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.
Nutrition
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109 comments on “Incredibly Moist Pumpkin Bread”
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.
Exactly wExactly the recipe I needed for the holidays! Yah!!!
Easy to mix, and it super moist and delicious. I loved that it made three full size loafs!
❣️❣️❣️ yummy & put a pumpkin spice icing over it❣️❣️❣️ thank you ❣️
This is the best pumpkin bread recipe I’ve ever made!! Thank you!! My loaf pans were 9×5 and I got 2 loaves out of the recipe 🙂
I too made two of the larger ones and I agree , it’s the best recipe I have come across. Everyone loved it.
I made this with coconut oil and chocolate chips. Really good except some of it stuck to bottom of pan
Can i use coconut oil instead of vegetable oil ?
Pam, yes you certainly can.
Has anyone made this in a 9×13 pan? If so, do you double the recipe? Any adjustments to bake time?
Perfect recipe super moist and yummy. I topped the batter with turbinado sugar before popping in oven and it gives a nice crunchy crust that adds texture with the soft moist bread. Very easy to make as well.
How long do you suggest baking two 10 inch loaves