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”
Hey I tried to this recipe For the first time on last Friday and it came out really good. Better than I could have imagined! You need to try this recipe immediately!
Just wondering if you could add a package of vanilla instant pudding to this.?
Hey Sharon. Yes, you could do that with good results.
Excellent recipe. 2nd time making this wonderful pumpkin bread. My granddaughter voted to add chocolate chips this time.
This is the recipe I have used for years. No idea where I got my recipe. Only thing I can see that is different is mine calls for a scant tsp. of mace. It is a very moist bread.
This recipe turned out great. Just the right amount of sweetness and moisture.
This is the same as my grandma’s recipe from at least 40 years ago. Very happy to find it on Pinterest.
I added 1 cup of chopped nuts, 1 cup of light raisins and 1 cup of chopped dates and instead of water I added milk
I love this recipe, but I have added other item. I added 2 ripe bananas and omit the spices but added a rounded teaspoon of Pumpkin Spice. This recipe came out really good enough sweet and Pumpkin moist taste. Thank you.
That sounds delicious Rhoda!
Baking in the oven as I type. Smells delicious. The recipe cut out on me every 30 seconds… literally every 30 seconds I had to reconnect with website. Most stressful baking experience ever. Never again, even if it is scrumptious.
Hi Julie. Sorry to hear you had problems with the recipe loading. You can also print the recipe in the recipe card. I hope the bread turns out great!
Take a Photo of the recipe with your smartphone. I use Pinterest recipes and I’m always afraid my internet will quit on me. I will make your baking experience less stressful. My best to you.
How much of pumpkin pie spice can I use
Hi Diana. If you are looking to use the pumpkin pie spice instead of the other spices, you can use 4 1/2 teaspoons in place of the other spices. Basically, the spices in this recipe are what make pumpkin pie spice.
I added a cup of chopped walnuts and a cup of semi-sweet chocolate chips….This was a super moist, tasty pumpkin bread recipe!!
Thanks Jo!
Delicious!!!
Thanks Terri!
Just love how the Pumkin Bread turned out.
Thanks Debra Lea!
I like the flavor butter gives, can it be used instead of oil?
Hi Kim. Yes, butter works well as a substitution in this recipe.
I would like to make mini. Loaves of your moist pumpkin bread for Christmas gifts. How many will I get from this recipe and how long will I need to bake them? I have never seen a recipe shared that has all 5 star reviews and such radiant comments. Thank you so much!
Hi Bev. You should get 6 mini loaves. Baking time may vary but around 35 minutes. Let us know how they turn out!
It was amazing. I took it to Thanksgiving Dinner. It was a hit. I crushed almonds for on top and after the bread started to bake a skin I spread a layer of those almonds on top and pressed them slightly in with a clean paper towel. Looked great and tasted great.
Thanks Craig, this sounds great!
I have made this three times now. The last two times I add a powdered sugar glaze and broil on HI for 2-3 minutes. 2 cups powdered sugar, 1/3 cup of milk.
This sounds great Lynette!
It was wonderful
Moist and great taste!
I have made this recipe 3 times now and the bread turns out perfect every time! This last batch I made with fresh pumpkin puree and its even better!! Yummo!
Thank you Jennifer!