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
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.
Last Step:
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191 comments on “Incredibly Moist Pumpkin Bread”
Absolutely AMAZING moist pumpkin bread recipe! I loved it and it was a big hit with my family too. Thank you!!!! <3
Sounds good but a ton of sugar. No can do.
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!
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 😉
I just made this Pumpkin Bread! It turned out Delicious!! I made 6 small Bread Pans. I think about 2″x4″.
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!
Fantastic pumpkin bread! Not too sweet, spiced just right, and moist as can be.
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!
So glad you loved it Ruby!
Thank you so much for adding to making my Holidays Happy. May you receive in return.
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!
I made this for our teacher’s and they loved it! Thank you!
Love your pumpkin recipes. ThanksM
How long should it be baked if making the small loaves?
I substituted 3 small grated apples for half the oil. AMAZING!!
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.
Great recipe! My family loved this bread!
Next time I would try 2 pans instead of 3, and add a few minutes more bake time for 2 pans.
So moist & delicious!
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.
I want to make this… Thank you for sharing