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A stack of fluffy pancakes drizzled with syrup and topped with butter.

Perfectly Moist Pumpkin Bread

This pumpkin bread is wonderfully moist, flavorful, and perfect for fall. Easy to make with simple ingredients, it yields a delicious treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dried ingredients
  • 2 cups sugar
  • 1 cup grapeseed oil or olive oil or neutral oil
  • 4 eggs eggs
  • 15 to 16 ounces canned pumpkin not pie filling
  • 3/4 cup water
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 to 1.5 teaspoons fine sea salt or kosher salt I use 1.5 teaspoons
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg or less, or freshly grated
  • 1/2 teaspoon cloves optional, I never use
  • 1/2 teaspoon allspice optional, I never use

Method
 

  1. Preheat oven to 350ºF (175ºC). Grease loaf pans.
  2. Beat sugar and oil until blended. Add eggs one at a time, then mix in pumpkin and water.
  3. Mix in flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until just combined. Pour into pans.
  4. Bake for 45-60 minutes, checking doneness after 30-45 minutes. Loaves are done when center springs back.
  5. Cool in pans for 15-20 minutes, then transfer to racks to cool completely before slicing.

Notes

For best results, do not overmix the batter to keep the bread moist and tender.