Moist Pumpkin Bread Recipe

moist pumpkin bread feature image close up of two loaves freshly baked

5 from 1 vote

Our Easy Moist Pumpkin Bread Recipe is the kind of cozy bake that makes fall feel complete, with simple prep, warm spices, and the softest texture. This homemade pumpkin loaf blends pumpkin puree, cinnamon, and cloves into a perfectly moist bread that’s ideal for make-ahead breakfasts or afternoon snacks.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 532kcal

Author: Jami Powell

Equipment

Mixing bowls
Whisk
Measuring cups and spoons
Two 9x5 inch loaf pans
Cooling rack
Parchment paper

Ingredients

1½ cups pumpkin puree a full 15-ounce can
3½ cups all-purpose flour fluffed, then leveled
4 large eggs
3 cups white sugar
1 cup vegetable or canola oil
¼ cup sour cream
⅔ cup water
1 teaspoon vanilla extract
2 teaspoons baking soda
½ teaspoon baking powder
2½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon salt
Optional: ½ cup chopped nuts or mini chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, ground cloves, cinnamon, and salt.
In another bowl, beat the eggs. Add the sugar, vegetable oil, pumpkin puree, water, sour cream, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry mixture, stirring just until combined. Do not overmix. If using, fold in the chopped nuts or chocolate chips.
Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans for about 10 minutes before removing to a wire rack to cool completely.

Video

Notes

Storage Store in pumpkin bread an airtight container for up to 3 days. Keep in the fridge for up to a week.

Freeze Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheat To reheat, wrap in foil and warm in a 350°F oven for 10-15 minutes.

Substitutions

- Flour: Use whole wheat flour for a healthier option.
- Oil: Substitute with melted coconut oil for a different flavor.
- Sugar: Use a combination of brown and white sugar for a richer taste.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition