Name: Incredibly Moist Pumpkin Bread
Prep time: 15 min
Cook time: PT-488454H59M4S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 3 cups granulated sugar; 4 large eggs; 1 can (15 oz) pumpkin puree; 1 cup vegetable oil; 2/3 cup water; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon ground ginger; Optional: 1 cup chopped walnuts or pecans

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This incredibly moist pumpkin bread is rich, tender, and full of comforting fall spices. It’s the kind of loaf I make when the air gets crisp and I want my kitchen to smell like cinnamon, nutmeg, and everything cozy. It’s simple to make and perfect for breakfast, dessert, or a snack with a warm drink.

Incredibly Moist Pumpkin Bread

Why You’ll Love This Recipe

I love this pumpkin bread because it’s deeply flavorful, perfectly moist, and versatile. It’s not just for fall — I find myself craving it year-round. The recipe yields a generous amount, so I often give a loaf away or freeze one for later. The texture is just right: soft, dense, and never dry. Plus, it’s easy to customize with nuts, chocolate chips, or even a streusel topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups all-purpose flour
3 cups granulated sugar
4 large eggs
1 can (15 oz) pumpkin puree
1 cup vegetable oil
2/3 cup water
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: 1 cup chopped walnuts or pecans

Directions

I start by preheating my oven to 350°F (175°C).
Then I grease and flour two 9×5-inch loaf pans.
In a large mixing bowl, I whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, I combine the eggs, pumpkin puree, oil, and water until smooth.
I pour the wet ingredients into the dry ingredients and stir until just combined. If I’m adding nuts, I fold them in now.
I divide the batter evenly between the prepared pans.
I bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Once out of the oven, I let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 2 standard 9×5-inch loaves, yielding about 16-20 slices total.
Prep time: 15 minutes
Bake time: 60-70 minutes
Total time: Approximately 1 hour 25 minutes

Variations

I like to mix things up depending on the season or who I’m serving. Sometimes I reduce the sugar to 2 1/2 cups if I want it slightly less sweet. Swapping the water for apple cider gives a subtle fruity depth. For added crunch and flavor, I stir in a cup of chopped walnuts or pecans. Chocolate chips also work great for a sweeter twist. And when I want to go all out, I top the batter with a cinnamon-sugar streusel before baking.

storage/reheating

Once the loaves are fully cooled, I wrap them tightly in plastic wrap or store them in an airtight container. They keep well at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. When I want a warm slice, I reheat it in the microwave for about 15–20 seconds.

FAQs

How do I keep pumpkin bread from drying out?

I make sure not to overbake it and always store it wrapped tightly once it cools. The high moisture from the pumpkin helps it stay tender for days.

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use fresh homemade pumpkin puree. I just make sure it’s well-drained and smooth for best results.

Is this recipe freezer-friendly?

Absolutely. I wrap each loaf in plastic wrap and then foil before freezing. When I want to thaw it, I leave it at room temperature for a few hours or overnight.

Can I make muffins with this recipe?

Yes, I just divide the batter into lined muffin tins and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

What can I use instead of vegetable oil?

I sometimes use melted coconut oil or even unsweetened applesauce for a slightly healthier twist. Just keep in mind that it may slightly change the texture.

Conclusion

This incredibly moist pumpkin bread has become a staple in my kitchen. It’s easy to make, comforting to eat, and endlessly adaptable. Whether I’m making it for a gathering or just to enjoy with coffee on a quiet morning, it never disappoints. I always keep a loaf on hand when I want something warm and cozy, no matter the season.