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!”
This pumpkin bread is delicious and super moist. Thanks Lisa
I’ve made this several times & it’s a big hit. I’ve even had it requested for gifts. This bread is easy to make. I make loaves ahead & then put them in the freezer. They thaw out nicely & are still moist.