Easy and Moist Pumpkin Bread

Easy and Moist Pumpkin Bread
It was a crisp autumn day, a couple of years ago, when I first encountered this delightful treat. I had been invited by a close family friend to her home in Maine. We sat on her porch, overlooking a canvas of amber and crimson foliage, and she served this warm pumpkin bread that she had just baked. Every bite was like embracing the spirit of fall, with its spicy notes and moist texture.

The recipe she shared was a generational treasure, passed down from her grandmother. Today, as I bake this pumpkin bread in my kitchen, I’m transported back to that porch in Maine, and I’m thrilled to share this experience with you.

How to Prepare Pumpkin Bread

Believe it or not, making this pumpkin bread is incredibly simple. No fancy tools needed. Just a mixing bowl, some love, and a sprinkle of memories. Let’s get baking!

Ingredients for Pumpkin Bread

  • 1 can (15 oz) of pumpkin puree
  • 4 fresh eggs
  • 1 cup of vegetable oil
  • 2/3 cup of fresh water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons fine salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon clove powder
  • 1/4 teaspoon ginger powder

Directions for Pumpkin Bread

  1. Start by preheating your oven to 350°F (175°C). Then, prepare two 9×5-inch loaf pans by greasing and lightly flouring them.
  2. In a spacious bowl, sift together flour, baking soda, salt, and all the spices.
  3. In a separate mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until you achieve a smooth blend.
  4. Gently fold the dry ingredients into the pumpkin mixture, ensuring not to overmix.
  5. Evenly distribute the batter between the two prepared loaf pans.
  6. Bake in the oven for approximately 50 minutes or until a toothpick inserted comes out clean. Let it cool before serving and relish every bite!

How Can I Ensure My Pumpkin Bread Stays Moist?

For a moist pumpkin bread, ensure you don’t overbake it. Keeping an eye on the bread after 45 minutes and doing the toothpick test will help. Additionally, the amount of oil and pumpkin puree in this recipe ensures a moist output.

Can I Add Nuts or Chocolate Chips?

Absolutely! Feel free to fold in a cup of walnuts, pecans, or chocolate chips to the batter before baking for an added texture and flavor.

What’s the Best Way to Store Leftover Pumpkin Bread?

Once cooled, wrap the bread in plastic wrap or aluminum foil. You can store it in a cool, dry place for up to four days, or refrigerate for up to a week.

Can I Use Fresh Pumpkin Instead of Canned Puree?

Yes, you can! If using fresh pumpkin, ensure to puree it finely. A 1 ½-pound sugar pumpkin roughly equates to a 15-ounce can of pumpkin puree.

How Do I Prevent My Pumpkin Bread From Sticking to the Pan?

Greasing and flouring your pan thoroughly ensures easy removal. Let the bread cool for about 10 minutes in the pan, then run a knife along its edges and gently turn it out onto a wire rack or plate.

Why Is My Pumpkin Bread Too Dense?

Overmixing can cause the bread to become too dense. When combining your wet and dry ingredients, fold gently and ensure you stop once the mixture is just combined. A few lumps here and there are completely fine!

Happy baking and enjoy the flavors of fall in every slice!
Easy and Moist Pumpkin Bread

Pumpkin Bread

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Servings 2 (9x5-inch) loaves


  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white 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 cloves
  • 1/4 teaspoon ground ginger


  • Preheat the oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
  • Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
  • Stir flour mixture into pumpkin mixture until just blended.
  • Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
  • Enjoy!
Scroll to Top