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Moist Pumpkin Bread Recipe
Emily

Incredibly Moist Pumpkin Bread

This incredibly moist pumpkin bread is warmly spiced, perfectly sweet, and stays tender for days. A fall favorite that’s easy to make and great for breakfast, snacks, or gifting.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 20 slices
Course: Bake Your Own Bread
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tsp ground allspice
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 15 oz pumpkin purée
  • 3/4 cup vegetable oil
  • 2/3 cup water

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • loaf pans (9x5-inch)
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves.
  3. In another bowl, beat eggs, then add pumpkin purée, vegetable oil, and water. Mix until smooth.
  4. Gradually stir wet ingredients into dry mixture until just combined. Do not overmix.
  5. Divide batter evenly between prepared loaf pans.
  6. Bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
  7. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.

Notes

Enhance with chocolate chips, chopped walnuts, or dried cranberries. Store wrapped at room temperature for 2–3 days, or freeze for longer storage. Tastes even better the next day as the flavors deepen.