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 these pumpkin loaves for my family while on a visit there. Two batches were made so they could be frozen and enjoyed later. Big hit around here and as well as being “incredibly moist”, they were wonderfully flavorful as well.
Great recipe! I do a lot..and I mean a LOT of baking for folks at work this time of year. First tried this quite a while back, and it has been a great hit!
We have adjusted the spices a bit to accommodate our family and friends, and have made literally hundreds of this recipe in mini loaves every holiday season for gifting and bake sales!
The newest add-in that has become a favorite is coffee-infused craisins..sounds strange, but the coffee just does something to this recipe in a good way!
Thanks again for such a versatile recipe! We have used craisins, raisins, Mini chips, espresso chips, and even cinnamon chips just to name a few!
Can sweet potato be substituted for pumpkin?
Hi Audra. That sounds good and yes, you could use pureed sweet potato as a substitution .
Can I use brown sugar in this as well?
Hi Natalie. Yes, you could substitute some brown sugar for some of the granulated sugar if you wanted.
This is THE VERY BEST pumpkin bread I have ever made!!!!!
Thanks Tom!
I was surprised at a) how easy & quick, b) how delicious! I added a teaspoon of vanilla, (just cuz I like vanilla).
Fantastic
Great taste and easy to make
Looking to shave off some carbs, I replaced HALF of the sugar with Gentle Sweet (Erythritol, Xylitol and Stevia blend). I used coconut oil for the oil. It was amazingly good! No one would guess the sugar reduction and the oil was great! It was SOOOOO moist!! I doubled the recipe and made three long loaves (sandwich loaf size)…baked at 350 for 59 minutes. It was just perfect! I also lined the pans with parchment after spraying them with nonstick cooking spray. I will definitely be making this again!
Best pumpkin bread ever…very moist and delish. Made in 2 9×5 pans …great height. Making more today as the two loaves are already gone…thanks for the recipe ‼️
Thanks Jan!
This recipe was amazing! So moist and the spices weren’t overwhelming!
Add 1/4 cup molasses
Very moist and delicious. Substituted oil with unsweetened apple sauce, did 1 cup sugar, 1 cup brown sugar, doubled all the spices and added vanilla. Family loved it. Next time I’ll add chocolate chips.
Absolutely perfect !!!! Super moist, as advertised
Great recipe. I made 12 mini muffins, 4 small sized foil pans and 1 regular 4×8 pan. Added mini chocolate chips, that’s what I had. Two pans for neighbors and the rest in the freezer.
What if any was your time adjustment on the muffins/small foil pans?
Can you add nuts? Can you add craisins?? Can you make these as Mini loaves Please answer quickly. I want to make these tomorrow. thanks so much!b
Hi Maxie. Yes you can add nuts and craisins. This recipe also does well for mini loaves.
Made this the first time, last March. It was very moist, even though I baked it in two 9×5 pans and had to bake a smidgen longer.
This is the only pumpkin bread I make now. My friend and family love it!I make them and wrap them in plastic and aluminum foil, and 6 months later it is still so moist and delicious! Very easy to make! Love this recipe. Thanks for sharing!
Thanks Karen!
I made this a couple years ago, and it was so good I wrote it down in my recipe book. This bread is sooo moist! Make this bread you’ll love it!
This is a fabulous pumpkin bread!! I completely followed the recipe but added chopped walnuts and dried cranberries.
I made sure I only baked for 50 minutes. Also, the recipe made 2 so I did freeze one.
I’m so happy with this pumpkin bread!