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.

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.


  • 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 66 votes

Incredibly Moist Pumpkin Bread

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.
Servings: 36 slices
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes


  • 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


  • 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.

Last Step:

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Calories: 161kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 168mg | Potassium: 58mg | Sugar: 17g | Vitamin A: 1870IU | Vitamin C: 0.6mg | Calcium: 15mg | Iron: 0.9mg


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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111 comments on “Incredibly Moist Pumpkin Bread”

  1. 5 stars
    This is the pumpkin bread I have ever made! So very moist and delicious. Everytime I make it I get lots of compliments on how good it is. I will never use another recipe.

  2. 5 stars
    I did add pecans and chocolate chips but it is the best pumpkin bread I ever ate. My girlfriend and her mother loved it as well and wanted the recipe.

  3. 5 stars
    Thank you for sharing this recipe. I made this the weekend before thanksgiving as part of my goodie boxes I send to my Kids and grandkids. The bread was amazing and so very moist. The only change I made was I used a maple glaze to cover the loaf with and added chopped walnuts to the bread and on top of the loaf. I’ll be making this again this weekend and if I don’t mess up trying to post I’ll tag your site. Thanks again and Merry Christmas.

  4. 5 stars
    Love this recipe. It’s the best. Can you make muffins out of this, and if so how many do you think it would make?

  5. 5 stars
    this recipe is AMAZING!!!, everybody in my family loved it so much!! is so moist and so good !! thank you!!

  6. 5 stars
    This is very good. I changed it up a little. I only used half the sugar, plus used 1 cup of applesauce instead of the oil. Was still amazing!!

  7. 5 stars
    This is my go to recipe for pumpkin bread! Deliciously moist and freezes perfectly. I get asked to make this every fall by friends and family. Seriously THE BEST EVER!!!!

  8. 5 stars
    This recipe is great. I only had one bread loaf pan so I put the remaining batter in a bundt pan which turned out awesome! I will add a cream cheese frosting the the cake. I also used about 3 tsp pumpkin pie spice in lieu of the spices listed. I kept tasting the batter (a little) after each addition in order to determine the pumpkin pie like taste. I think 3 tsp is just enough to not over do it since these spices can be powerful. Thank you for sharing this recipe! This is a recipe to save for sure!

    I baked the bundt at the same time as the one bread loaf pan. The bundt cake was done around 50 mins at 350.

  9. 5 stars
    This is the best pumpkin bread recipe I’ve ever made!! Thank you!! My loaf pans were 9×5 and I got 2 loaves out of the recipe 🙂

    1. 5 stars
      I too made two of the larger ones and I agree , it’s the best recipe I have come across. Everyone loved it.

  10. 5 stars
    I made this with coconut oil and chocolate chips. Really good except some of it stuck to bottom of pan

  11. Has anyone made this in a 9×13 pan? If so, do you double the recipe? Any adjustments to bake time?

  12. 5 stars
    Perfect recipe super moist and yummy. I topped the batter with turbinado sugar before popping in oven and it gives a nice crunchy crust that adds texture with the soft moist bread. Very easy to make as well.

  13. 5 stars
    What a great recipe. I’m gluten free. So I used Bob’s red mill gluten free flour (cup for cup) and it worked great. I also substituted one cup of granulated sugar for 1 cup brown sugar.

    1. Sharon Twichell

      Hi Sandy!

      Thanks for the note on the less sugar in the bread. I will be using that in the future!Thanks again!!

  14. I don’t have allspice, nutmeg or cloves. Can you substitute those for anything else? If so, what and how much?

    1. I’m thinking you could use the pumpkin pie mix since that already has the spices in it

  15. 5 stars
    I added cream cheese and walnuts… amazing, delicious and I so moist… I will make this again and again.

  16. 5 stars
    Made your Pumpkin bread recipe this morning . Did not have allspice so I used pumpkin pie spice instead. It worked fine. The bread is “Delicious “
    Thank you sharing your amazing recipe!❤️❤️

    1. I The allspice is an important part of this recipe. Next time you make it please try it. It brings it to another level.

  17. Deborah Johnson

    5 stars
    I’ve never made a pumpkin bread with 4 “warm” spices before and it made all the difference in taste. This bread is G-O-O-D and yes, wonderfully moist.

  18. 5 stars
    Amazing pumpkin bread. I added 1 cup of ski sweet chocolate chips, and made mini cupcakes with a cream cheese frosting for an Octoberfest party.


  19. 5 stars
    This recipe is so easy to make and delicious! We roasted our own pumpkins too and it’s simply amazing. The process is simple yet time consuming. Everyone who tries a slice will say it’s worth the wait. Highly recommend.

  20. 5 stars
    I just made this recipe today. I brought a loaf to my euchre night with friends and it was polished off. I received several compliments. It is delicious. I tweaked it a bit. I substituted one cup of whole wheat for one cup of white flour. I reduced the sugar by a third. I used one cup white and one cup light brown sugar. I doubled the spice and toasted it lightly in a pan before adding it. I had no allspice so I crashed a tiny amounts of black pepper with the mortar and pestle. I didn’t know pumpkin bread would be so good. Oh yes, are used fresh pumpkin that I puréed. Excellent recipe.

    1. If you’re trying to reduce oil, try applesauce instead and decrease sugar. Can’t lose with this recipe!

  21. 5 stars
    Oh my gosh this recipe is so moist and delicious. I will keep making this pumpkin bread and my husband loved it. It’s a definite keeper

  22. Hi, can you use pumpkin pie spice in place of the the spices listed and if so, how much to use. Thank you.

    1. Jennifer, yes you can. It should be a 1:1 ratio to replace the nutmeg, cinnamon, cloves and allspice.

    2. Thank you, Jill. Can you please tell me what do you mean by 1:1 ratio? Can’t wait to bake this .

    3. Meaning use the same amount of the of pumpkin spice as you would those listed ingredients.

  23. 5 stars
    Best pumpkin bread ever. Been making this recipe for years. Olive oil works nicely for this. You can also halve the oil with half applesauce. I use two cups of sugar not three. Delicious.

  24. 5 stars
    This is holy cow amazing! I made the entire batch of batter not knowing it makes three loaves, but it will be no problem at all to eat. I’ve already almost finished the first loaf and will bake a second one later this week. Even after a few days, the loaf is super moist and delicious. I’ve been craving it as a snack since I made it! All the remainder of my homemade pumpkin puree will be used to make this again and again.

  25. 5 stars
    Exactly same recipe my dear MIL gave me 50 years ago-except for spices-I use 3 tsp cinnamon and 1 tsp nutmeg.  My loaf pans a little larger so I make 2 of them plus 3 mini loaves.

  26. 5 stars
    Totally awesome!!!! So moist and great flavor. Gave as gifts and gave y’all recognition for the recipe. My friends are asking for seconds lol. Best ever. Thank you

  27. Sandra Utterback

    5 stars
    I made this pumpkin bread this morning. It turned our great! I used half n half instead of water, added dried cranberries and walnuts. I put a light/thin frosting of powdered sugar with cream cheese. Yummy! and easy. Thank you.

  28. I have made this recipe a number of times. The first time I put the batter in two pans and added mini chocolate chips in the other batter. The one with chocolate chips was so good. This is amazing. Made sure I stocked up on pumpkin so I could make it over and over.

  29. Kristin Hamilton

    5 stars
    This is absolutely amazing. So moist and the spices are spot on! I did substitute whole milk instead of water. And I did use some brown sugar instead of all granulated sugar (I used 2 c. Granulated sugar, and 1 c brown sugar). This is my new go-to pumpkin bread! The recipe for me made 2 loaves. Thank you for sharing! Best pumpkin bread ever!

  30. 5 stars
    This was so moist. Everyone loved it. I used milk instead of water and two loaf pans. Needed to cook a about 10 minutes longer too, but so worth it.

  31. This is my grandmothers recipe she made over the holidays. She added 1 jar of halved maraschino cherries to the batter.

  32. Bess Waxenfelter

    Very tasty. I was a bit confused because it said it makes two loafs but to divide the batter in three. I did three and think I will do two next time so the slices are bigger.

    1. Jodi Fenimore

      I just made and I only used 2 loaf pans it fit with room to bake up. They are in the oven now

  33. 5 stars
    I just made some loaves today and they came out amazing and they taste even better so good I am so saving this recipe under favorites for another time.

  34. 5 stars
    Made this a couple of nights ago and it was AMAZING. Slathered Spiced Maple Butter on each slice and it was so heavenly! Spiced Maple Butter: 3 sticks butter, softened, 1 cup pure Maple syrup, and 1/2 tsp ground cloves. Whip everything in the mixer until creamy consistency. Thank you so much for the super tasty and moist Pumpkin bread recipe!

  35. 5 stars
    Yum! I made this into a large batch of pumpkin muffins instead of loaves, and they turned out super tasty and moist. I added a little bit of extra cinnamon to this, and used milk instead of water. If anyone else is looking to transfer this recipe from bread to muffins, I baked them in lined trays for about 20-21 minutes at the same temperature. 

  36. Tried it this Christmas made 2 bunt cakes after everyone got what they wanted there wasn’t much left for me just made 2 more and im not

  37. This was divine, my whole house smelled so good, went to sleep with such a feeling for the holidays. Super moist, thought because the recipe didn’t call for butter, that it wouldn’t be so moist, but it didn’t disappoint and it tasted Soooo good.

    Thank you!

  38. 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!!

  39. 5 stars
    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!

  40. Sherry Lawless

    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.

  41. 5 stars
    Most perfectly moist Pumpkin Loaf I have made. Great flavor and texture. I used two loaf pans and got the perfect size loafs. This will be my go to recipe from now on!

  42. 5 stars
    Absolutely AMAZING moist pumpkin bread recipe! I loved it and it was a big hit with my family too. Thank you!!!! <3

  43. 5 stars
    This is the best pumpkin bread I have ever had or made! I would recommend this recipe to anyone! One tip though to increase the delicious flavour you can double or even triple all the spices or at least some of them. If you are looking for a good pumpkin bread recipe, stop here because this is it!

  44. Marie-Hélène

    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 😉

  45. 5 stars
    I just made this Pumpkin Bread! It turned out Delicious!! I made 6 small Bread Pans. I think about 2″x4″.

  46. 5 stars
    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!

  47. 5 stars
    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!

  48. 5 stars
    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!

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

  49. 5 stars
    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.

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