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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447 comments on “Incredibly Moist Pumpkin Bread”
If you are using the mini pans, how many loaves would it make?
Hi Georgia. This recipe will yield 4-6 mini loaves depending on size.
First and foremost the pumpkin bread came out amazing and tasted awesome. This recipe helped me bond with my mom as we haven’t baked together in years. I would 10/ 10 recommend this recipe to others.
That’s awesome Grayson. Thank you!
My grandson loved this bread. I will be making it often this fall for my family!
So glad he loved it Tina! Thanks!
Just a question. How many loaves does this recipe make? The notes say three, the recipe says two and someone in the comments wants to half it and you state that would be too big for one loaf pan. Can you please clarify. Thanks!
Hi Kathleen. This recipe as written will yield two larger (9×5) loaves or three smaller loaves. If you halved the recipe and used an 8×5 loaf pan it will be too much for that pan.
I always add a bag of fresh cranberries to mine, then it’s perfect for 2 loaves.
This pumpkin bread is excellent. Also added chocolate chips. Whole family loved it. Thank you!!!
Thanks Janet!
Can you use applesauce instead of oil and how much do you think?
Hi Terry. Yes, applesauce will work well as a substitute. I would use 1/2 cup and see how the batter looks and add the other 1/4 cup if necessary.
I love this bread. I lined the pan with parchment paper and it came out of the pan perfectly!
Thanks Laura!
Hi Jill,
I would like to make this pumpkin bread for my celiac friend. Can I sub GF flour 1:1 for the normal one? Would I need to make any other changes? I have tried to find clues in the comments but haven’t found anything- yet.
Hi Maria. Yes, GF flour will work well and you can sub 1:1. I did find Jennifer’s comment that may be helpful as well. “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.” Hope this helps.
My family absolutely makes me make this recipe often. It’s the only pumkin bread recipe I use. I do only add 1 1/2 cups sugar, and I use a full cup of olive oil. The spices really come out, when I use less sugar
SO glad to hear that Melinda! Thank you!
Question: If I cut the recipe in half, would that make a single 9×5 loaf and taste the same? I can’t work with 3 8×4 loafs. Thank you so much for your time.
Hi Donna. Halving the recipe will yield too much for one 9×5. You will get a loaf and a few muffins or mini loaf.