Rebecca Firth October 14, 2023 at 8:38 AM

      I’m so glad you liked it (I knew you would!!!)!! Love you!!! xoxo

      Reply