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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 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

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.

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

SL

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.

Dawnj

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.

Morgan

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

Terri Fields

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

Lori

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

Dorothy Smolek

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

Nina Czerny-Davis

5 stars
This is the absolute best pumpkin bread I’ve ever made. It’s unbelievably moist and just tastes perfect. My family devoured it at Thanksgiving and I’m making more today, because I cant wait for Christmas pumpkin bread.

B

I am going to make this for thanksgiving and I wanted to know how long to bake it in a bundt pan? Also is there anything else I should change..maybe the temperature? Thanks and I’m excited to try it!

Erin

This pumpkin bread turned out very well! The loaves really rose! I froze 1 loaf in individual slices for a quick treat later! I cut mine a little smaller and got 16 slices from one loaf which are still pretty hefty slices. I was looking for a recipe that included ginger, most don’t seem to. I also swapped the sugar for 1 cup light brown and 1 cup white and substituted about half the oil for applesauce since I had some laying around. Will be making again!

Sandra

I just wanted to share how amazing the chocolate cake recipe you shared came out deliciously yummy. I made it for my daughters birthday everybody loved how moist and good it tasted. LOVE your recipes ❤️

RRomeo

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.

Carol

5 stars
I’ve notices that with your recipes you put your pans up higher than I expect–like a 1/3 from the top. I’ve always put them square in the middle, but not sure if anyone ever told me where is best, it just seem to make sense–what are your thoughts?

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