Incredibly Moist Pumpkin Bread is the most delicious bread you will ever make. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays. Add nuts, raisins, chocolate chips of just enjoy it plain. This super moist Fall quick bread is a keeper!
We love making quick bread recipes and have a lot that you may also love including our Cranberry Lemon Zucchini Bread, Pumpkin Chocolate Chip Bread, Cream Cheese Banana Bread, and Hummingbird Bread.
I have been making this pumpkin bread recipe for years! It’s seriously the BEST pumpkin bread, very moist and loaded with wonderful pumpkin and Fall flavors. Your home will smell so good while it’s baking. You will get two loaves from this delicious quick bread recipe, so you can have one for your family and give the other to a friend, neighbor, or teacher.
Moist Pumpkin Bread
Ingredients you will need:
- all-purpose flour
- sugar
- eggs
- baking soda
- salt
- ground allspice
- baking powder
- nutmeg
- cinnamon
- cloves
- pumpkin purée
- vegetable oil
How to Make Moist Pumpkin Bread
Pre-heat your oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened.
Using three greased 8×4-in. loaf pans. pour in the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and make sure to not over-bake! Cool for 10 minutes before removing from pans to wire racks to cool completely.
What makes Pumpkin Bread Moist?
- The amount of pumpkin plays a huge roll in perfecting moist pumpkin bread and adding a bit more pumpkin adds extra flavor and texture without leaving the bread too soft or mushy.
- Oil is also a big factor with keeping the bread moist. With this recipe, the pumpkin and spices overpower the oil flavor and the oil keeps the texture incredibly moist for a long time.
How to Store Pumpkin Bread?
- Store the bread in the loaf pan and wrap it in aluminum foil, or store in an air-tight container.
- This bread will keep in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 10-15 seconds and it’s good as new! I can pretty much guarantee that this bread will not last even close to 10 days because it’s SO GOOD!
Can you Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes well. Make sure to cool at room temperature, then wrap the loaves well in plastic wrap making it as airtight as possible. Wrap in foil over the plastic wrap or place the plastic wrapped loaf in a freezer-safe Ziploc bag.
Tips:
- Cover the loaves loosely with a sheet of aluminum foil if the tops look like they are browning a bit too much for the last 15 minutes of baking.
- Add in nuts, raisins or chocolate chips. However, we prefer this recipe just the way it is.
Incredibly Moist Pumpkin Bread Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 15 oz pumpkin purée
- 3/4 cup vegetable oil
- 2/3 cup water
Instructions
- Line a 8x4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
- In a large mixing bowl, combine dry ingredients.
- In a separate bowl, whisk the eggs, pumpkin, oil and water.
- Stir into dry ingredients just until moistened.
- Pour into two greased 8x4 inch loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- This is the most perfect Pumpkin Bread! It’s lightly spiced, incredibly moist and full of fall flavor. Pumpkin Bread is super simple and quick to make and will last for several days.
- You don’t need an electric mixer to make this recipe - it doesn’t require much mixing and can be easily done by hand.
- Baking times will vary depending on your oven. Do cover the bread with a loose layer of foil halfway through baking time to prevent it from becoming too brown.
- We suggest checking on the pumpkin bread after 65 minutes then every 5 minutes thereafter. A toothpick inserted into the middle should come out clean.
- We have found that this Pumpkin Bread tastes even better the day after it has baked.
Nutrition
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378 comments on “Incredibly Moist Pumpkin Bread”
Super moist, and delicious. I made mine with King Arthur Gluten free 1:1 flour, and it was still super moist. Changes I made: less a 1/2 cup gf flour, less a 1/2 cup sugar, and I used light olive oil a 1/2 cup
Thank you Jennifer!
This is the best pumpkin bread recipe. I made some last night (it made 3 smaller loaves) and 1 loaf is already gone by the morning! My son said this is his favorite recipe and to only use this one. Im making cupcakes today for the local police department and fire department with this recipe. So thank you so so much we appreciate it ❤️
Thanks Alexis! Love that you are making this for your local first responders too!
Tastes good and very simple, but poorly set up recipe. When you hit “skip to recipe” it does not say anywhere about 3 8×4 loafs. I realize it is mentioned up in the comments, but many people skip to recipe and don’t read those. In the actual recipe it mentions 1 8×4 pan and then mentions 2 8×4 pans.
Would make way more sense to include IN the portion of the recipe, not the notes, “can use 3 8×4 pans, 1 9×13, 1 bundt, etc.”
Amazingly delicious and so very moist. this was my first time making pumpkin bread. I did not have Allspice or nutmeg so I used Pumpkin spice which is what I had. Also did not realize this was for 2 loaves until it was too late. I had to make a l9x13 cake which required a bit longer to bake, but still turned out amazing!! I cant stop eating it. Best warm with butter. Thank you for this recipie
Thank you Laura!
OMGAWWWWD! THIS IS THE BEST BREAD EVER!! MY DAUGHTER SAID IT TASTE BETTER THAN STARBUCKS PUMPKIN BREAD. THANK YOU SO MUCH FOR SHARING YOUR RECIPE!!
Ha! Thanks Connie! Glad you both liked it!
Could you use pumpkin pie spice instead of the spices you have listed
Hi Sakina. Yes, you could use 1 3/4 tablespoons of the pumpkin pie spice as a substitute for the individual spices.
The pumpkin bread was delicious! I added some walnuts and chocolate chips. I shared the bread with my co-workers and had many comments on how good it was.
Yay! Thanks Karen!
Will this fit/work in a bundt pan?
Hi Fredrick. Yes, a Bundt pan will work for this recipe. Depending on the size of the Bundt, you may have enough for a small loaf as well.
Can you use butter instead of oil? If yes how much?
Hi Donna. Yes you can substitute butter 1:1.
Can you use less salt?
Hi Robin. Yes, you should be able to cut the amount in half with no issues.
Best recipe I’ve had! My daughter immediately asked for the recipe and I’ve had numerous compliments on it. It does have a lot of sugar so one could try cutting that down… but why? Tastes so good.
Thank you Gwenyth!
Great recipe!! I add a teaspoon of vanilla, 2 teaspoons of Pumpkin Pie spice and 2cups of milk chocolate chips!!!
This recipe makes 3 1/2 dozen muffins!!
I won 1st place in my local county fair last year!!
Thank you for sharing this recipe!!
Yay! So awesome Regina. Thanks!
What temperature for muffins please
Love to bake on holidays and for my neighbors.
I have baked this several times and it’s always a hit with my neighbors and my family.
It’s moist sweet and it has a great pumpkin flavor, but it’s not overwhelming
Thank you Nancy!
Recipe says 2 greased pan, but then it says 3 greased pans? Is it 2 or 3 pans?
Hi Lorraine. This recipe will yield two larger loaves or three smaller loaves.
Excelent Bread,, Nice flavor and so moist. Made it to Friends and Famely , and making it again tomorrow. ThankYou
Thanks Jens!
Very good!
Thanks Dena.
These are our favorite muffins. This recipe makes 3 dozen standard size ones. I add 2 cups of chocolate chips or a package of cinnamon chips. Yummy!!!
Thank you Regina!
How long and at what temperature do you bake your muffins?