Bake the best Moist Pumpkin Bread ever! This pumpkin recipe is perfectly spiced with cinnamon, nutmeg, and allspice. Also, since this large batch recipe makes three soft, delicious loaves, you can freeze some to eat later.
Fall means cozy sweaters and the wonderful aromatic smell of pumpkin spice. This Moist Pumpkin Bread recipe is a seasonal favorite because it has the best pumpkin flavor and is wonderfully soft and incredibly moist.
Since this is a large batch recipe, it makes three of the best loaves. This method is what we call bake once and eat many times and is a kitchen hack everyone should know!
We like to keep one out to devour as soon as it's baked and either freeze two loaves or gift one and freeze one.
Jump to:
Why We Love This Recipe
- It's NEVER dry and crumbly.
- It requires just 2 bowls and one whisk to make! So clean up is a breeze.
- It’s fantastic served with coffee for breakfast or warmed for an afternoon snack. We’re just warning you. Kids can’t resist this stuff! Your friends will definitely ask you for the recipe!
Our Zucchini Bread and Banana Bread are also moist and delicious quick loaves of bread you’ll make over and over again.
This is also a helpful recipe if you’re entertaining for the holidays since you will have plenty for 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.
- It has the right balance of pumpkin and other ingredients.
Ingredient Notes
Canned Pumpkin Puree - please do not use pumpkin pie filling. It's not the same thing.
Olive Oil - extra virgin olive oil helps make this recipe so moist and a little healthier than vegetable oil.
Eggs - large eggs
Water
Flour - we use all-purpose flour, and we 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
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.
How to Make Moist Pumpkin Bread - Step By Step
Gather your baking supplies, and let’s get baking!
Make sure to preheat your oven to 350 degrees F (177 degrees C).
Step 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.
Step 2 - COMBINE WET INGREDIENTS
Next, in a large bowl, whisk together all wet ingredients; olive oil, eggs, water, and canned pumpkin.
Step 3 - COMBINE DRY INGREDIENTS
Start by sifting flour in a medium bowl.
Now, combine sifted flour, salt, nutmeg, allspice, cinnamon, baking soda, sugar, white raisins, and walnuts if using. Mix well.
Step 4 - COMBINE WET AND DRY INGREDIENTS
Next, add the dry ingredients to the large bowl of wet ingredients and mix well.
Now, place equal amounts of batter in your prepared pans.
Tip: If desired, sprinkle the top of the loaves with roasted pumpkin seeds and old-fashioned oats. It gives the bread a wonderful texture!
Step 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 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.
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 likes, we make one loaf with golden raisins and not the other two. Simple use only ⅓ the number of raisins if you'd like to do the same.
How Do You Know When Your Pumpkin Loaf is Done?
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.
Add-in Ideas for Your Bread
Depending on your preferences, you can add other ingredients to your recipe. 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 1 loaf.
- Walnuts - a nut that pairs perfectly with the flavor of pumpkin. Add 1 ½ cups to the full recipe.
- Pecans - another great choice to add a nutty flavor and some 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
We 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)
- 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.
- After 3 days, if you still have some left, place your moist pumpkin bread recipe in the refrigerator to extend its life. We find it lasts up to 7 days this way.
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.
We Love Hearing How It Goes
If you try this homemade pumpkin bread recipe or any other recipe on Suburban Simplicity, don’t forget to rate it and let us know how it went in the comments below; we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food, fun crafts, parenting tips, + DIYs!
Recipe
Moist Pumpkin Bread Recipe
Equipment
- 2 mixing bowls
- whisk
- Spatula
- (3) 8-½ x 4-½ inch pans.
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.
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.
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!