I’m excited to share this moist and rich pumpkin bread recipe that’s incredibly easy to make and bursting with fall spices and butter flavor—it’s a treat I can enjoy any time of the year.

Why You’ll Love This Recipe

I adore how this recipe uses warm spices and butter to create a deliciously moist texture without any frosting needed. It’s straightforward—just two bowls and a special touch of warm milk make it stand out.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned pumpkin (puree, not pumpkin pie filling)
whole milk
granulated sugar
all‑purpose flour
ground cinnamon (optional: additional ground cloves, ginger, or nutmeg)
unsalted butter
baking powder (plus a bit of baking soda according to the recipe details)
kosher salt (or table salt)
vanilla extract
large eggs

directions

Preheat my oven to 350°F (about 175°C).
Prepare the pan: I butter the inside of my loaf or round cake pan, then line it with two pieces of parchment—one lengthwise and one widthwise—to help with easy removal later. I grease the parchment too.
In one bowl, I mix together the dry ingredients: flour, ground cinnamon (and any other spices I choose), baking powder, baking soda, and salt.
In another bowl, I cream together the butter and sugar until fluffy, then beat in the eggs, pumpkin puree, and vanilla extract until well combined.
I gently combine the dry ingredients with the wet mixture until just incorporated.
Here’s the secret: I whisk in warm milk at the end—that’s what gives the bread its exceptional moistness.
I pour the batter into the prepared pan. For a cake pan, I bake about 45–50 minutes; for a loaf pan, I set it on a sheet tray (in case of leaks) and bake about 50–55 minutes, until a toothpick comes out with a few moist crumbs.
I let it cool in the pan for 15 minutes, then carefully run a knife around the edges and invert it onto a plate (or simply lift it out using the parchment). I allow it to cool another 15 minutes before slicing.

Servings and timing

This makes around 8 slices.

Prep time: approximately 10 minutes
Bake time: 45–55 minutes (depending on pan type)
Total time: about 55 minutes—1 hour, including cooling time

Variations

I sometimes add cloves, ground ginger, or nutmeg along with the cinnamon for more fall-spice depth. Melissa also offers a version with streusel topping when I’m in the mood for something a bit more decadent.

storage/reheating

I leave the bread out on the counter the day I bake it, then store it, covered, in the fridge for up to one week. To freeze, once cooled I wrap it in parchment paper and plastic wrap, then place it into a freezer-safe bag—perfect for up to two months. I let it thaw before serving.

FAQs

How should I know when the pumpkin bread is done baking?

I insert a toothpick into the center; when it comes out with just a few moist crumbs, I know it’s ready. It will continue to cook slightly while resting.

Can I use fresh pumpkin instead of canned?

I can—just be sure to drain excess moisture from fresh pumpkin puree to maintain the right batter consistency.

Why does using warm milk matter?

Adding warm milk at the end helps create a wonderfully moist texture—it's the step that makes this bread especially tender and rich.

Can I substitute the spices?

Absolutely—I often stick with just cinnamon, but adding nutmeg, ginger, or cloves brings more warmth. Pumpkin pie spice works too if I want simplicity.

Do I have to line the pan with parchment?

I find it helps release the loaf cleanly. If I skip it, I make sure to grease well and dust with flour—especially useful if I don’t have parchment.

Conclusion

I absolutely love how this pumpkin bread delivers incredible flavor and moistness with minimal fuss. Between the buttery richness, warm spices, and the trick of warm milk, it’s become a go-to treat for me—perfect for cozy mornings or sharing with loved ones. I know you’ll fall in love with it too.