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!
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
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
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.
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.
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!
*Affiliate links included. Click HERE for my disclosure statement.
My favorite Goldtouch bread pans:
- small bread pans (set of 4)
- mini bread pan (8 vessels)
Get the sweet Chex mix recipe {HERE.}
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.
I would like to try this recipe. This bread will be good for Clergy Appreciation Day coming up in October.
What nut goes best with pumpkin?
I would say walnuts…with pecans coming in a close second!
Does this recipe make ! large loaf or 2? Looks great!
Hi Mary…I’ve never made large loaves, but there is definitely enough batter for two.
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! :)
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!
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.
Wishing a most happy holiday cant wait to try the pumpkin bread recipe . Thank you I love everything you do such grace.
So when you say “small” and “large” loaves, what size of pans are those?
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!
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.
Ann, this is the recipe I have used for years. It is the best! So glad you use it too and that you shared it. Love your blog.
Take care.
Emily
Sounds delicious, Ann! I am glad Jane shared this. Had to pop over for a visit. xo
This looks so very yummy! I always love you pictures Ann! Thanx so much for coming to THT!
Sounds like a great bread and I love your pics:@)
Cute ! Love small loaves. You can wrap them pretty too.
Looks delicous.
Very very yummy, Ann… and so festive! I’m giving your recipe and your advice a try. These make such lovely food gifts! Thanks for sharing your pumpkin bread at ON THE MENU MONDAY!
Did you get my e-mail?
The smell of pumpkin bread at this time of year is intoxicating – and just right. I had my first pumpkin spice latte on Friday – decadence!
Hi Ann, I made the pumpkin bread and it’s wonderful! Thanks for the recipe. Hope you’re having a great weekend.
That looks amazing! Can’t wait to try it out. Megan
You always have such beautiful posts :)
Looks and sounds delicious. Thanks for the recipe I am a huge pumpkin bread fan.
Cynthia
I love using pumpkin this time of year and this sounds wonderful. Gorgeous photos too!
I’ve been wanting to make some pumpkin bread and zuchinni bread. Maybe I can after my show this weekend. Sounds so yummy!!
~Cindy
Hi Ann, I’m now hungry for pumpkin bread and your recipe sounds yummy. I’m heading out to the store tomorrow to gather all of the ingredients.
hugs
Sissie
This sounds so yummy Ann. Thanks for sharing the recipe!
They look yummy Ann, I love pumpkin bread! .
Pumpkin bread is delicious, and this looks great.
Those look so pretty, and I bet they did smell fabulous while they were baking.
Will b trying these for my party next week. Thank you
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!
That sounds like a perfect thing to bake for fall! Thanks for sharing your recipe.
Going shopping now. Pick up pumpkin puree… got it on my list. Thanks!
I’m sure some neighbors and friends would appreciate this if I baked some loaves. Sound delicious and thanks for the recipe!
this looks so delish, love the smell filling the house with yummy goodness!!
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.
I wish I had some mini loaf pans! I think they are so cute. :D (the mini loaves of bread)
Yum this looks delicious! Thanks for sharing your recipe. Have a wonderful day!
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.