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.

Incredibly Moist Pumpkin Bread

Published By Jill
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.
5 from 84 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Snack
Cuisine American
Servings 36 slices
Calories 161 kcal

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
 

  • Pre-heat your oven to 350 degrees.
  • In a large bowl, combine the dry ingredients.
  • Using another bowl, whisk the eggs, pumpkin, oil and water.
  • Stir into dry ingredients just until moistened.
  • Pour into three greased 8x4-in. loaf pans.
  • 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.

Nutrition

Calories: 161kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 23mgSodium: 168mgPotassium: 58mgSugar: 17gVitamin A: 1870IUVitamin C: 0.6mgCalcium: 15mgIron: 0.9mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

More Pumpkin Recipes you will love..

Delicious Pumpkin Chocolate Chip Cookies

Pumpkin Cheesecake Cake

Easy Pumpkin Snickerdoodles

No-Bake Pumpkin Lush Dessert

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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I haven’t tried the recipes yet but I plan on it. They look very yummy. Although I am thankful for you sharing your recipes I found it very hard to read through your site because of all the ads. This was my first visit so maybe I just didn’t navigate well. Thank you again for the recipes. My blessings to you and your handsome boys.

I made three loaves for three family members and they each loved it so much they were threatening each other if someone touched their loaf lol. This is so moist. The spices are spot on. This is going in my arsenal of to die for recipes. Thank you!5 stars

Made this bread it is wonderful & taste great. I did make a few changes to my version as follows, but super moist & delicious. My family gobbled it up. 
Split Sugar measurement as 1/2 granulated & 1/2 dark brown sugar to equal the 3 cups. Omitted the water, used milk instead same amount & added a tsp vanilla. 
You can’t go wrong with this recipe. It smelled amazing cooking also!!5 stars

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