Let’s be honest—fall just isn’t complete without Moist Pumpkin Bread. It’s the aroma that wraps you in a cozy sweater the second you walk through the door. And when you swirl in a sweet ribbon of cinnamon sugar? Game. Over. Whether you’re baking for the neighbors, prepping for a pumpkin spice brunch, or treating yourself to something spiced and special, this pumpkin loaf is pure autumn magic.

I’ve always loved how baking can slow down a busy day. Mixing together that rich pumpkin puree with warm spices feels like a gentle nudge to pause and savor the season. And this recipe doesn’t just deliver on flavor—it gives you that bakery-style texture: soft, tender, and stays moist for days (if it lasts that long).

Why You’ll Love This Moist Pumpkin Bread

Extra moist and tender crumb that stays soft
Classic pumpkin spice flavor with a cinnamon swirl surprise
Makes your kitchen smell like a fall candle (but better!)
Perfect for breakfast, dessert, or an anytime treat

Ingredients You’ll Need

For the Bread:

1 can (15 oz) pumpkin puree
2 teaspoons vanilla extract
3/4 cup canola or vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1/2 cup light brown sugar, lightly packed
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Swirl:

1/3 cup granulated sugar
2 tablespoons ground cinnamon

Step-by-Step Instructions

Preheat your oven to 350°F. Butter a 9×5-inch loaf pan and line with parchment if you like easy cleanup.
In a large mixing bowl, whisk together pumpkin puree, vanilla, oil, eggs, granulated sugar, and brown sugar until smooth.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gently fold the dry mixture into the wet ingredients just until combined.
In a small bowl, mix together granulated sugar and cinnamon to make the swirl.
Pour 1/3 of the batter into your prepared pan and smooth the surface.
Sprinkle about 2.5 tablespoons of the cinnamon-sugar mix evenly.
Repeat with another 1/3 of batter and more swirl.
Top with remaining batter and a final dusting of cinnamon sugar.
Bake for 70–80 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool in the pan for 5–10 minutes, then move to a wire rack. Wrap in plastic once fully cooled to lock in moisture.

Tips for Fall Baking Success

Don’t overmix—just fold until the dry streaks disappear.
Place the pan on a baking sheet to catch any drips.
Use pumpkin puree, not pumpkin pie filling.
For even more spice, add a pinch of cardamom or allspice.
Store wrapped in plastic wrap overnight—it gets even moister by morning!

Pumpkin Bread Memories in the Making

I first made this spiced pumpkin loaf one chilly October weekend when my youngest was home sick and needed a little comfort food therapy. The smell alone perked her up! It’s now a family favorite, making appearances at fall potlucks, school bake sales, and quiet Sunday mornings with coffee. It’s simple, satisfying, and feels like a warm hug.

What to Serve with This Spiced Pumpkin Loaf

This moist pumpkin bread pairs beautifully with a pumpkin spice latte, a chai tea, or even a dollop of whipped cream or cream cheese frosting if you’re feeling fancy. Serve it toasted with a bit of butter for a cozy breakfast, or slice it up and tuck into lunchboxes for a sweet midday treat.

How to Store Your Cinnamon Swirl Pumpkin Bread

Once completely cool, wrap the loaf tightly in plastic wrap and store at room temperature for up to 4 days. To freeze, wrap in plastic and then foil, and freeze for up to 2 months. Thaw overnight at room temperature and warm slices in the toaster or microwave for that fresh-baked feel.

FAQs About This Cinnamon Swirl Pumpkin Bread

Can I use fresh pumpkin instead of canned?

Sure! Just make sure it’s well-puréed and not too watery. Roast and mash your own or use a food processor.

Can I turn this into muffins?

Absolutely—just reduce the baking time to about 22–26 minutes and fill muffin tins 3/4 full.

What makes this pumpkin bread so moist?

It’s the combo of oil, pumpkin puree, and brown sugar. Wrapping it after cooling helps, too!

Is this recipe dairy-free?

Yes! No milk or butter here—just double-check your ingredients to be sure.

The Taste of Autumn in Every Slice

If you’re craving the essence of fall in one delicious bite, this Moist Pumpkin Bread with its cinnamon swirl is calling your name. It’s tender, fragrant, and has that just-right balance of sweet and spice. Whether you’re making it for a cozy morning or to share a little love, this loaf delivers every single time.

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Moist Pumpkin Bread

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Author: Amanda Thompson
Total Time: 1 hour 30 minutes – 1 hour 40 minutes
Yield: 1 loaf (about 10 slices) 1x

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Description

This moist pumpkin bread is the ultimate taste of fall, combining rich pumpkin puree, warm spices, and a sweet cinnamon-sugar swirl baked right into the loaf. With its tender crumb and fragrant aroma, it’s perfect for cozy breakfasts, holiday gatherings, or an afternoon treat with tea or coffee.

Ingredients

Scale

For the Bread:

1 can (15 oz) pumpkin puree
2 teaspoons vanilla extract
3/4 cup canola or vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1/2 cup light brown sugar, lightly packed
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Swirl:

1/3 cup granulated sugar
2 tablespoons ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Butter and line a 9×5-inch loaf pan with parchment paper if desired.
In a large bowl, whisk together pumpkin puree, vanilla, oil, eggs, granulated sugar, and brown sugar until smooth.
In another bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Fold dry ingredients into wet mixture just until combined.
In a small bowl, mix sugar and cinnamon for the swirl.
Pour 1/3 of batter into the loaf pan and smooth the surface.
Sprinkle 2.5 tablespoons of the cinnamon-sugar mixture evenly.
Repeat layering with another 1/3 of batter and more cinnamon sugar.
Top with remaining batter and finish with a final dusting of cinnamon sugar.
Bake for 70–80 minutes, or until a toothpick comes out with just a few moist crumbs.
Let cool in the pan 5–10 minutes before transferring to a wire rack. Wrap in plastic once cooled to retain moisture.

Notes

Do not overmix the batter to keep the crumb tender.

Always use pumpkin puree, not pumpkin pie filling.

Add a pinch of cardamom or allspice for a stronger spice flavor.

This bread tastes even moister the next day after being wrapped.

Can be frozen up to 2 months (wrap tightly in plastic and foil).

Prep Time: 20 minutes
Cook Time: 70–80 minutes
Category: Desserts / Breads
Method: Baking
Cuisine: American

This Moist Pumpkin Bread with Cinnamon-Sugar Swirl Is What Fall Tastes Like