Bake the best Moist Pumpkin Bread ever! This pumpkin recipe is perfectly spiced with cinnamon, nutmeg, and allspice. Since this large-batch recipe makes three soft, delicious loaves, you can freeze some to eat later.
My Zucchini Bread and Banana Bread are also moist and delicious quick loaves you won't be able to resist.
Fall means cozy sweaters and the delightful, aromatic smell of pumpkin spice. I just can't get enough of it! My kids have adored my pumpkin bread since they were toddlers. 🎃 This moist pumpkin bread recipe is a seasonal favorite for both them and me. It has the perfect pumpkin flavor, and its soft, incredibly moist texture makes it pretty irresistible.
Since this recipe yields a large batch, it produces three incredible loaves. I call this method "bake once, eat many times," and it's a kitchen hack everyone should know!
We love to enjoy one loaf fresh out of the oven, devouring it while it's still warm. The other two loaves? We either freeze them for later or share the joy by gifting one and freezing the other.
Jump to:
Why I Love This Recipe
- It's MOIST! It's NEVER dry and crumbly.
- Large Batch
- It requires just two bowls and one whisk to make—no mixer. So, clean-up is a breeze.
- It’s fantastic served with coffee for breakfast or warmed for an afternoon snack. I'm just warning you. Kids can’t resist this stuff! Your friends will definitely ask you for the recipe!
Watch The How-To Video
This is one of the first recipes I shared on Suburban Simplicity because I absolutely adore it. I've updated it over the years, but it remains a timeless favorite.
This large batch recipe is a lifesaver during the hustle and bustle of holiday entertaining because you'll have plenty to spoil all your guests.
Why is this Bread so Moist
Great question! There are a few reasons this Pumpkin Bread is always moist and delish:
- You make it with heart-healthy olive oil.
- The flour is sifted to give it a light and fluffy texture and tender crumb.
- It has the right balance of pumpkin and other ingredients.
Ingredient Notes
These are the same ingredients as Libby's pumpkin bread.
- Libby's Pumpkin Puree: Please do not use canned pumpkin pie filling. It's not the same thing. I love the authentic goodness of Libby.
- Olive Oil: Extra virgin olive oil helps make this recipe moist and is a little healthier than vegetable oil.
- Eggs: Large eggs
- Water
- Flour: I use all-purpose flour, and I sift it so the end result is very tender.
- Sea Salt
- Nutmeg: Ground nutmeg is best.
- Baking Soda: This is your rising agent in the quick bread.
- Cinnamon: Ground cinnamon for flavor.
- Allspice: Ground allspice for added warm flavor.
- Sugar: Granulated white sugar
- Seedless White Raisins (optional)
- Chopped Walnuts
You can also make your own pumpkin pie spice that contains all the warm, earthy, and delicious fall spice flavors.
Easy Step-by-step Instructions
Gather your baking supplies, and let’s get baking!
Make sure to preheat your oven to 350 degrees F (177 degrees C) and follow these easy steps.
- GREASE + FLOUR PANS: First, grease and flour each of your three loaf pans. Alternatively, to prevent sticking, you can line each one with parchment paper.
- COMBINE WET INGREDIENTS: Next, in a large bowl, whisk together all wet ingredients: 1 cup olive oil, 4 eggs, ⅔ cup water, and ⅔ cup canned pumpkin.
- COMBINE DRY INGREDIENTS: Start by sifting flour in a medium bowl. Now, combine 3 ⅓ cups sifted flour, 1 teaspoon salt, 1 teaspoon nutmeg, ½ teaspoon allspice, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, 3 cups sugar, 1½ cups white raisins (if using), and 1 ½ cups walnuts (if using). Mix well.
- COMBINE WET AND DRY INGREDIENTS: Next, add the dry ingredients to the large bowl of wet ingredients and mix well.
Now, pour equal amounts of batter into your prepared pans.
Tip
If desired, sprinkle the top of the loaves with roasted pumpkin seeds and old-fashioned oats before baking. It gives the bread a wonderful texture!
- BAKE: Finally, bake at 350 degrees F (177 degrees C) for about an hour or until a toothpick inserted in the center comes out clean. Take the bread out of the oven and cool on a wire rack. After 10-30 minutes, remove it from the pans and let it fully cool.
Tips & Tricks
- Make sure you use pumpkin puree and not pumpkin pie filling for the recipe.
- Our favorite is to use light extra virgin olive oil, which gives the bread a wonderful flavor.
- You can substitute melted butter for the olive oil in the recipe.
- To accommodate different preferences, I make one loaf with golden raisins and not the other two. If you'd like to do the same, simply use only ⅓ the number of raisins.
Add-in Ideas for Your Bread
Depending on your preferences, you can add other ingredients to make the best pumpkin bread. You can try the following:
- Chocolate Chips: To make Pumpkin Chocolate Chip Bread, add 2 cups of chocolate chips to the total recipe. If you want just one loaf with chocolate, add ⅔ cup to one loaf.
- Nuts: Walnuts are a nut that pairs perfectly with the pumpkin flavor. Add 1 ½ cups to the full recipe. Pecans are another great choice for adding a nutty flavor and texture to your bread. Add 1 ½ cups to the full recipe.
- Golden Raisins - these raisins plump to perfection when baked in the bread. Add raisins to the recipe before baking. Add 1 ½ cups to the full recipe.
What to Serve with Bread
I love it plain, but here are some wonderful ideas to serve with your bread:
- Cream Cheese (it’s also great if you add a little cinnamon). If you want to splurge, try cream cheese frosting.
- Apple Butter
- Nutella
- Butter
More Pumpkin Recipes
Healthy Pumpkin Dip
Easy Pumpkin Dump Cake
Pumpkin Pie Turkeys
Pumpkin Pie Bombs
Paleo Pumpkin Pie
Pumpkin Muffins
Delicious Pumpkin Spice Drinks
How to Store Your Bread
Here are the tips for storing your pumpkin bread:
- Let your bread cool completely on a wire rack.
- Wrap it in plastic wrap or aluminum foil and store it on the counter at room temperature for 3 - 5 days.
- If you still have some after 3 days, place your moist pumpkin bread recipe in the refrigerator to extend its life. This way, it can last up to 7 days.
Can I Freeze Pumpkin Bread?
Yes, this large batch recipe makes 3 loaves, so it’s a great option to freeze some for later. If you’d like to freeze your homemade pumpkin bread, follow these steps:
- Cool completely on a wire cooling rack.
- Tightly wrap the bread in plastic wrap (we recommend two layers to prevent freezer burn). You can also place it in a vacuumed sealed freezer bag.
- Place in the freezer for up to 3 months. Don't forget to label and date it!
Recipe FAQs
Yes, you can make this bread gluten-free by substituting your favorite 1:1 GF flour.
You can use vegetable oil in place of olive oil.
To keep your bread moist after baking, make sure to wrap it tightly in plastic wrap when storing it either on the counter or in the freezer.
This is a great question because the batter is dark in color, and it's hard to determine how done the bread is. Your Pumpkin Bread is done when it's cooked for about an hour, and a toothpick inserted in the middle comes out clean.
Love this homemade pumpkin bread recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Moist Pumpkin Bread Recipe
Equipment
Ingredients
Wet Ingredients
- 1 cup olive oil (extra virgin, or melted butter)
- 4 eggs (large)
- ⅔ cup water
- ⅔ cup canned pumpkin puree
Dry Ingredients
- 3⅓ cups flour (sifted)
- 1½ teaspoon salt
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 2 teaspoons baking soda
- 3 cups granulated sugar
- 1½ cups seedless white raisins (optional)
- 1½ cups chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees F (177 degrees C). Grease and flour each of your three pans. Alternatively, to prevent sticking, you can line each pan with parchment paper.
- In a large bowl, whisk together all wet ingredients; olive oil, eggs, water, and canned pumpkin.
- Sift flour. Then combine sifted flour, salt, nutmeg, allspice, cinnamon, baking soda, sugar, and white raisins and walnuts if using. Mix well.
- Add the dry ingredients to the large bowl of wet ingredients and mix well. Place equal amounts of batter in your 3 prepared pans. If desired, sprinkle the top of loaves with roasted pumpkin seeds and old-fashioned oats. It gives the bread a wonderful texture!
- Bake loaves at 350 degrees F (177 degrees C) for about 1 hour or until a toothpick inserted in the middle comes out clean.
- Take out of the oven and cool on a wire rack. After 10-30 minutes, take the bread out of the pans and let it fully cool.
Video
Notes
- Make sure you use pumpkin puree and not pumpkin pie filling for the recipe.
- Our favorite is to use light extra virgin olive oil, which gives the bread a wonderful flavor.
- You can substitute melted butter for the olive oil in the recipe.
- To accommodate different likes, we make one loaf with golden raisins and not the other two. Simple use only ⅓ the amount of raisins if you'd like to do the same.
- How do you know when your pumpkin loaf is done? Your Pumpkin Bread is done when a toothpick inserted in the middle comes out clean.
Kristyn says
I am so excited for all things pumpkin! This bread is so soft & delicious & I love the ideas of the roasted pumpkin seeds on the top!
Erin Henry says
The pumpkin seeds add a little texture and crunch and are soooo good! Thanks for giving the bread a try!
Mel says
Could not love this recipe more and the smell of it is intoxicating!
Erin Henry says
You are so right, Mel! The smell of this pumpkin bread wafting through the house is amazing! Enjoy!
Kristen says
This pumpkin bread was delicious and I loved grabbing a slice for a quick snack.
Erin Henry says
A quick snack is the best idea! Enjoy all things pumpkin spice!
Kim says
This is my go to recipe when it comes to pumpkin bread! Thanks Erin!
Erin Henry says
So glad you enjoy it, Kim. We've been using this recipe for years and it's always good!
Jen says
Not only is this delicious but it makes the house smell amazing while baking too. Perfect companion to a cup of coffee.
Erin Henry says
We love the way this bread makes the house smell! It is also the perfect companion to a hot cup of coffee.
katerina @ diethood.com says
This pumpkin bread looks absolutely amazing!! I can't wait to try it!
Erin Henry says
This bread has everything you could want! It's like a slice of fall heaven!