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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.
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This is my go to recipe for pumpkin bread! Deliciously moist and freezes perfectly. I get asked to make this every fall by friends and family. Seriously THE BEST EVER!!!!
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.
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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use one bundt pan for this recipe?
Hi Dora. Yes, a Bundt pan will work for this recipe. Depending on the size of the Bundt, you may have enough for a small loaf as well.
Loved how MOIST this bread is! I made a couple of changes: used 1/2 whole wheat and 1/2 white baking flours. Reduced to 2 c sugar, using 1/2 white and 1/2 light brown. Added a splash of vanilla and a dash of ground ginger. It. Turned out amazing baking for exactly 50 minutes. Love!
Thanks Janette!
GREAT RECIPE, THIS ISN’T THE 1st TIME I’VE MADE THEM & LOTS OF COMPLIMENTS, THANKS FOR SHARING!
Thanks Chris!
Can I use real pumpkin puree. If so how much and any thing else I need to change or add ? Thank you
Hi Debbie. Yes, real puree will work great with no changes.
This recipe by no means fits an 8 x 4” baking pan. I used 9 x 6” pan & filled 6 muffins .
How many muffins would it yield if I halved this recipe?
Hi Kelly. Halving this this recipe will yield about 12 regular muffins.
Super moist, easy pumpkin bread that my whole family requests again and again!
Yay! Thanks Amani!
Good stuff! I sub milk for water and add 1 tsp vanilla Also I sometimes throw in some pecans or walnuts. As is it’s great! I just tweaked it to my family. I really want to try yogurt in place of water but I just forgot! I’ve made 8 loaves so far! One time I used the canned pumpkin pie mix and that worked fine! That’s the easy route if you don’t have these spices laying around!
Thanks Missy!
I have “pumpkin spice”. Can I use that instead of cinnamon, cloves, and nutmeg?
Hi Debble. Yes, you can use 1 3/4 tablespoons of the pumpkin pie spice as a substitute for the individual spices.
You can use the canned pumpkin pie mix it already has the spices and some sugar added! I’ve used it and just cut the sugar to 2.5 cups instead of 3
Can you substitute milk for water and butter for oil in this recipe?
Hi Deanna. Yes, those substitutes work well with this recipe.
Is this really 487 carbs for one slice?
Hi Klein. The nutritional info listed is approximate for an entire loaf. So you would divide that by how many slices you made.