Fall is upon us, and there’s no better way to celebrate than with this incredibly moist pumpkin bread recipe! Whether you’re enjoying it with your morning coffee or as a cozy dessert, this recipe is sure to become a staple in your fall baking rotation. Packed with rich pumpkin flavor and perfectly spiced with cinnamon, nutmeg, and cloves, it’s a treat that warms you from the inside out. Trust me, after one bite, you’ll be hooked! Let’s dive into this delicious and easy-to-make pumpkin bread recipe that will have your house smelling like autumn in no time.
Ingredients
Here’s what you’ll need to whip up two delicious loaves of pumpkin bread:
- 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 (not pumpkin pie filling!)
- 3/4 cup vegetable oil
- 2/3 cup water
How to Make Incredibly Moist Pumpkin Bread – Step-by-Step
This recipe is so simple, yet the results are nothing short of amazing! Follow these easy steps for the perfect pumpkin bread:
- Prep your pans and oven
Preheat your oven to 350ºF (175ºC) and line two 8×4-inch loaf pans with parchment paper. You can also grease them well if you prefer. - Mix the dry ingredients
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and spices (allspice, nutmeg, cinnamon, and cloves). Give it a good whisk to ensure everything is evenly distributed. - Whisk the wet ingredients
In a separate bowl, whisk together the eggs, pumpkin purée, vegetable oil, and water until smooth and well combined. - Combine wet and dry
Gradually stir the wet ingredients into the dry mixture. Mix just until the ingredients are moistened. Be careful not to overmix; you want to keep the bread tender and moist! - Bake
Divide the batter evenly between the two loaf pans. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the bread, and if it’s browning too quickly, cover it loosely with foil halfway through the baking time. - Cool
Once baked, allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This bread tastes fantastic warm, but honestly, it’s even better the next day!
Details and nutritional information
Details
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour, 5-10 minutes
- Yield: 2 loaves
Nutrition
- Serving Size: 1 slice (based on 24 slices per recipe)
- Calories: 2904 kcal (total for both loaves)
- Sugar: 308g
- Cholesterol: 372mg
Helpful Tips
- Don’t overmix the batter! Overmixing can cause the bread to be dense and tough. Stir just until the ingredients are combined.
- Watch your baking time. Every oven is a bit different, so check your pumpkin bread at the 50-minute mark. Insert a toothpick in the center, and if it comes out clean, it’s ready.
- Cover with foil if needed. To prevent over-browning, place a loose sheet of foil over the bread halfway through the bake time. This will keep the top from getting too dark while the inside finishes baking.
Substitutions and Variations
Pumpkin bread is wonderfully versatile! Here are a few ways you can make it your own:
- Oil Substitution: If you prefer, you can swap the vegetable oil for melted coconut oil or even unsweetened applesauce for a lighter version.
- Add-ins: Stir in 1 cup of chocolate chips, chopped walnuts, or dried cranberries to give your bread extra texture and flavor.
- Gluten-Free: Simply swap the all-purpose flour for a 1:1 gluten-free flour blend for a gluten-free version. The bread will still be wonderfully moist and flavorful.
Frequently Asked Questions
Can I freeze pumpkin bread?
Yes, you can! Pumpkin bread freezes beautifully. Once cooled, wrap each loaf tightly in plastic wrap, then in aluminum foil, and store in a freezer bag. It will keep in the freezer for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy.
What type of pumpkin should I use?
Make sure to use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices that will throw off the balance of flavors in this recipe.
How do I store pumpkin bread?
Store your pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, keep it in the fridge for up to a week.
Can I make muffins with this recipe?
Absolutely! You can divide the batter into muffin tins and bake at 350ºF for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Storage Instructions
This pumpkin bread can be stored at room temperature in an airtight container for 3-4 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it’s fully cooled before storing to prevent excess moisture from making the bread soggy.
For freezing, wrap the loaves in plastic wrap, then aluminum foil, and place them in a freezer bag. The bread will stay fresh in the freezer for up to 3 months. Let it thaw overnight in the fridge, and it will taste just as delicious as the day you made it!
More Delicious Fall Recipes to Try
Whether you’re baking for family, friends, or just yourself, this pumpkin bread is a delightful and comforting addition to your fall menu. Enjoy every bite!
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Incredibly Moist Pumpkin Bread Recipe
- Total Time: 1 hour, 5-10 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
This Moist Pumpkin Bread Recipe is your go-to for fall baking! Bursting with rich pumpkin flavor and warm spices like cinnamon and nutmeg, it’s incredibly moist, easy to make, and a perfect treat for cozy mornings or as an after-dinner dessert. Once you try this recipe, it will quickly become a seasonal favorite! Best of all, it tastes even better the next day, so be sure to save a slice!
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 the oven to 350ºF (175ºC). Line two 8×4-inch loaf pans with parchment paper or grease them well.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices (allspice, nutmeg, cinnamon, and cloves).
- In a separate bowl, whisk the eggs, pumpkin purée, vegetable oil, and water until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring just until combined. Avoid overmixing.
- Pour the batter evenly into the two prepared loaf pans.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, cover with foil halfway through.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Be sure not to overmix the batter to keep the bread soft and moist.
- Cover the loaves loosely with foil if they’re browning too fast.
- Pumpkin bread tastes even better the next day, so consider making it ahead of time!
- You can freeze extra loaves by wrapping them tightly in plastic wrap and foil. They’ll keep for up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 24 slices per recipe)
- Calories: 2904 kcal (total for both loaves)
- Sugar: 308g
- Cholesterol: 372mg