Super Moist Pumpkin Bread (big batch)

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.

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. 

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.

1. 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.

2. 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. 

3. 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. 

4. 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. 

5. 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 1/3 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:

1. Let your bread cool completely on a wire rack. 
2. Wrap it in plastic wrap or aluminum foil and store it on the counter at room temperature for 3 – 5 days. 
3. 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:

1. Cool completely on a wire cooling rack.
2. 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.
3. Place in the freezer for up to 3 months. Don’t forget to label and date it!

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