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Moist Pumpkin Bread Recipe | Easy & Delish!

Fall Recipes, Pumpkin Recipes, Quick Breads, Recipes

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With Autumn completely and finally here, the spicy scent of moist pumpkin bread baking in the oven just seems perfect. I’ve been making this pumpkin bread recipe for years and it’s delicious!

pumpkin bread recipe loaves on cutting board

Here is my favorite pumpkin bread recipe. I have tried many different recipes over the years, but find this one to be moist, yet not mushy in the middle of the loaf.  This is an old recipe as you can tell from the ingredients. I’m sure there would be a way to make it healthier…perhaps by using whole wheat flour and substituting something for the sugar and oil. My feeling is that I only make this in the fall, maybe once or twice. So if it’s not all that good for me, I don’t worry about it too much!

Moist & Spicy Pumpkin Bread Recipe

pumpkin bread revised 2019 fi

Pumpkin Bread

Hearty and moist pumpkin bread recipe that makes enough to share with family and friends! The perfect fall snack or dessert.
0 from 0 votes
Course: Bread
Cuisine: American
Servings: 6 small loaves
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
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Ingredients

  • 15 oz. can of 100% pure pumpkin
  • 4 eggs
  • 2 cups Sugar
  • 1 1/2 cups oil (vegetable or canola)
  • 3 cups Flour
  • 1 1/2 teaspoons Cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons baking soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • Ground nuts can be added if desired.

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, blend pumpkin, eggs, sugar and oil together with electric mixer.
  • In a separate bowl combine rest of ing. and whisk together.
  • Gradually add flour mixture to pumpkin mixture until well blended.
  • Pour batter into greased and floured pans. Or use Baker's Joy nonstick spray.
  • Bake at 350 degrees.
  • Mini loaves = 20-25 min.
  • Small loaves = 30-35 min.
  • Large loaves = 50-55 min.

Notes

Pan Measurements:
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.
By Ann Drake from onsuttonplace.com.
Like this recipe?Follow me at @onsuttonplace

Tip for Moist Pumpkin Bread

  • This pumpkin bread recipe made 8 mini loaves and 4 small loaves. Once the bread is out of the pans, I let it cool just a bit. I wrap each loaf in plastic wrap while still warm. This locks in a little of the steam. Even after sitting in the freezer, the loaves taste fresh and oh so moist. With all these loaves, it’s perfect for sharing with neighbors or family. 

slices of pumpkin bread on blue plates

If you don’t want to make this moist pumpkin bread recipe as loaves, it’s perfect for muffins. Fill your muffin pan vessels almost all the way full with batter. Bake at 400 degrees F for 20 to 25 minutes. Watch them closely at the end so they don’t get too brown. Baking them at the higher temperature for less time makes the center rise and you will have lovely, domed muffins. 

Nothing says fall like a good pumpkin recipe.
If you try this make sure and let me know!

pumpkin bread on cutting board

*Affiliate links included. Click HERE for my disclosure statement.

My favorite Goldtouch bread pans:

Get the sweet Chex mix recipe {HERE.}

 
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Comments

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  1. Jackie says

    Sunday, November 3, 2019 at 9:06 am

    I’ve made this a few times since you published this fall. Everyone loves it whether large or mini loaf or muffins. I sprinkled the top with salted pumpkin seeds before baking. This gives a nice sweet and salty balance. Thanks for sharing.

    Reply

  4. Tina says

    Friday, August 24, 2018 at 10:55 pm

    Ann, I had to laugh! Autumn is completely and finally here? The heat index here in Oklahoma this weekend is supposed to be over 100 degrees, LOL! Praying for fall weather, but it’s still just August! :)

    Reply

  5. Kimberly says

    Tuesday, September 19, 2017 at 1:02 pm

    It’s currently 90 degrees in south Texas, but I am still trying this recipe today. Thank you for sharing and thank you for a wonderful blog. I always enjoy trying your recipes!

    Reply

  6. dee says

    Thursday, October 13, 2016 at 8:06 pm

    Thank you for adding the pan sizes….that is a great idea and so considerate of your readers. Wish everyone would do so. Enjoy your blog and your content. If you are short on ideas for posts maybe consider highlighting your area….events, restaurants, give us a taste of your town/city. There is something special or unique about each area and the holidays most strut their best.

    Reply

    • Ann Drake says

      Monday, September 23, 2013 at 11:13 am

      Hi Lauren! A large loaf pan is about 5 x 9 inches. My small loaf pans measure 4 x 6 inches. That’s very close to the size of the disposable foil pans you can buy at the grocery store. I have found that in my oven the smaller loaves bake more evenly. I have a hard time getting the large loaves done in the middle. Hope you like the bread!

      Reply

      • Diane says

        Thursday, October 6, 2016 at 8:30 am

        I bake my pumpkin breads/cakes in well greased/floured coffee cans. Fill approximately halfway and bake. They pop right out when baked and have an adorable bee hive shape that slices into perfect rounds for serving.

        Reply

  28. Anne Boykin says

    Thursday, October 11, 2012 at 12:41 pm

    Hi Ann, Well, I don’t usually bake but I may have to try this one. Sounds delicious and just right for the fall season. Thanks for your lovely post. I like the black & white ribbon and buffalo plaid. Great photos!

    Reply

  33. Kelly says

    Thursday, October 11, 2012 at 9:56 am

    I bet your whole house smells good when those are baking in the oven! I haven’t baked in a while. It’s time for me to get cracking! Thanks for sharing this yummy looking recipe.

    Reply

  36. Sandy says

    Thursday, October 11, 2012 at 8:15 am

    Added some missing ingredients to my shopping list for pumpkin bread baking today. I love to bake on a frosty autumn day and presently it’s 31 degrees.
    Have you ever baked a chocolate pumpkin roll? It’s scrumptious.

    Reply

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