Nothing says autumn quite like a warm slice of pumpkin bread—moist, spiced, and full of rich pumpkin flavor.

Scale

Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, mix eggs, oil, and pumpkin puree until smooth.
Gently fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
If using, fold in chocolate chips, raisins, or nuts.
Divide the batter evenly between the prepared loaf pans.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Use oil instead of butter to keep the bread moist even after refrigeration. Great for freezing or gifting!

Keywords: pumpkin bread, fall, baking, easy pumpkin recipe, moist pumpkin loaf