Pumpkin Loaf Recipe: Best Moist & Spiced Fall Treat (Easy!)

Jump to Recipe·Print Recipe

Pumpkin loaf is more than just a seasonal treat—it’s the warm, spiced comfort you crave as soon as the leaves turn. In this post, we’re diving deep into how to make a truly moist pumpkin loaf from scratch, what ingredients bring out the bold fall flavors, and tips to store it so it stays fresh for days. Whether you’re a fall baking veteran or trying this for the first time, this guide will help you master it like a pro.

Looking for inspiration? Try our Carrot Loaf Cake recipe that’s equally moist and delightful to add to your loaf cake collection.

JUMP TO

Why This Pumpkin Loaf Is a Must-Bake This Fall

Warm Spices and Rich Pumpkin Flavor

Nothing signals fall quite like the aroma of cinnamon, nutmeg, and cloves drifting from the oven. This spiced pumpkin loaf blends all your favorite autumn spices with smooth canned pumpkin purée to create a dense, moist texture with unbeatable flavor. The natural sweetness of pumpkin pairs perfectly with warm spices to deliver a cozy bite every time.

Perfect for Breakfast, Snacks, or Gifting

It’s versatile too. Slice it thick and toast it for breakfast with butter. Enjoy it cold as an afternoon snack with coffee. Wrap it up and share during holidays—this pumpkin loaf makes a wonderful gift that feels homemade and heartfelt.

How It Compares to Starbucks and Other Versions

This homemade version beats any store-bought loaf—yes, even Starbucks’ famous pumpkin bread. It’s richer in real pumpkin flavor, avoids preservatives, and you can tweak sweetness or spices to suit your taste. If you’ve been wondering how to get that Starbucks pumpkin loaf texture at home, you’re in the right place.

Ingredients You’ll Need for the Perfect Pumpkin Loaf

The Key Role of Canned Pumpkin Purée

Canned pumpkin is the backbone of this recipe. It provides not just flavor, but also the moistness and structure that keep this loaf from drying out. Make sure you’re using 100% pumpkin purée, not pumpkin pie mix, which contains added sugar and spices.

Ingredient	Amount
Canned pumpkin purée	1 cup
All-purpose flour	1¾ cups
Eggs	2 large
Granulated sugar	1½ cups
Neutral oil (like canola or vegetable)	½ cup
Baking soda	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	¼ tsp
Ground cloves	¼ tsp
Salt	¾ tsp
Water	¼ cup
Vanilla extract	1 tsp

Don’t miss our Banana Loaf Recipe for another quick bread made with pantry staples.

Spices That Enhance the Autumn Flavor

The spice mix makes this loaf unmistakably “fall.” A combo of cinnamon, nutmeg, and cloves creates the depth. Feel free to adjust based on your preference—swap in ginger or allspice for a custom twist.

Substitution Ideas for Dietary Needs

Want to make it gluten-free? Use a 1:1 gluten-free flour blend. For a dairy-free version, this recipe is already friendly, as it contains no milk or butter. Vegan? Swap eggs with flax eggs and increase baking powder slightly for lift.

How to Make Pumpkin Loaf From Scratch

Step-by-Step Instructions

Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a bowl, whisk together flour, baking soda, salt, and all spices.
In another bowl, whisk eggs, sugar, and oil until well combined.
Stir in pumpkin, water, and vanilla. Slowly add dry ingredients and stir until just mixed.
Pour batter into the prepared pan. Smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

Discover great ideas like our Coconut Loaf Cake if you’re craving more tropical-flavored baked goods.

Baking Tips for Moist Texture

Avoid overmixing—once the flour goes in, stir just until combined. Overworking the batter develops gluten and results in a dense, rubbery loaf. Also, don’t overbake; check at the 60-minute mark. A few moist crumbs on the tester means it’s done.

How to Prevent Sinking or Cracking

Use room-temperature eggs and pumpkin to help the batter mix evenly. Baking at 325°F, slightly lower than usual, gives the loaf time to rise slowly and bake evenly without doming or cracking.

Check out our Ginger Loaf Recipe for another spice-packed option that pairs beautifully with tea or coffee.

Creative Pumpkin Loaf Variations You Can Try

Add-ins: Chocolate Chips, Nuts, or Cream Cheese

Once you’ve nailed the classic pumpkin loaf, it’s time to play around. Toss in ¾ cup of semi-sweet chocolate chips for a rich twist. Prefer crunch? Fold in chopped pecans or walnuts for texture. If you’re aiming for indulgence, try swirling in sweetened cream cheese before baking—it transforms this into a dessert-worthy loaf.

Want more fall bakes? Check out our Moist Apple Loaf Cake Recipe—a fruit-forward classic that’s just as comforting.

Toppings: Cinnamon Sugar or Maple Glaze

Give your loaf a bakery-style finish by sprinkling a cinnamon-sugar mix on top before baking—it adds a delicate crust. For something more dramatic, drizzle with a maple glaze once cooled. Simply mix powdered sugar, maple syrup, and a splash of milk.

Turning It into Muffins, Mini Loaves, or Bundt Cake

This batter is versatile! Pour it into a muffin tin (fill ¾ full) and bake for 20–25 minutes. Want smaller portions? Use mini loaf pans—bake for 35–40 minutes. You can even scale it into a bundt cake by doubling the recipe and increasing bake time to 75–80 minutes.

Don’t miss our Mini Lemon Loaf Cake Recipe for more individual-serving dessert inspiration.

Storing and Freezing Tips for Pumpkin Loaf

How Long Does Pumpkin Loaf Last?

Freshly baked pumpkin loaf stays moist at room temperature for 3 to 4 days when wrapped in plastic or stored in an airtight container. Want it to last longer? Store in the fridge for up to a week, but bring to room temp before serving for the best texture.

Best Ways to Freeze and Reheat

Pumpkin loaf freezes beautifully. Wrap the entire loaf or individual slices tightly in plastic wrap and then in foil or a freezer bag. It’ll keep for up to 3 months. To enjoy later, thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in the microwave for 15–20 seconds to revive that just-baked warmth.

Looking for freezer-friendly bakes? Learn more about our Plum Loaf Cake Recipe which also stores well and adds fruity flavor to your dessert table.

Storage Mistakes to Avoid

Never store your loaf while it’s still warm—it traps steam and causes sogginess. Also, avoid using the fridge as the first option; it can dry out the loaf unless it’s tightly sealed.

Serving Suggestions for Every Occasion

Breakfast Pairings: Coffee, Tea, and More

Pumpkin loaf makes a cozy fall breakfast. Pair a slice with chai tea, pumpkin spice latte, or hot black coffee. Want more protein? Add a smear of almond or peanut butter for a hearty morning treat.

Holiday Presentation Tips

Hosting Thanksgiving or a fall brunch? Slice the loaf and arrange it on a wooden board with cinnamon sticks, nuts, and mini pumpkins for an Insta-worthy spread. Wrap individual slices in parchment and twine for a rustic touch.

Make-Ahead Options for Busy Seasons

The loaf can be made 2 days ahead and stored tightly covered. Reheat slices just before serving or keep them chilled for grab-and-go breakfast all week. For gifting, bake in disposable pans and wrap with clear cellophane and ribbon.

Frequently Asked Questions About Pumpkin Loaf

What’s the Best Flour to Use for Pumpkin Loaf?

All-purpose flour is ideal for structure and moisture. Want a healthier twist? Swap up to half the flour for whole wheat or oat flour.

Can I Use Fresh Pumpkin Instead of Canned?

Yes, but make sure you roast and mash the pumpkin well, then strain any excess moisture. Canned pumpkin is thicker and more consistent, which is why it’s usually recommended for baking.

How Do I Make It Less Sweet?

Reduce sugar by ¼ cup without affecting the texture. Want a naturally sweet loaf? Try replacing some sugar with mashed bananas or maple syrup—but be aware this may slightly change the bake time.

Can I Double the Recipe for Two Loaves?

Absolutely. Just double all ingredients and divide the batter evenly between two loaf pans. Bake both at the same time, but rotate halfway through to ensure even browning.

Conclusion: Make This Easy Pumpkin Loaf Part of Your Fall Tradition

Whether you’re a seasoned baker or trying something new this fall, this pumpkin loaf recipe is one you’ll come back to again and again. With its rich, spiced flavor, moist crumb, and easy customization, it checks all the boxes for cozy seasonal baking. Plus, it stores and freezes like a dream, making it perfect for busy families, holiday gatherings, and edible gifts.

Looking for more inspiration? Try our Pumpkin Pie Bread Pudding with Challah

Table of Contents