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”
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.
Looks great, will bake the recipe tonite
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.
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!
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.
This pumpkin bread is so good! We like it with a little cream cheese!
This is my grandmothers recipe she made over the holidays. She added 1 jar of halved maraschino cherries to the batter.
Great recipe! Thank you!
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.
I just made and I only used 2 loaf pans it fit with room to bake up. They are in the oven now
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.
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!
Thanks for your recipe of Spiced Maple Butter. Gotta give it a try.
I can put pumpkin spice instead
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.
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 sharing.lol
This is the best pumpkin bread I’ve ever made and had. Yum!!!
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!
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!!
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!
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.
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!