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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378 comments on “Incredibly Moist Pumpkin Bread”
Just made this and it came out really good! Made one 9×5 and three 3×5 loafs. I did cut the sugar to 2 1/2 cups as 3 cups seemed excessive.
Thanks Heather!
I made this and it was very good, my Father in law said he was very pleased with the taste and had asked me to add some walnuts into the bread next time, I used fresh pumpkin from my garden.
Thank you Tina!
Ok so it says you need 3 pans. Then says to put parchment paper in A pan. Then later says grease two 8×4 pans. Soooo how many pans and why am I greasing 2 of them and parchment paper in 1 ?!?
We are working on updating those issues. This recipe will yield 2 standard loaves or up to 4 mini loaves. You can grease the pans or use parchment paper and have good results.
Jill, It is exactly as you said. The most moist bread I’ve ever made! Huge hit with my family and friends! Thanks for sharing!
Thank you Diane!
This sounds delicious. My brother-in-law loves pumpkin bread/pumpkin anything but he’s vegan. What would be a good substitute for the eggs in this recipe? Thank you!
Hi Texas Gal. There are lots of good alternatives depending on what you may have on hand. Check out our Egg Substitutes,
DELISH! Just the right amount of spice. And the bread is so moist. I’ve made it a couple of times. It’s a new family favorite.
Thanks Charene!
My grandmother made this recipe. She always added one jar of maraschino cherries drained and cherries cut in half. Stir cherries into the batter. I have made many times. It is a great gift recipe. ❤
I cut the white sugar by a 1 1/2 cup and added brown sugar 1/2 cup
5* rating all the way!!! So many compliments! Won’t let me give a 5 star rating:(
Thank you Judy!
Every time DELICIOUS!!!
Thanks Ana!
Making it for the second time in a week because both loaves from the first batch were demolished and enjoyed, even by my very experienced baker friend.
Thanks Sharon!
I would like to use pumpkin pie spice rather than the individual spices listed but am not sure how much to add. Help please. Thank you
Hi Jane. You could substitute 1 3/4 tablespoons of the pumpkin pie spice as a substitute for the individual spices.
Confusing on how many loaves this recipe makes. At one point, it says 3 loaves but in other parts, it says 2 loaves. In the body of the recipe it says to use parchment paper in a loaf pan but further down, it says to grease 2 loaf pans. Considering the amount of batter, I assume it makes a total of 3 loaves?
Hi Laurie. Typically the recipe yields enough for two 9′ loaf pans. Some readers use mini loaf pans, 8″ loaf pans or a mixture of both and muffins tins as well.
It’s basically the Pillsbury recipe, makes 2 loaves.
Love this recipe. Have used it for several years and ALWAYS get compliments on how moist and flavorful the loaves are. I made a slight change- use apple juice instead of the water and use 2 cups white sugar and 1 cup brown sugar.
Thanks Kathy!
The first time I made this bread, I followed the recipe to the letter. It was delicious. I just made it again and this time I substituted in the apple juice and brown sugar as suggested. Another delicious rendition of this pumpkin bread. This recipe is a family favorite. Thank you both for sharing.
Can I use 100% canned pumpkin instead of purée I purchased the wrong ingredient. Is there anything I need to add to compensate for this?
Hi Stephanie. Don’t worry, you are ok using the canned pumpkin instead of the puree. No other additions are needed.
I use 2 tsp. of organic pumpkin pie spice in place of all the seasonings. It is the actual measurement and saves time. Taste will be the same too.
Made twenty four pumpkin muffins with this recipe. So soft and delicious. I actually used olive oil to health it up. Is still delicious and moist.
Thank you Sally!
So tasty! I added chopped walnuts. The loaves were gone in two days. Will be making again for sure. The page won’t let me give it five stars. It deserves all five!
Thank you Barb!
I made it and the results were fantastic! I am a Baking and Pastry Chef so I dare to made some changes with very nice results. I reduced the sugar 1/2 cup, and I added 1/2 cup of brown sugar plus 2 cups of the granulated. Brown sugar incorporates even more moisture from the molasses, and reducing the sugar makes it the way my family loves, not overly sweet, just sweet enough. Moreover, I added 1 cup of roasted walnuts. Love it! Thanks!
Sounds great Elizabeth! Thank you!
Excellent
Best I’ve had.
Thank you Janet!
Delicious as always! This has been my go-to pumpkin bread recipe for years! So I know I’m not going crazy…has there been a change to the actual recipe? Like a few others, I also recall the original recipe saying it made 3 loaves. This is my first time using the recipe this year and, while it does taste incredible, it also tastes a bit different than in past years. Have the ingredients changed at all? Or the quantities of anything? Thanks for a great go-to recipe!
Thanks Ashley! This is the same recipe we have always had with no change in ingredients or quantities.
This pumpkin bread is amazing, I’ll never use different recipe!
Thank you Lydia!