Kitchen Fun With My 3 Sons

Incredibly Moist Pumpkin Bread

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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.

Incredibly Moist Pumpkin 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.

Incredibly Moist Pumpkin Bread

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.

Incredibly Moist Pumpkin Bread

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.
5 from 8 votes
Servings: 36 slices

Incredibly Moist Pumpkin Bread

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
 
This Incredibly Moist Pumpkin Bread is the most delicious bread you will ever have. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 cups 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

  1. Pre-heat your oven to 350 degrees.
  2. In a large bowl, combine the dry ingredients.
  3. Using another bowl, whisk the eggs, pumpkin, oil and water.

  4. Stir into dry ingredients just until moistened.
  5. Pour into three greased 8x4-in. loaf pans.
  6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Do not overbake.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
Incredibly Moist Pumpkin Bread
Amount Per Serving
Calories 161 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 168mg7%
Potassium 58mg2%
Carbohydrates 27g9%
Sugar 17g19%
Protein 2g4%
Vitamin A 1870IU37%
Vitamin C 0.6mg1%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

More Pumpkin Recipes you will love..

Delicious Pumpkin Chocolate Chip Cookies

Pumpkin Cheesecake Cake

Easy Pumpkin Snickerdoodles

No-Bake Pumpkin Lush Dessert

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19 comments

  1. I want to make this… Thank you for sharing

  2. LOVE this recipe. It was super moist but instead of the water I used buttermilk because I had it. OMG, it’s truly delicious. I also added candied nuts to top prior to baking.

  3. So moist & delicious! 

  4. Next time I would try 2 pans instead of 3, and add a few minutes more bake time for 2 pans.

  5. Great recipe! My family loved this bread!

  6. I made them as muffins. 22 Mins for large muffins and 17 Mins for the mini muffins.

    • I am making them again. Adding brown sugar to the top of one, chocolate chips to one, and a sweetened cream cheese to one.

  7. I substituted 3 small grated apples for half the oil. AMAZING!!

  8. How long should it be baked if making  the small loaves?

  9. Love your pumpkin recipes. ThanksM

  10. I made this for our teacher’s and they loved it! Thank you!

  11. Fantastic! I made 2 loaves (to freeze for later) and 6 muffins (to enjoy now). It was very moist, and the spice amounts are perfect. I used a fresh pie pumpkin instead of canned. I baked it for 1.5 hours at 350* and scooped out the insides. It was a little over 15 oz. Will keep this recipe so I can make it every year!

  12. Thank you so much for adding to making my Holidays Happy. May you receive in return.

  13. I made this recepie today. I doubled recepie and made 2 loaves. I give it a 5 star. This will be my pumpkin bread recepie! I’ve made pumpkin bread for many years and this is the best moist and awesome flavor that I’ve made! I used fresh pumpkin not canned pumpkin. Thank you for sharing this awesome recepie!

  14. Fantastic pumpkin bread! Not too sweet, spiced just right, and moist as can be.

  15. I made this yesterday and it came out PERFECT, added sugar free chocolate chips to the batter. It was super moist, which was exactly what I wanted. Only thing was the batter did not make 3 8×4 loaf pans only enough for 2 8×4 pans. I will definitely be making this again!

  16. I just made this Pumpkin Bread! It turned out Delicious!! I made 6 small Bread Pans. I think about 2″x4″.

  17. Lol. Made a double recipe and divided it in half to garnish them differently. Poured chocolate chips in the first half, poured them in bread pans and then realized I had forgotten to add the pumpkin puree!!! Did so in the other half. Let’s see how the first two come out! The dough was thick. I hope it rises 😉