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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
156 comments on “Incredibly Moist Pumpkin Bread”
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!
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!
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.
If using 2 –9×5 pans, how long to bake ??
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.
How long did you bake it for in the 9X5 pan?
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
Delicious. Made 6 mini loaves and baked 35 minutes. Turned out perfect.
Can you sugar substitute instead of sugar I am diabetic
I made this and my family LOVES it! Can’t get enough!
Can this be made in mini loaves? How many will it make? Do I need to adjust baking time?
What a great recipe. I’m gluten free. So I used Bob’s red mill gluten free flour (cup for cup) and it worked great. I also substituted one cup of granulated sugar for 1 cup brown sugar.
Great recipe. Big hit for everyone
Yes…the recipe for pumpkin bread…moist!
I used less sugar…2 cups.
It is a keeper. Thank u
Hi Sandy!
Thanks for the note on the less sugar in the bread. I will be using that in the future!Thanks again!!
This is the best pumpkin bread recipe I have ever made. So glad I found it. Thank you!
I don’t have allspice, nutmeg or cloves. Can you substitute those for anything else? If so, what and how much?
I’m thinking you could use the pumpkin pie mix since that already has the spices in it
I added cream cheese and walnuts… amazing, delicious and I so moist… I will make this again and again.
How much cream cheese did you add?
did you add it to the batter or as a glaze on top?
Made your Pumpkin bread recipe this morning . Did not have allspice so I used pumpkin pie spice instead. It worked fine. The bread is “Delicious “
Thank you sharing your amazing recipe!❤️❤️
I The allspice is an important part of this recipe. Next time you make it please try it. It brings it to another level.
I’ve never made a pumpkin bread with 4 “warm” spices before and it made all the difference in taste. This bread is G-O-O-D and yes, wonderfully moist.
How long should I cook if using the small individual size pans (size of my hand)?
Amazing pumpkin bread. I added 1 cup of ski sweet chocolate chips, and made mini cupcakes with a cream cheese frosting for an Octoberfest party.
file:///var/mobile/Library/SMS/Attachments/da/10/D2444A55-EDD6-4EBC-8C50-84FA74AD068C/IMG_3266.png
This recipe is so easy to make and delicious! We roasted our own pumpkins too and it’s simply amazing. The process is simple yet time consuming. Everyone who tries a slice will say it’s worth the wait. Highly recommend.
The best moist pumpkin bread and moist ever
I just made this recipe today. I brought a loaf to my euchre night with friends and it was polished off. I received several compliments. It is delicious. I tweaked it a bit. I substituted one cup of whole wheat for one cup of white flour. I reduced the sugar by a third. I used one cup white and one cup light brown sugar. I doubled the spice and toasted it lightly in a pan before adding it. I had no allspice so I crashed a tiny amounts of black pepper with the mortar and pestle. I didn’t know pumpkin bread would be so good. Oh yes, are used fresh pumpkin that I puréed. Excellent recipe.
Could you use coconut oil in place of canola oil?
April, yes you can use 1:1 substitute although it will change the flavor slightly.
If you’re trying to reduce oil, try applesauce instead and decrease sugar. Can’t lose with this recipe!
Can you use a sugar alternative like monk fruit?
You sure can Susan.
Oh my gosh this recipe is so moist and delicious. I will keep making this pumpkin bread and my husband loved it. It’s a definite keeper
Do you bake all 3 pans at the same time or do you bake them one at a time?
All three together.
Hi, can you use pumpkin pie spice in place of the the spices listed and if so, how much to use. Thank you.
Jennifer, yes you can. It should be a 1:1 ratio to replace the nutmeg, cinnamon, cloves and allspice.
Thank you, Jill. Can you please tell me what do you mean by 1:1 ratio? Can’t wait to bake this .
Meaning use the same amount of the of pumpkin spice as you would those listed ingredients.
Best pumpkin bread ever. Been making this recipe for years. Olive oil works nicely for this. You can also halve the oil with half applesauce. I use two cups of sugar not three. Delicious.
Thanks so much for sharing your recipes!
moist and very flavorful! I believe I have a new pumpkin bread keeper!
This pumpkin bread was awesome. Great flavor
This is holy cow amazing! I made the entire batch of batter not knowing it makes three loaves, but it will be no problem at all to eat. I’ve already almost finished the first loaf and will bake a second one later this week. Even after a few days, the loaf is super moist and delicious. I’ve been craving it as a snack since I made it! All the remainder of my homemade pumpkin puree will be used to make this again and again.
Best I’ve ever made! I don’t do vegetable oil, so I substituted it for butter! Turned out great!
Exactly same recipe my dear MIL gave me 50 years ago-except for spices-I use 3 tsp cinnamon and 1 tsp nutmeg. My loaf pans a little larger so I make 2 of them plus 3 mini loaves.
How long did you bake your loaves
my whole house smells wonderful! in the oven now.
Totally awesome!!!! So moist and great flavor. Gave as gifts and gave y’all recognition for the recipe. My friends are asking for seconds lol. Best ever. Thank you
I made this pumpkin bread this morning. It turned our great! I used half n half instead of water, added dried cranberries and walnuts. I put a light/thin frosting of powdered sugar with cream cheese. Yummy! and easy. Thank you.
Looks great, will bake the recipe tonite
I have made this recipe a number of times. The first time I put the batter in two pans and added mini chocolate chips in the other batter. The one with chocolate chips was so good. This is amazing. Made sure I stocked up on pumpkin so I could make it over and over.
This is absolutely amazing. So moist and the spices are spot on! I did substitute whole milk instead of water. And I did use some brown sugar instead of all granulated sugar (I used 2 c. Granulated sugar, and 1 c brown sugar). This is my new go-to pumpkin bread! The recipe for me made 2 loaves. Thank you for sharing! Best pumpkin bread ever!
This was so moist. Everyone loved it. I used milk instead of water and two loaf pans. Needed to cook a about 10 minutes longer too, but so worth it.
This pumpkin bread is so good! We like it with a little cream cheese!
This is my grandmothers recipe she made over the holidays. She added 1 jar of halved maraschino cherries to the batter.
Great recipe! Thank you!
Very tasty. I was a bit confused because it said it makes two loafs but to divide the batter in three. I did three and think I will do two next time so the slices are bigger.
I just made and I only used 2 loaf pans it fit with room to bake up. They are in the oven now
I just made some loaves today and they came out amazing and they taste even better so good I am so saving this recipe under favorites for another time.
Made this a couple of nights ago and it was AMAZING. Slathered Spiced Maple Butter on each slice and it was so heavenly! Spiced Maple Butter: 3 sticks butter, softened, 1 cup pure Maple syrup, and 1/2 tsp ground cloves. Whip everything in the mixer until creamy consistency. Thank you so much for the super tasty and moist Pumpkin bread recipe!
Thanks for your recipe of Spiced Maple Butter. Gotta give it a try.
I can put pumpkin spice instead
Yum! I made this into a large batch of pumpkin muffins instead of loaves, and they turned out super tasty and moist. I added a little bit of extra cinnamon to this, and used milk instead of water. If anyone else is looking to transfer this recipe from bread to muffins, I baked them in lined trays for about 20-21 minutes at the same temperature.
Tried it this Christmas made 2 bunt cakes after everyone got what they wanted there wasn’t much left for me just made 2 more and im not sharing.lol
This is the best pumpkin bread I’ve ever made and had. Yum!!!
This was divine, my whole house smelled so good, went to sleep with such a feeling for the holidays. Super moist, thought because the recipe didn’t call for butter, that it wouldn’t be so moist, but it didn’t disappoint and it tasted Soooo good.
Thank you!
Made this bread it is wonderful & taste great. I did make a few changes to my version as follows, but super moist & delicious. My family gobbled it up.
Split Sugar measurement as 1/2 granulated & 1/2 dark brown sugar to equal the 3 cups. Omitted the water, used milk instead same amount & added a tsp vanilla.
You can’t go wrong with this recipe. It smelled amazing cooking also!!
I made three loaves for three family members and they each loved it so much they were threatening each other if someone touched their loaf lol. This is so moist. The spices are spot on. This is going in my arsenal of to die for recipes. Thank you!
I haven’t tried the recipes yet but I plan on it. They look very yummy. Although I am thankful for you sharing your recipes I found it very hard to read through your site because of all the ads. This was my first visit so maybe I just didn’t navigate well. Thank you again for the recipes. My blessings to you and your handsome boys.
Most perfectly moist Pumpkin Loaf I have made. Great flavor and texture. I used two loaf pans and got the perfect size loafs. This will be my go to recipe from now on!
Absolutely AMAZING moist pumpkin bread recipe! I loved it and it was a big hit with my family too. Thank you!!!! <3
Sounds good but a ton of sugar. No can do.
This is the best pumpkin bread I have ever had or made! I would recommend this recipe to anyone! One tip though to increase the delicious flavour you can double or even triple all the spices or at least some of them. If you are looking for a good pumpkin bread recipe, stop here because this is it!
Lol. Made a double recipe and divided it in half to garnish them differently. Poured chocolate chips in the first half, poured them in bread pans and then realized I had forgotten to add the pumpkin puree!!! Did so in the other half. Let’s see how the first two come out! The dough was thick. I hope it rises 😉
I just made this Pumpkin Bread! It turned out Delicious!! I made 6 small Bread Pans. I think about 2″x4″.
I made this yesterday and it came out PERFECT, added sugar free chocolate chips to the batter. It was super moist, which was exactly what I wanted. Only thing was the batter did not make 3 8×4 loaf pans only enough for 2 8×4 pans. I will definitely be making this again!
Fantastic pumpkin bread! Not too sweet, spiced just right, and moist as can be.
I made this recepie today. I doubled recepie and made 2 loaves. I give it a 5 star. This will be my pumpkin bread recepie! I’ve made pumpkin bread for many years and this is the best moist and awesome flavor that I’ve made! I used fresh pumpkin not canned pumpkin. Thank you for sharing this awesome recepie!
So glad you loved it Ruby!
Thank you so much for adding to making my Holidays Happy. May you receive in return.
Fantastic! I made 2 loaves (to freeze for later) and 6 muffins (to enjoy now). It was very moist, and the spice amounts are perfect. I used a fresh pie pumpkin instead of canned. I baked it for 1.5 hours at 350* and scooped out the insides. It was a little over 15 oz. Will keep this recipe so I can make it every year!
I made this for our teacher’s and they loved it! Thank you!
Love your pumpkin recipes. ThanksM
How long should it be baked if making the small loaves?
I substituted 3 small grated apples for half the oil. AMAZING!!
I made them as muffins. 22 Mins for large muffins and 17 Mins for the mini muffins.
I am making them again. Adding brown sugar to the top of one, chocolate chips to one, and a sweetened cream cheese to one.
Great recipe! My family loved this bread!
Next time I would try 2 pans instead of 3, and add a few minutes more bake time for 2 pans.
So moist & delicious!
LOVE this recipe. It was super moist but instead of the water I used buttermilk because I had it. OMG, it’s truly delicious. I also added candied nuts to top prior to baking.
I want to make this… Thank you for sharing