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”
My favorite pumpkin bread recipe, just tried it for the first time today and I feel like I’m in heaven. I did alter it slightly, I cut the recipe in half to just make one loaf, I swapped half the white sugar for brown and used both wheat and white flour.
Hi! How many actual loaves does the 1x recipe make?
Hi Erin. This recipe makes three 8 x 4 loaves.
Best recipe ever. I really want to put sone vanilla protein powder in it so I can have it for breakfast. Thoughts on if it’s a good idea and how much?
Hi Lara. We add protein powder to a lot of recipes but haven’t tried it with this one. Its a moist bread so you should be ok. I’d personally start out with two scoops and see how that does.
This recipe sounds great!!
Have you experimented with a gluten free no sugar option? I will try it with with a gluten free flour or almond & coconut flours and stevia for for the sugar.
Thanks for sharing!!
Thanks Charlene. We haven’t done that with this particular recipe, but yes we have used those substitutions on many other recipes with good results!
Can I make it as muffins
Hi Debra. Yes, this recipe will work for muffins as well.
FANTASTIC pumpkin bread! Very moist and the spices were perfectly, although I used heaping teaspoons of them as a personal preference. I made 2 loaves as I like “taller” quick breads. I wish I could rate this with 10 stars!
So glad you loved it Melinda!
great recepie, used pumpkin pure and less sugar came out great, also added walnuts great moist bread
Absolutely delicious!
This is the pumpkin bread I have ever made! So very moist and delicious. Everytime I make it I get lots of compliments on how good it is. I will never use another recipe.
I did add pecans and chocolate chips but it is the best pumpkin bread I ever ate. My girlfriend and her mother loved it as well and wanted the recipe.
Love this recipe. Very tasty.
Is your intent to use 2 pans or 3 pans?
Not really clear. I used 2 pans and a little wet on top although toothpick came out clean.
Thank you for sharing this recipe. I made this the weekend before thanksgiving as part of my goodie boxes I send to my Kids and grandkids. The bread was amazing and so very moist. The only change I made was I used a maple glaze to cover the loaf with and added chopped walnuts to the bread and on top of the loaf. I’ll be making this again this weekend and if I don’t mess up trying to post I’ll tag your site. Thanks again and Merry Christmas.
Best pumpkin bread I’ve ever made, very moist.
This is a great recipe. Bread is very moist. I added pecans to the batter.
Love this recipe. It’s the best. Can you make muffins out of this, and if so how many do you think it would make?
this recipe is AMAZING!!!, everybody in my family loved it so much!! is so moist and so good !! thank you!!
Very good and moist
This is very good. I changed it up a little. I only used half the sugar, plus used 1 cup of applesauce instead of the oil. Was still amazing!!
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!!!!
This recipe is great. I only had one bread loaf pan so I put the remaining batter in a bundt pan which turned out awesome! I will add a cream cheese frosting the the cake. I also used about 3 tsp pumpkin pie spice in lieu of the spices listed. I kept tasting the batter (a little) after each addition in order to determine the pumpkin pie like taste. I think 3 tsp is just enough to not over do it since these spices can be powerful. Thank you for sharing this recipe! This is a recipe to save for sure!
I baked the bundt at the same time as the one bread loaf pan. The bundt cake was done around 50 mins at 350.