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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426 comments on “Incredibly Moist Pumpkin Bread”
Best pumpkin bread ever. Love it!
Thank you Terri!
Thank you for answering my question about the mini loaves! Now I have another question… What if I used the pumpkin bread recipe to make oversized muffins? Do you think that would work? And what about temperature and time? Also, have you tried freezing this bread for any length of time? Thank you so very much I am looking forward to your response
You’re welcome Carole. Yes, the recipe will work well for muffins as well. Same temp but time for smaller muffins will be 16-18 minutes and 20-22 minutes for larger ones. This bread freezes very well for up to or longer than 3 months for best taste. Store in an airtight container, or wrap in plastic wrap and then in foil.
Can you sub olive oil as the vegetable oil? Does it change the taste or texture greatly? Thank you!
Hi Sam. Olive oil or coconut are good substitutions. We use these in many of our recipes at home as a sub for vegetable oil. It will have a minor effect on the taste but texture should be the same.
The baking time was confusing. In the recipe it says 50-55 minutes but in the notes it says “ We suggest checking on the pumpkin bread after 65 minutes then every 5 minutes thereafter.” I will keep checking it with a toothpick but 10-15+ minutes is a lot of difference
Hi M. Sorry for the confusion. We have this recipe on our list to update. 50-55 minutes will be enough time for average size loafs.
Can milk be used in place of water?
Hi Beth. Yes milk is a good substitute.
Yummy! I made two loaves with this recipe. Very moist as described. Everyone loved it. I had recently purchased some of the spices, so maybe their freshness added to the taste. I would make this again.
Thank you Natalie! Happy to hear that everyone loved it as well!
Pls how do I convert this recipe to mini breads for gift giving? I am senior and not too good with technology. Could like someone email me or something???
Hi Carole. This recipe will yield approximately 6 mini loaves as written so there is no conversion needed. Baking time will be around 335 minutes. Hope this helps.
This bread sounds delicious! I plan to make it in the morning.
Line 1 says to line the loaf pans with parchment. Line 5 says to pour into greased loaf pans. Which works best?
Hi Sandra. Sorry for the confusion. Either way will work well. We usually grease our pans.
We loved the bread. I used some walnuts and it worked great.
Thank you Cindy!
I accidentally used almost the entire 28oz can of pumpkin puree.
Tried to salvage it by not using all of the mixed wet ingredients.
Added enough wet batter to flour mixture with what I thought to be right.
It’s baking now but what else could I have done??
Hi Toni. Sorry to hear that happened. I hope it turned out ok. The only other recommendation in a situation like that would be to increase the other ingredients to the same amount of overage as the puree so you would be essentially almost doubling the recipe.
I made this recipe last week and it was AMAZING! It’s so moist and full of flavour. The cloves was a bit of a pain to grind but totally worth it. Both loaves lasted us all week stored in a glass Pyrex dish with lid. It has been my family of five’s go-to autumnal breakfast and I’ll certainly be making more of it. Thanks for sharing! x
Thank you Freya!
I made this substituting equal amount fresh home grown acorn squash for the pumpkin and baked it in a Bundt pan. I baked, cooled, and pureed the squash first. The best bread recipe ever! And I have made a lot! Thanks for sharing.
Sounds delicious Tania! Thanks!
I’m sorry to ask but is it 3 pan’s or 2? In the written instructions states 3pans but further down says.
Hi Sher. This recipe will yield 2 standard loaves or up to 4 mini loaves.
I cut this recipe in half and used (1), 8in L x 3.88in W x 2.47in H loaf pan and it spilled over while cooking.
Do you think this can be made into muffin tops
Hi Kenisha. The consistency might not be “muffin-like”, but the process should work fine.
So delicious! I actually made two dozen muffins with the recipe (30min cook time x 2 pans), did 2.5 cups of sugar vs 3 (2 cups white sugar, 1/2 cup brown sugar), and swapped veg oil with olive oil. Also added chocolate chips to half the batch ;-). Thank you!
Sounds delicious Romi. Thanks!
Absolutely perfect..especially the second day. It will keep for several days if covered or kept in a closed plastic container . I even forgot the eggs and it still was moist and tastes great!
Absolutely DELICIOUS and super moist!
Thank you for sharing this delectable delight. Just delish!!
Thank you Marlene!
This is absolutely hands down THE BESTEST MOIST PUMPKIN BREAD EVER! Thank you for sharing your recipe
Thank you Connie!
I made this yesterday and it was amazing. This will be my go two pumpkin bread recipe from now on.
Thanks Tracey! Glad you liked the recipe!
I’ve made this twice in the last month. My husband LoVES it! So easy to make and I love all that pumpkin spice flavor.
Thanks Nancy Jo! Glad you husband loves it too!
Tried to give this Five Stars but it wouldn’t let me. This is fabulous and easy to make!
Thank you Tina!