Description
Perfectly Moist Pumpkin Bread is a classic fall baking treat—soft, tender, and full of warm pumpkin spice flavor. Made with simple pantry staples and canned pumpkin puree, this easy recipe makes two loaves that stay moist for days. Perfect for breakfast, snacks, gifting, or cozy evenings with a cup of tea.
Ingredients
2 cups sugar
1 cup neutral oil (grapeseed, canola, or olive oil)
4 large eggs
15–16 oz canned pumpkin puree (not pie filling)
¾ cup water
3 cups all-purpose flour
2 tsp baking soda
1 to 1 ½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves (optional)
½ tsp allspice (optional)
Instructions
Preheat oven to 350°F (175°C). Grease two 8.5 × 4.5-inch loaf pans or several mini pans.
In a bowl, whisk sugar and oil until smooth. Add eggs one at a time, whisking well. Stir in pumpkin puree and water.
In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and optional spices.
Gradually stir dry ingredients into wet mixture until just blended—do not overmix.
Divide batter evenly between prepared pans.
Bake 55–60 minutes (or 45 minutes for mini loaves), until a toothpick inserted comes out clean.
Cool 15–20 minutes in pans, then transfer to a wire rack before slicing.
Notes
Don’t overmix or the bread may become dense.
For bolder spice, use all optional cloves and allspice.
Sprinkle coarse sugar or pumpkin seeds on top before baking for a bakery-style finish.
Pumpkin bread tastes even better the next day—wrap tightly and let rest overnight.
For gifting, bake in mini loaf pans and wrap in parchment tied with twine.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Breads / Fall Baking
- Method: Breads / Fall Baking
- Cuisine: American