Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

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.

The flavors of fall are upon us and we are celebrating by making all of our favorite pumpkin flavored things! Bread is already one of our top 10 favorite foods, but add in that amazing pumpkin and rich spices and we are in heaven. This is the kind of bread that is gone within a couple of hours after coming out of the oven. No one has any self-restraint, and honestly, who could blame us? We’ll be making this weekly throughout the rest of the season and highly recommend you join us!

Vegetable Oil Substitute:

This recipe uses vegetable oil for moisture. We know that some people don’t care to add this much vegetable oil to their bread. That’s okay! Go ahead and replace the vegetable oil with applesauce 1:1.

Sweet Potato vs. Pumpkin:

We absolutely love our pumpkin bread, but if you have a hard time finding canned pumpkin, or simply want to change things up, go ahead and substitute with canned sweet potato puree.

Bread Add-Ins:

Some people absolutely love to add nuts, dried fruit, or even chocolate chips 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.

Baking Tip:

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.

A hand is holding a slice of pumpkin bread.

Freezer Instructions:

To freeze your loaves, wait until your bread has cooled completely before wrapping in plastic wrap and then placing in a freezer-safe Ziplock bag. Freeze for up to 2 months. Let thaw on the counter when ready to consume.

Storage Instructions:

Store any leftovers in an airtight container or bag for up to 4 days.

If you like this recipe, you may be interested in these other delicious Autumn recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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
Subscribe
Notify of
32 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Become a Member

Sign up to save recipes in your recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.