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+ servings
A loaf of sliced up Pumpkin Bread on a cutting board.
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5 from 7 votes

Moist Pumpkin Bread From Scratch

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 Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Bread
Cuisine: American
Keyword: Pumpkin Bread
Servings: 24 Servings (Or 2 Loaves)
Calories: 206kcal


  • 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


  • 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.



If the top of the loaves starts to brown, simply place a piece of aluminum foil loosely over the top and finish baking.


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