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This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Add walnuts, raisins and more or just enjoy it plain. You will love this super moist fall quick bread!

A loaf of sliced up Pumpkin Bread on a cutting board.

I have been making this recipe for years! It is the PERFECT pumpkin bread. I like to say that it is practically perfect in every way. It’s super moist and full of wonderful fall, pumpkin flavors. It also makes two loaves which means you can easily have one for your family and have one to give to a friend, neighbor, or teacher.

This recipe uses vegetable oil for moisture. I know that some people don’t care to add this much vegetable oil to their bread. That’s okay! I have the perfect substitute for you. Instead of 3/4 cup of vegetable oil, add 3/4 cup of unsweetened applesauce for all or part of it. So if you add 1/2 cup of applesauce, add 1/4 cup of vegetable oil.

A hand is holding a slice of pumpkin bread.

Some people absolutely love to add nuts or dried fruit to their pumpkin quick bread. If that’s your thing, feel free to add in 1 to 2 cups of either chopped nuts, or small or chopped dried fruit. This is the perfect base recipe if you want to make any additions.

If you are worried that your loaf is getting too browned on top, place a piece of aluminum foil loosely over the top during the last 20 minutes of baking. Some ovens just function a bit differently than others and leave the tops a little more on the brown side than some people like. This little trick comes in handy if you have an oven like that.

Close up of slices of pumpkin bread stacked on top of each other on a cutting board.

If you like this recipe you should also check out my recipe for Braided Pumpkin Bread. Instead of being a quick bread like this, it’s a yeast based bread that is super soft. I love serving it up with soup in the fall.  For another great fall recipe, check out my Gingerbread Pancakes. They are incredible with their butter pecan syrup!

Bird's eye view of a loaf of sliced up Pumpkin Bread on a cutting board.

Watch the video below where I walk you through every step of this recipe. I want you to be completely successful at every recipe you try from my website so I include video recipe demos in every single one that I can! It’s a ton of extra work for me, but I want to make sure you can make ANY of my recipes with absolute perfect. I promise restaurant quality recipes you can easily make at home, and I aim to deliver! You can check out my entire video recipe collection over on YouTube.

A loaf of sliced up Pumpkin Bread on a cutting board.
This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Add walnuts, raisins and more or just enjoy it plain. You will love this super moist fall quick bread!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Ingredients
  • 1 15 oz can pumpkin puree
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
Instructions
  • Preheat oven to 350 degrees F. Grease and flour two 9×5 bread loaf pans.
  • In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. Stir in flour, baking soda, salt, and spices until just combined.
  • Pour batter into the prepared loaf pans.
  • Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean.
Notes
If the top of the loaves starts to brown, simply place a piece of aluminum foil loosely over the top and finish baking.

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 248mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2795IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 1.2mg
Course: Bread
Cuisine: American
Keyword: Pumpkin Bread
A loaf of sliced up Pumpkin Bread on a cutting board.
This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Add walnuts, raisins and more or just enjoy it plain. You will love this super moist fall quick bread!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Ingredients
  • 1 15 oz can pumpkin puree
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
Instructions
  • Preheat oven to 350 degrees F. Grease and flour two 9x5 bread loaf pans.
  • In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. Stir in flour, baking soda, salt, and spices until just combined.
  • Pour batter into the prepared loaf pans.
  • Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean.
Notes
If the top of the loaves starts to brown, simply place a piece of aluminum foil loosely over the top and finish baking.

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 248mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2795IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 1.2mg
Course: Bread
Cuisine: American
Keyword: Pumpkin Bread
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Dorene Ebner
February 7, 2019 10:16 am

In case some don’t know this, but if you are using a Pyrex or some dark, non-stick pans, lowering you oven temperature 25° will keep it from browning the bottom ans sides too much and it will cook in about the same amount of time.

Tom
September 15, 2020 5:58 pm

5 stars
As a novice baker this site (wish I new the chef’s first name) is easy for me to learn. Chef uses a cadence that is consistent and very easy to work along to. My wife always told me baking is more precise and consistent than cooking. She is right, and the Chef of this Vlog knows how to get it across and make it fun for this novice baker. Thanks

Susan
October 5, 2020 3:06 pm
Reply to  Tom

Her name is Rachel and she is the best!

RRomeo
September 10, 2017 6:23 pm

5 stars
This pumpkin bread was so easy to make, moist and delicious. My only change was to substitute 3-4 tsp pumpkin spice in place of the spices. It turned out great. This will become a family favourite.

Dawnj
July 1, 2019 5:48 pm

5 stars
This comes together easily and makes two loaves of the best pumpkin bread, ever. Super moist with a tasty outer crust. My husband has been sneaking pieces. So nice to have the extra loaf to put in the freezer for unexpected guests. Added 1/4 cup of golden raisins and toasted walnuts.

December 12, 2020 8:14 pm

Excellent my whole family could not believe I cooked it my self. Thank you stay at home chef I’m going to make more of your recipes !

Geralyn Merrick
December 12, 2020 4:32 pm

5 stars
This was the best Punkin bread I ever ate.

Fran
October 29, 2020 9:44 am

5 stars
I’ve never tasted such a delicious moist bread!!! It was so simple, and the ingredients were so basic. My husband and son can’t wait for me to make it again. Thank you ever so much for this delightful recipe. I will be making it for Thanksgiving and all of the holidays.

Frances
October 29, 2020 9:42 am

5 stars
I’ve never tasted such a delicious moist bread!!! It was so simple, and the ingredients were so basic. My husband and son can’t wait for me to make it again. Thank you ever so much for this delightful recipe. I will be making it for Thanksgiving and all of the holidays.

Nikki Rose
October 28, 2020 4:49 pm

5 stars
This is the best pumpkin bread I have ever made. I added chocolate chips to one loaf for my niece and she was thrilled. Thanks for an amazing recipe.

Christine Bensted
October 5, 2020 11:21 am

5 stars
Love the bread but I add semi sweet chocolate chips

SL
September 11, 2019 6:36 am

Family LOVED it! We were low on flour so we cut the recipe in half to make one loaf and it turned out perfect. Also, we didn’t have the ginger or cloves and it was still delish.

Morgan
November 10, 2018 10:05 am

Can you use this recipe for a mini loaf pan???

Terri Fields
October 18, 2018 6:16 pm

5 stars
I’ll use this hot my pumpkin cheesecake too!
Love this!
Added walnuts n dry cranberries!

Lori
July 26, 2018 8:41 pm

Could you add honey for sweetner? How would you adjust the recipe? Thanks

Dorothy Smolek
June 14, 2018 4:48 pm

My family loved it. So moist. I added walnuts…wonderful. The spices are well balanced.

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