I love how incredibly moist and tender this pumpkin bread is—thanks to the perfect balance of pumpkin purée, oil, and just the right amount of spice. It’s simple to make, requires no mixer, and comes together in minutes. The loaves bake up beautifully and make my whole kitchen smell like autumn. Even better, the flavor deepens by the next day, making it ideal for baking ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
large eggs
baking soda
salt
ground allspice
baking powder
ground nutmeg
ground cinnamon
ground cloves
pumpkin purée (not pumpkin pie filling)
vegetable oil
water
Directions
I preheat the oven to 350ºF and line two 8×4 inch loaf pans with parchment paper for easy removal.
In a large mixing bowl, I whisk together all the dry ingredients: flour, sugar, baking soda, salt, baking powder, and all the spices.
In a separate bowl, I combine the eggs, pumpkin purée, oil, and water. I whisk it until smooth.
I pour the wet ingredients into the dry and stir gently just until everything is moistened—being careful not to overmix.
I divide the batter evenly between the two prepared loaf pans.
I bake for 50–55 minutes, checking for doneness with a toothpick inserted into the center—it should come out clean.
After baking, 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 loaves, about 24 servings total.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
It’s perfect for gifting, freezing, or enjoying all week long.
Variations
I sometimes add chocolate chips or chopped walnuts for extra texture and richness.
Swapping a portion of the oil with applesauce lightens it up while keeping it moist.
A dusting of cinnamon sugar on top before baking gives the bread a sweet, crisp crust.
For a cream cheese twist, I swirl a simple cream cheese mixture into the batter before baking.
If I want a muffin version, I bake the batter in muffin tins at 350°F for 20–22 minutes.
Storage/Reheating
I store the pumpkin bread tightly wrapped at room temperature for up to 4 days. For longer storage, I refrigerate it for up to a week or freeze it. To freeze, I wrap slices or whole loaves in plastic wrap and foil, then thaw overnight before serving. Reheating a slice in the microwave for a few seconds brings back the just-baked softness.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I’ve used homemade pumpkin purée before, just making sure it’s thick and well-drained. The texture may vary slightly but the flavor is still great.
Why is my pumpkin bread too dense?
If I overmix the batter or use too much flour, the bread can turn dense. I always stir just until combined and measure flour by spooning it into the measuring cup and leveling it off.
Can I make this pumpkin bread gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture may change slightly, but it still turns out moist and flavorful.
How do I keep the top from getting too brown?
About halfway through baking, I lightly tent the loaves with foil to prevent over-browning while allowing the centers to finish baking.
Can I halve the recipe to make just one loaf?
Absolutely. I’ve halved it many times when I only want one loaf. Just reduce all ingredients by half and bake as directed.
Conclusion
This Moist Pumpkin Bread Recipe is one I turn to every fall without fail. It’s rich, warmly spiced, and so easy to make that I don’t even need a mixer. Whether I enjoy it warm out of the oven or sliced the next day with coffee, this bread always delivers that cozy autumn feeling in every bite.
This easy pumpkin bread is loaded with warm fall spices and pure pumpkin flavor. Super moist, perfect for breakfast, dessert, or snacking all season long.
Ingredients
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
Instructions
Preheat oven to 350ºF and line two 8×4 inch loaf pans with parchment paper or grease them well.
In a large bowl, whisk together the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves.
In another bowl, whisk the eggs, pumpkin purée, oil, and water until combined.
Pour the wet ingredients into the dry ingredients and stir just until moistened—do not overmix.
Divide the batter evenly between the two prepared pans.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
No electric mixer required—this is a simple, mix-by-hand recipe.
Cover loosely with foil halfway through baking if the tops are browning too fast.
Start checking for doneness at 50 minutes; baking times can vary.
Bread is even more flavorful the day after baking.
