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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561 comments on “Incredibly Moist Pumpkin Bread”
Last Christmas I used your recipe to make mini loaves of pumpkin bread for our Sr Sunday School class. I made 42 loaves and a year later, I’m still hearing how delicious it was. The only change I made, was to replace the individual spices with 3 1/2 tsp of pumpkin pie spice.
Needless to say, I’m going to make them again this year, as gifts for them. We love moist breads and this is the best. Thank you for sharing.
Thank you Bev! 42 loaves!? WOW.
I really didn’t care for it . I would describe it more like a spice cake .It did have the consistency of a bread .. Crumb was just ok . . The pumpkin definitely a back note at best ..
Could you use pumpkin pie spice & can you add chocolate chips?
Hi Linda. Chocolate chips are a great add in for this bread! The spices used in the recipe are the ones used to make pumpkin spice. You could use 1 3/4 tablespoons of the pumpkin pie spice as a substitute for the individual spices.
This is a phenomenal pumpkin bread recipe! It’s super moist with delicious flavor! Our whole family loved it and after sharing some extra with friends, I was asked to share the recipe 🙂 so I decided to treat them and whipped up another batch as it’s really such an easy recipe to put together! I had all ingredients on hand and just had to pick up a can of pumpkin. Another thing I love is that it yields enough in one shot to keep a loaf and share a loaf! 🙂 I will for sure make this every fall!!
Yay! Thank you Jen!
Pumpkin Bread was very delicious everyone loved the recepie
Thank you Rosemary!
This was the most delicious and most Pumpkin Bread I’ve eaten so far! It has the perfect amount of spices! Great Recipe! Everyone loved it!
Thank you Kimberly!
I used 4 tsp of cinnamon, otherwise, I followed the recipe. I made 3 smaller loaves, and topped with oatmeal. I placed a sheet pan under the loaves, as well. I set my timer for 50 minutes, but will begin checking at 40 minutes. I made this recipe about 5 years ago, and it’s delicious. Can’t wait to have it, again!
Thank you Wendy!
Agree that this recipe turns out so moist! We always like chopped pecans in ours which can be added in preferred quantity. I didn’t find it necessary to cover with foil while cooking, but I kept a close eye on it to make sure didn’t over brown.
Thank you Clara!
SUPER delicious!! Received many compliments on how great it was. I added a little less sugar (1/2 cup less) because I added chocolate chips and it was perfect!
Thank you Dawn!
This has been my go to pumpkin bread recipe for several years now. It’s moist and full of flavor, everyone that has had it has loved it. The only change I make is I don’t like nutmeg so I add extra cinnamon and allspice. I always get 6 mini loaves out of the recipe.
Thank you Patti!