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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193 comments on “Incredibly Moist Pumpkin Bread”
I’ve never made a pumpkin bread with 4 “warm” spices before and it made all the difference in taste. This bread is G-O-O-D and yes, wonderfully moist.
How long should I cook if using the small individual size pans (size of my hand)?
Amazing pumpkin bread. I added 1 cup of ski sweet chocolate chips, and made mini cupcakes with a cream cheese frosting for an Octoberfest party.
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This recipe is so easy to make and delicious! We roasted our own pumpkins too and it’s simply amazing. The process is simple yet time consuming. Everyone who tries a slice will say it’s worth the wait. Highly recommend.
The best moist pumpkin bread and moist ever
I just made this recipe today. I brought a loaf to my euchre night with friends and it was polished off. I received several compliments. It is delicious. I tweaked it a bit. I substituted one cup of whole wheat for one cup of white flour. I reduced the sugar by a third. I used one cup white and one cup light brown sugar. I doubled the spice and toasted it lightly in a pan before adding it. I had no allspice so I crashed a tiny amounts of black pepper with the mortar and pestle. I didn’t know pumpkin bread would be so good. Oh yes, are used fresh pumpkin that I puréed. Excellent recipe.
Could you use coconut oil in place of canola oil?
April, yes you can use 1:1 substitute although it will change the flavor slightly.
If you’re trying to reduce oil, try applesauce instead and decrease sugar. Can’t lose with this recipe!
Can you use a sugar alternative like monk fruit?
You sure can Susan.
Oh my gosh this recipe is so moist and delicious. I will keep making this pumpkin bread and my husband loved it. It’s a definite keeper
Do you bake all 3 pans at the same time or do you bake them one at a time?
All three together.
Hi, can you use pumpkin pie spice in place of the the spices listed and if so, how much to use. Thank you.
Jennifer, yes you can. It should be a 1:1 ratio to replace the nutmeg, cinnamon, cloves and allspice.
Thank you, Jill. Can you please tell me what do you mean by 1:1 ratio? Can’t wait to bake this .
Meaning use the same amount of the of pumpkin spice as you would those listed ingredients.
Best pumpkin bread ever. Been making this recipe for years. Olive oil works nicely for this. You can also halve the oil with half applesauce. I use two cups of sugar not three. Delicious.
Thanks so much for sharing your recipes!
moist and very flavorful! I believe I have a new pumpkin bread keeper!
This pumpkin bread was awesome. Great flavor
This is holy cow amazing! I made the entire batch of batter not knowing it makes three loaves, but it will be no problem at all to eat. I’ve already almost finished the first loaf and will bake a second one later this week. Even after a few days, the loaf is super moist and delicious. I’ve been craving it as a snack since I made it! All the remainder of my homemade pumpkin puree will be used to make this again and again.
Best I’ve ever made! I don’t do vegetable oil, so I substituted it for butter! Turned out great!
Exactly same recipe my dear MIL gave me 50 years ago-except for spices-I use 3 tsp cinnamon and 1 tsp nutmeg. My loaf pans a little larger so I make 2 of them plus 3 mini loaves.
How long did you bake your loaves
my whole house smells wonderful! in the oven now.
Totally awesome!!!! So moist and great flavor. Gave as gifts and gave y’all recognition for the recipe. My friends are asking for seconds lol. Best ever. Thank you