Meet Classic Pumpkin Spice Loaf. This bread is the easiest, moistest, most flavorful, and simply stunning pumpkin bread recipe you’ll get your hands on. Made with simple ingredients, 2 bowls, and in 1 hour, this is a staple of fall baking!

If you follow me on Instagram (click here to check it out), you may have seen my several stories mentioning the fact that I don’t like pumpkin. I know, jaws are dropping and people are getting ready to sue me. It’s just not my favorite flavor, and I have a hard time experimenting with treats I don’t love … doesn’t matter how good they are if I don’t like the flavor! But alas, I present you with the most fantastic pumpkin bread recipe after procrastinating for weeks.

Pumpkin Bread Inspiration

Have you had Trader Joe’s Pumpkin Bread? It’s to die for. That’s the only pumpkin treat I’ve ever liked in my life. I figured that would be a good place to aim.

I’ve done a ton of research, a bunch of experimenting, and I’ve landed on a pumpkin bread recipe that I LOVE and am so excited to share with you! This recipe rivals Trader Joe’s… and that says a lot. Ditch all of your pumpkin candles and get this loaf in the oven ASAP!

straight-on shot of pumpkin spice loaf pieces

THIS Pumpkin Spice Bread

Made with two bowls
Requires one whisk
Moist
Stable
Light
Airy
Flavorful

overhead shot of a horizontal line of pumpkin spice bread

Storing

This Classic Pumpkin Spice Loaf stays nice and fresh for about 4 days at room temperature. Make sure that you store it in an air-tight container or covered with cling wrap/ aluminum foil to preserve that moist texture! It can be placed in the fridge for up to a week and in the freezer for about 2 months.

overhead shot of vertical line of pumpkin bread slices

Tips and Tricks

Room Temperature Ingredients: Eggs and milk need to be at room temperature. Heat your milk for 15 seconds in the microwave and place your eggs in a bowl of hot water for 10 minutes before using them!
Substitutions: Obviously, I recommend following the recipe. I’ve never tested this recipe with substitutions, but you can substitute vegetable oil with any neutral oil and use any milk of your choice.
Baking Time: Every oven is different, so make sure to keep an eye on your loaf. For this recipe, I’d start checking on it at the 40 minute mark. If it looks golden on top but is literally WET underneath, tent foil over the top of the pan to prevent browning and continue baking. A toothpick inserted into the center of the bread should come out with moist crumbs. This means there will be no wet batter on the toothpick, but there will be crumbs!

Other Fall Favorites

Classic Pumpkin Spice Loaf

Author: Elise
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 9x5 loaf 1x
Category: Fall, Pumpkin, Bread, Loaf, Pumpkin Loaf
Cuisine: American

Print Recipe

Description

Ingredients

Scale

1 cup pumpkin puree
2 eggs, room temperature
1/2 cup vegetable oil
1/3 cup milk, room temperature
1 1/3 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with cooking spray before lining the bottom with parchment paper. This ensures that your bread will come out of the pan cleanly!
In a large bowl, whisk pumpkin puree, room temperature eggs, vegetable oil, room temperature milk, granulated sugar, light brown sugar, and vanilla until combined.
In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
Add dry ingredients to wet ingredients. Whisk until JUST combined. Use a spatula to scrape down the sides and the bottom of the bowl.
Pour batter into prepared loaf pan.
Bake for 50-60 minutes. At the 45 minute mark, check on the bread. If the top is browning but the bottom is VERY undercooked, place a piece of aluminum foil over the pan and cook fo another 8-10 minutes. This ensures that the top doesn’t burn. A toothpick inserted into the center on the pan will come out with moist crumbs. It shouldn’t come out fully clean! This is a moist bread!
Let bread cool in the pan for about 20 minutes before letting it fully cool on a wire rack.

Keywords: Pumpkin Bread, Pumpkin Loaf, Moist Bread, Fall Bread