There’s something so cozy about the smell of pumpkin bread baking in the oven, especially during the fall season. It’s like a warm hug in a loaf pan! Today, I’m excited to share with you my secret to making the most incredibly moist pumpkin bread you’ve ever tasted. Perfect for breakfast, a snack, or even as a dessert, this recipe is sure to become a family favorite. Plus, it’s easy enough to whip up for those quick family dinners or as part of your weeknight dinner ideas.
Why You’ll Love This Recipe
- Moist and flavorful, thanks to the perfect blend of ingredients
- Easy to make with simple, everyday ingredients
- Perfect for fall gatherings or as a gift for friends and family
- Can be made ahead and stored for up to 5 days
- Freezes beautifully for up to 3 months
Ingredients
Here’s what you’ll need to make this deliciously moist pumpkin bread:
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this moist pumpkin bread:
- Line a 8×4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves).
- In a separate bowl, whisk together the eggs, pumpkin purée, vegetable oil, and water until well combined.
- Stir the wet ingredients into the dry ingredients just until moistened. Be careful not to overmix!
- Pour the batter into two greased 8×4 inch loaf pans.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Do not overbake – this is key to keeping the bread moist!
- Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are a few tips to ensure your pumpkin bread turns out perfectly every time:
- Use fresh spices: Ground spices like cinnamon, nutmeg, and cloves lose their potency over time, so try to use fresh ones for the best flavor.
- Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense bread.
- Check for doneness: Use a toothpick to test if the bread is done. If it comes out clean, it’s ready!
How to Serve
This moist pumpkin bread is versatile and can be served in many ways:
- Sliced and served with a pat of butter
- Toasted and topped with cream cheese or jam
- As a side for your favorite soups or stews
- Wrapped up as a gift for friends or neighbors
Make Ahead and Storage
One of the best things about this pumpkin bread is how well it keeps:
- Room temperature: The bread can be stored at room temperature in an airtight container for up to 5 days.
- Refrigerator: Wrap the bread tightly in plastic wrap or aluminum foil and store in the fridge for up to 10 days.
- Freezer: Wrap the cooled bread tightly in plastic wrap or aluminum foil and place in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or reheat in the microwave.
And there you have it – a simple, delicious recipe for moist pumpkin bread that’s perfect for any occasion. Whether you’re enjoying it for breakfast, as a snack, or as part of your easy pasta recipes or 30-minute meals, this bread is sure to be a hit. Don’t forget to check out more of our favorite pumpkin recipes dessert ideas and bread recipes sweet treats on TastyNiche. Happy baking!
Incredibly Moist Pumpkin Bread Recipe
Ingredients
Method
- 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 pans, bake for 50-55 minutes, then cool for 10 minutes before transferring to wire racks.