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Best Pumpkin Bread ⋆ Super Moist & Delicious

This recipe for pumpkin bread is made with warm spices and sweet pumpkins. It makes the best pumpkin bread that is always super moist. Pumpkin bread is a great recipe to have on hand and it’s the perfect quick bread recipe to give to your friends for the holidays.

Best Pumpkin Bread!  Super Moist and Delicious.

Pumpkin Bread brings back so many memories and it’s absolutely my favorite quick bread to make!  A good friend of the family always brought us a loaf of pumpkin bread at the start of fall.  This pumpkin bread is super moist and delicious.  It’s just like the one I remember growing up.

Pumpkin Quick Bread with warm pumpkin spices, cinnamon and pumpkin puree.

This bread is perfectly sweet and the spices are just right!  I like to use pumpkin pie spice because it just makes it easier, but you can use your own blend of spices too.  The usual pumpkin pie spices are cinnamon, allspice, ginger and a hint of nutmeg.

2 loaf batch batter quick bread.

Another ingredient that I think should be in every pumpkin bread is REAL pumpkin.  Some of the store bought mixes do not have pumpkin.  Why is it even called pumpkin bread?  The best pumpkin breads always have real pumpkin in them.  Pumpkin puree gives the bread an amazing taste and texture that can’t be beat.

Pumpkin Bread that is tastier and more moist than starbucks!

This pumpkin bread is the perfect recipe to make in the fall. I love that when it bakes it fills the air with the scent of warm spices and sweet pumpkins.  It’s my go-to recipe when I want a delicious fall treat!

Nothing better than fresh pumpkin bread right out of the oven on a crisp fall day.  Super moist and delicious.

Tips for making the perfect pumpkin bread.

  • Use canned pumpkin puree or homemade pumpkin puree.  I like using the canned pumpkin because it’s easier.  If you make the pumpkin puree make sure to make it thick or add less water to your batter.  Also, be sure to only use pie pumpkins or the squash that’s used for pumpkin pies.  The large pumpkins we associate with pumpkins will not taste great in this recipe.  For canned pumpkin I like Libby’s.  Make sure it’s the puree only and not the can that has sugar and other pie ingredients.
  • Suggestions for Pumpkin Pie Spice.  I’ve only used McCormick and it tends to be mild in flavor so I end up using a bit more than I call for in the recipe.  Add more or less for your own taste.  I know not everyone has access to pumpkin pie spice and so you’ll want to make a homemade version using
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 ground ginger

*It’s important to note that depending on how old your spices are determines how well spiced the final recipe is.  Very fresh spices may be stronger and less fresh will be weaker.  Take a little taste test of the finished batter (disclaimer: you do run risk of food poisoning doing this) and see how you like the spices.  If you like the taste then you are finished.  If not, then go ahead and add 1/2 to 1 tsp. more.

  • FAQ on Pumpkin Spice extract.  I have never tried the extract and so I am not sure how this would work with this pumpkin bread.  If you want to try it go ahead, but I find that the extract is lacking in flavor for baked goods.  It might make a nice compliment to the other spices, though.
Super tasty pumpkin bread with warm pumpkin spices.

Pumpkin bread add ins and serving suggestions.

  • Add ins for pumpkin bread: There are many add ins you can add to pumpkin bread!  Try nuts like walnuts and pecans.  Chocolate chips or white chocolate chips would also be delicious.  I think that pumpkin seeds (without the shell) sprinkled on top of the bread would taste great.  Also, a tsp. or so of orange zest would go a long way to change up the flavor a little too.
  • Save a loaf for later or make a half batch. Recipe makes 2 8×4 loaves.  Make this quick bread all at once (if you have 2 loaf pans) or make a half batch if you just need one loaf.  The reason I wrote the recipe for 2 loaves is so the full can of pumpkin puree could be used.  I like to make both loaves at once and freeze the other one for later.  I also like making these in mini loaf pans and share them with friends.  These mini loafs are always popular at bake sells too!  Alternatively, make these into muffins or mini muffins with liners in the muffin pan or greasing a muffin pan.

We think this is the best Pumpkin Bread we’ve ever had and I get rave reviews from all my friends and family.

If you enjoy all things pumpkin spice I have these delicious recipes as well:

Baked Pumpkin Pie Oatmeal

Pumpkin Spice Energy Bites

Pumpkin Spice Cupcakes

Pumpkin Spice Syrup (for coffee)

Yield: 24

BEST Pumpkin Bread · Super Moist & Delicious

Best Pumpkin Bread recipe.

This recipe for pumpkin bread is made with warm spices and sweet pumpkins. It makes the best pumpkin bread that is always super moist. We make several batches of this for ourselves, family and friends. It makes a great bake sale recipe as well and lasts a few days in refrigerator or several months in the freezer.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes


  • 3 cups sugar
  • 1 can solid-pack pumpkin, 15 ounces
  • 1 cup Canola Oil or Vegetable Oil
  • 4 eggs
  • 2/3 cup cold water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 3-4 tsp. Pumpkin Spice seasoning, or substitute 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 ginger
  • 1 tsp. ground Cinnamon
  • 1 tsp. vanilla extract


  1. Preheat oven to 325°. In a medium bowl mix sugar, pumpkin, oil, eggs and water. You can use a stand mixer or hand mixer to mix as well.
  2. Combine the remaining ingredients; gradually add flour mixture to pumpkin mixture 1 cup at a time until it is mixed well.  Do not stir too much once you add the flour to the mix. 
  3. Pour into two greased 8x4-in. loaf pans. The batter should fill the pan a little bit over 1/2 full.  Bake 75-80 minutes or until a toothpick inserted in center comes out clean.
  4. Cool pumpkin bread 10 minutes before removing from pans onto a wire rack. Makes 2 standard sized loaves.  This pumpkin bread will retain the moisture when it completely cools and is wrapped in foil or plastic wrap. Even if the pumpkin bread "crust" is a bit hard when it comes out of the oven... just wrap it in the foil or plastic wrap and it will be very moist once it cools down. Pumpkin bread slices from the best super moist pumpkin bread recipe.


This recipe makes 2 loaves or around 10 mini loaves (make sure to fill up half way in whatever container you are using). To make sure the pumpkin bread stays really moist: wrap in plastic wrap followed by a layer of foil.  Pass out to friends and family this way or keep in the refrigerator for up to a week.  Freeze for up to 3 months fully wrapped in plastic wrap and foil. 

Bread will be very moist and sweet no matter when it is served as long as you follow the directions above. 

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 240Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 311mgCarbohydrates 35gFiber 1gSugar 25gProtein 2g

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Tuesday 26th of September 2023

I have made this multiple times and it comes out great. I add chocolate chips too

Amanda mason

Sunday 10th of September 2023

How long does it need to cook before wrapping in plastic wrap and foil ?


Monday 14th of March 2022

I had a stroke I have to watch the saturated fats I'm looking for a recipe that gives the calories your pumpkin bread looks delicious I could eat that right out of oven with some unsalted butter! Yum

Dorie R

Friday 4th of February 2022

Where do I start… let me just say I’ve always baked… for years and have always been pretty good at it UNTIL I moved to a very dry climate and 8000’ above sea level . Who knew baking and some simple cooking could be challenging but it has been THEN I came across this recipe AND omg it was the most moist bread EVER.. I did substitute the vegetable oil with olive oil (that’s all we use) and I did cut the recipe in half because I don’t have a loaf pan any longer (tiny livin).. I added a bit more oil by accident (oops moment) so I just added a bit more flour and pumpkin.. it really was amazing.. thank you for a great recipe and giving this girl her baking confidence back.. any pointers for high attitude baking is welcome


Saturday 12th of February 2022

So glad it worked out for you! I don't have experience with high altitude. Sorry!

Rosie Munoz-Lopez

Sunday 24th of January 2021

Can I substitute Monkfruit for the sugar???

Rachel Rockwell

Sunday 24th of January 2021

I'm sorry. I do not know how that would turn out.

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