Incredibly Moist Pumpkin Bread Recipe

5 from 475 votes

This Moist Pumpkin Bread Recipe is a must-have for your Fall baking list! Bursting with rich pumpkin and warm cinnamon, it’s the perfect seasonal treat to enjoy with your morning coffee or as a cozy dessert. Trust me, once you try it, it’ll quickly become one of your go-to favorites!

Prep Time15

Cook Time50

Total Time1 5

Course: Snack

Cuisine: American

Keyword: pumpkin bread, pumpkin bread recipe, pumpkin quick bread

Servings: loaves

Calories: 2904kcal

Author: Jill

Ingredients

3 1/2 cups all-purpose flour
3 cups granulated 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

Line a 8x4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
In a large mixing bowl, combine dry ingredients.
In a separate bowl, whisk the eggs, pumpkin, oil and water.
Stir into dry ingredients just until moistened.
Pour into two greased 8x4 inch loaf pan.
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.

Notes

This is the most perfect Pumpkin Bread! It’s lightly spiced, incredibly moist and full of fall flavor. Pumpkin Bread is super simple and quick to make and will last for several days.
You don’t need an electric mixer to make this recipe - it doesn’t require much mixing and can be easily done by hand.
Baking times will vary depending on your oven. Do cover the bread with a loose layer of foil halfway through baking time to prevent it from becoming too brown.
We suggest checking on the pumpkin bread after 65 minutes then every 5 minutes thereafter. A toothpick inserted into the middle should come out clean.
We have found that this Pumpkin Bread tastes even better the day after it has baked.

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