Moist Pumpkin Bread Recipe
Inside: I’m divulging a family secret. A peek at my Aunt Lynne’s original recipe for pumpkin bread that’s moist, tender and generously spiced. This is a must-make for the holidays, and it makes enough to share.
Looking for an ultra moist pumpkin bread recipe? My Aunt Lynne’s famous version is the one we all make on repeat. This is one of those pumpkin bread recipes moist enough to stay tender for days — thanks to the eggs, vegetable oil and pumpkin purée. The spice blend is exactly what you expect, bold but balanced. This recipe bakes up three loaves, perfect for gifting, and it’s naturally dairy-free.
My Aunt Lynne has been making this tender, redolently spiced and super moist pumpkin bread recipe since I was a kid, and it’s always been a favorite in our family.
Her recipe led me to this holiday baking tradition. I make multiple batches of these spiced pumpkin loaves to gift to friends, co-workers and neighbors, and their reactions are always the same: an onslaught of “oohs and aahs followed by requests for the recipe.
I can’t say that I blame them. I make a lot of quick bread recipes that are pretty popular, such as this Moist Brown Sugar Banana Bread, Cinnamon Walnut Loaf, Meyer Lemon Blackberry Swirl Loaf and Moist Zucchini Bread. Still, it’s this pumpkin bread recipe (moist doesn’t begin to describe it) that we make again and again for the holidays.
The taste and texture will make your eyes roll back in your head at the first bite. It’s bliss. Sweet with a warm, homey glow of spices, and so moist, it melts on the tongue. One slice is never enough.
Why this recipe works:
- Oil keeps it moist – Vegetable or canola oil adds richness and ensures the pumpkin bread stays moist and tender for days.
- Four eggs for structure – The extra eggs create a soft, crumb and give the loaf lift without making it dense.
- Pumpkin puree adds body – Canned or homemade pumpkin adds natural sweetness, moisture, and a fluffy texture.
- Perfect spice balance – The spice blend creates that signature holiday flavor you expect in a good pumpkin bread.
- Water for just-right texture – A splash of water loosens the batter, helping it bake evenly and stay moist inside.
- Better the next day – Like many spice breads, the flavors deepen overnight, making it even more moist and flavorful the day after you make it.
- The best pumpkin bread –this is a great recipe that your guests will LOVE. It’s reliable —it makes a lot and freezes well, too!
Ingredients:
- Granulated Sugar – The sweet base for this easy quick bread. Though the recipe calls for 3 cups of sugar, it also makes 3 loaves of bread.
- Vegetable Oil–No surprise; this is one of the things that makes (and keeps) this pumpkin bread moist for days.
- Eggs–for a tender crumb.
- Pumpkin Purée–You can use canned or learn to how to make pumpkin purée. Avoid pumpkin pie filling (also sold in cans); it’s not the same thing.
- All Purpose Flour–I use King Arthur’s Unbleached all-purpose flour.
- Baking Soda–to help the cake rise.
- Baking Powder–a second insurer to the rise.
- Salt–Iodized salt is best for baking; save the kosher and sea salt for other recipes.
- Cinnamon–for warmth and the classic flavor.
- Cloves–This spice is potent so you don’t want to overdo it, but it adds depth to the blend in this pumpkin bread recipe.
- Nutmeg–I buy whole nutmeg and grate them fresh on a microplane for the most vibrant flavor.
- Allspice–though it sounds as if its made from many spices, it’s actually not a blend — made from the dried berries of the Pimenta dioica tree, which grows in the Caribbean and Central America.
- Mace–Mace is the lacy outer sheath of whole nutmeg. It’s considered to be a softer, more floral and delicate flavor than nutmeg itself and can be used instead of or in addition to nutmeg.
- Water– Added towards the end of mixing, it loosens the batter and adds moisture to the crumb.
Step-by-step instructions:
- In a large bowl, combine the flour, baking soda, baking powder, salt and spices. Whisk to combine.
2. Whisk the eggs in a large mixing bowl.
3. Add the sugar and oil and mix to combine.
4. Add the pumpkin purée to the wet ingredients and mix to combine thoroughly.
5. Alternate adding the flour mixture and water to the wet ingredients.
6. Scrape down the bowl occasionally to ensure everything is well combined.
7. Prepare the loaf pans by spraying them with vegetable spray and lining the bottoms with parchment paper. Spray the parchment as well. Divide the pumpkin bread batter evenly between the prepared pans.
8. Bake them at 350°F for 50-60 minutes or until a cake tester or toothpick inserted into the center of the loaves comes out clean. Let the bread rest for 10-15 minutes, then turn them out, removing the parchment paper from the bottom of each loaf.
Pro-Tips:
- This pumpkin bread recipe makes a lot of batter (3-loaves worth); I recommend using a stand mixer to blend the ingredients. If you’re working with a hand mixer, just be sure to use a large mixing bowl (about 5 quarts) and a rubber spatula to scrape down the sides.
- Because it’s so moist, I recommend prepping the loaf pans by spraying them with vegetable spray and lining the bottoms with a sheet of parchment paper cut to fit. This gives you extra assurance that the quick breads will release from the pans without tearing or sticking.
Swaps and variations:
- Substitute 1 tablespoon + 1 teaspoon of your favorite pumpkin pie spice for the spice blend.
- If you don’t have vegetable oil, swap for Canola oil.
- If you like a bit of crunch, stir in 1½ cups of nuts, such as toasted pecans or walnuts, to the batter.
- Stir in mini chocolate chips (about 1½ cups) that have been lightly dusted in flour (to prevent the chips from sinking in the batter).
- You can add other mix-ins too, like raisins or dried cranberries.
Baking times for different pan sizes
I usually use an 8½” x 4½” loaf pan to make these breads, and I get three loaves from that recipe. But you can use larger or smaller pans, depending on what you want; baking times will vary. You can even make pumpkin muffins.
- 8½” x 4½” loaf pans – makes three loaves. Bake for 50-60 minutes.
- 9″ x 5″ x 3″ loaf pans – makes two loaves, usually bakes for 60 to 75 minutes.
- 3½” x 5″ mini loaf pans – usually bakes in 25-35 minutes
- Standard muffin tins – usually bakes within 20-25 minutes
- Mini muffin tins – bake for 15-18 minutes.
Note: When filling the loaf pans or muffin tins, fill to about ⅔ full, allowing the bread to rise and fill the pan as it bakes without overflowing.
How to know when it’s done
Use visual cues to check for doneness of cakes, breads, and muffins, or use the gold standard: the cake tester.
- Wiggle the pan about 5 minutes before the baking time is complete. If the center of the loaf jiggles like Jell-O, it’s likely going to need at least 10 more minutes of baking.
- Press your finger, lightly into the center; if it doesn’t spring back, it will need more time.
- Use a cake tester or a wooden skewer to plunge into the center of the loaf to test for doneness. If the cake tester comes out clean, with just a few crumbs attached, the cake is finished baking; if wet batter clings to it, it should bake longer. Give the spiced pumpkin breads about 8-10 more minutes, then recheck them.
Spiced pumpkin bread FAQ’s
No. It can stay out at room temperature, but if you want to keep it longer, you can refrigerate it. Though, it’s best enjoyed at room temperature.
The secret to making this pumpkin bread recipe so moist is using oil instead of butter and avoiding overbaking the quick bread.
Storage:
- This very moist pumpkin bread recipe will keep, wrapped in cellophane at room temperature for up to 3 days.
- For longer storage (up to 5 days) keep it in the refrigerator.
- Best if enjoyed at room temperature; cold will mute the flavors, and it won’t be as moist.
Freezing:
- To freeze extra loaves of pumpkin bread, wrap them individually in plastic wrap, then freezer paper.
- They freeze well for up to 3 months.
- Defrost before slicing.
More pumpkin recipes you might like:
Aunt Lynne’s Famous Pumpkin Bread
INGREDIENTS:
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs beaten
- 15 ounces pumpkin puree not pumpkin pie filling
- 3½ cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon mace
- ⅔ cup water
DIRECTIONS:
- Preheat oven to 350°. Prepare three medium loaf pans by spraying them with vegetable oil spray and lining the bottoms of each with a piece of parchment paper. Spray parchment with vegetable spray. Set aside.
- In a medium mixing bowl combine 3½ cups flour, 1 teaspoon baking powder, 2 teaspoons baking soda1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon allspice, ½ teaspoon mace. Whisk well until the dry ingredients are evenly distributed.
- In a large mixing bowl or the bowl of a stand mixer whisk together 4 eggs Add 3 cups sugar, 1 cup vegetable oil and mix well. Stir in 15 ounces pumpkin puree and blend until the ingredients are well blended.
- Alternate adding the flour mixture and ⅔ cup water to the wet ingredients until they are well blended.
- Pour into the loaf pans and bake for 50-60 minutes, or until a cake tester comes out clean. Cool to room temperature, then remove from pans.
- Best when enjoyed at room temperature.
RECIPE VIDEO:
NOTES:
- Store on the counter at room temperature for up to 3 days. This pumpkin bread recipe is even moister the second day.
- You can also refrigerate the loaves, but for the best flavor, let them sit on the counter until they come to room temperature.
- Freeze the pumpkin breads by wrapping in plastic wrap, followed by freezer paper. Loaves can be frozen for up to 3 months. Thaw before slicing.
NUTRITION:
Pin Aunt Lynne’s Famous Pumpkin Bread for later!”
Do you recommend baking each loaf separately or all together in the same oven?
I always bake the loaves together in the same oven. If your oven has hot spots, you may want to rotate the loaves 180° about halfway through cooking to avoid darker or overdone areas.
My younger (10) son loves Starbucks pumpkin bread, but we are limiting his gluten intake. He asked for pumpkin bread instead of pumpkin pie this year so I made your recipe (the story sold it). My older son (12) loves pumpkin bread now because of your recipe and both of them announced they want a birthday cake made out of this come April! LOL! SO moist and flavorful! Will experiment with the flour a bit to reduce the Gs. And mace is my new favorite spice! Thank you, Lisa, for sharing the love!!! We will be sure to give your Aunt Lynne full credit.
Desiree, thank you for sharing this story — and I’m so glad that both your sons enjoyed the pumpkin bread. I have a loaf on my counter as we speak — and we’ll be dipping in with a cup of coffee this morning! Happy Thanksgiving!
I made your pumpkin bread and I lOVE IT
It turned out great I will make this ever thanksgiving and Christmas
I’m so glad you love it, Peggy! We make it every Thanksgiving and Christmas too! I have family members who would revolt if I didn’t!
If I am using fresh pumpkin purée which tends to be more runny than canned do I still use the water?
I’ve never made it with fresh puree before, but this is what I would do: Put your puree in a fine mesh sieve, set over a bowl… Let it drain for about an hour, it should lose the excess liquid — then follow the recipe as written — with the water.
Are you using 8×5 pans?
Yes. Actually, it measures 8 1/2″ x 4 1/2″ x 2″
Made this tonight. I liked that it makes 3 loaves. texture is nice, not dry but not super moist. I followed recipe exactly.
I would like to add some nuts, or a streusel topping next time. The spices are nice, but I feel it overpowers the pumpkin – cant hardly tell it’s pumpkin. Still it is a tasty product.
I think it would be great with nuts or streusel. This is a basic pumpkin bread, so dress it up how you like it!
Thank you for sharing your family recipe. Can you please advice if I can use fresh pumpkin puree. Canned ones are hard to go find in Australia.
Absolutely, Esh! Fresh pumpkin puree would be ideal for this! Please let me know how you like it!
I don’t eat sugar so maybe I can try this recipe using a mix of stevia and coconut sugar! Looks very yummy anyway I want to make pumpkin bread one day 🙂
I’ve never tried those substitutions. If you do, please let me know how it comes out for you!
I love family recipes. I can see why this one is so popular, it looks absolutely delicious! And so moist!
It’s very moist, Allison!
Aren’t family recipes the best? We will have to try making it.
Hope you enjoy it!
Family recipes are always the best! I love that there’s cloves in it, my favorite spice!
I agree!
I always love trying other people’s pumpkin bread recipes! I can’t wait to try this!
Hope you enjoy it, Elaine!
I loved your story about your Aunt and how you loved this recipe since you were a child. So touching.
When you mentioned it was pumpkin pie in bread form I thought there’d be a ton of sugar, and although there is 3 cups it’s split across 3 different loaves — not so bad for pumpkin pie in bread form! Sounds delicious and I’ve already pinned it to make.
Thank you Alyssa! – I am making another batch today!!! Let me know how you like it!
I love the color!! Been a long while since I ate pumpkin bread. This looks so inviting. <3
It has been exactly one year since we’ve had it. I always make it the weekend before Thanksgiving.
This looks wonderful, love that you have used fresh pumpkin puree and those spices sound so good
The holidays are a great time to break out family recipes. I love making my grandma’s recipes this time of year– she’s still around, but no longer has her own kitchen 🙂
I completely agree! It’s those long-held recipes that we all come to expect at the holidays — with a few new ones thrown in for good measure.
This looks like it would smell amazing!!
This looks so amazing! Homemade baked goods are the best. My husband always loves pumpkin bread, I’ll have to make this for him!
This pumpkin bread recipe is really wonderful.
You are a darling Lisa for sharing a secret family recipe – these are most valuable than gold in this world! Thank you so much, I can’t wait to try it!
You’re welcome, Tina! It’s a favorite in our family.
This is hands down the best pumpkin bread I’ve ever had! 🙂