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Incredibly Moist Pumpkin Bread is the most delicious bread you will ever make. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays. Add nuts, raisins, chocolate chips of just enjoy it plain. This super moist Fall quick bread is a keeper!
We love making quick bread recipes and have a lot that you may also love including our Cranberry Lemon Zucchini Bread, Pumpkin Chocolate Chip Bread, Cream Cheese Banana Bread, and Hummingbird Bread.
I have been making this pumpkin bread recipe for years! It’s seriously the BEST pumpkin bread, very moist and loaded with wonderful pumpkin and Fall flavors. Your home will smell so good while it’s baking. You will get two loaves from this delicious quick bread recipe, so you can have one for your family and give the other to a friend, neighbor, or teacher.
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This is my go to recipe for pumpkin bread! Deliciously moist and freezes perfectly. I get asked to make this every fall by friends and family. Seriously THE BEST EVER!!!!
Pre-heat your oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened.
Using three greased 8×4-in. loaf pans. pour in the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and make sure to not over-bake! Cool for 10 minutes before removing from pans to wire racks to cool completely.
What makes Pumpkin Bread Moist?
The amount of pumpkin plays a huge roll in perfecting moist pumpkin bread and adding a bit more pumpkin adds extra flavor and texture without leaving the bread too soft or mushy.
Oil is also a big factor with keeping the bread moist. With this recipe, the pumpkin and spices overpower the oil flavor and the oil keeps the texture incredibly moist for a long time.
How to Store Pumpkin Bread?
Store the bread in the loaf pan and wrap it in aluminum foil, or store in an air-tight container.
This bread will keep in the fridge for up to 10 days. When you want a slice, just pop it in the microwave for about 10-15 seconds and it’s good as new! I can pretty much guarantee that this bread will not last even close to 10 days because it’s SO GOOD!
Can you Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes well. Make sure to cool at room temperature, then wrap the loaves well in plastic wrap making it as airtight as possible. Wrap in foil over the plastic wrap or place the plastic wrapped loaf in a freezer-safe Ziploc bag.
Tips:
Cover the loaves loosely with a sheet of aluminum foil if the tops look like they are browning a bit too much for the last 15 minutes of baking.
Add in nuts, raisins or chocolate chips. However, we prefer this recipe just the way it is.
5 from 417 votes
Incredibly Moist Pumpkin Bread
This Incredibly Moist Pumpkin Bread is the most delicious bread you will ever have. Everyone always raves about this recipe and these loaves also make great gifts for the Holidays.
Using another bowl, whisk the eggs, pumpkin, oil and water.
Stir into dry ingredients just until moistened.
Pour into three greased 8x4-in. loaf pans.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Do not overbake.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Last Step:
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Eggs also add moisture, color, flavor, and nutritional value. Generally, recipes call for large eggs. The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
There are a number of reasons your pumpkin bread came out dry. It's possible the particular flour you used was extra “thirsty” for liquid. Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long.
I use orange juice because a little liquid keeps the bread from tasting too dense. Milk works too if you don't have orange juice, but the subtle orange flavor is like magic in this bread. It just works. Chocolate Chips: Optional, but if you're a chocolate lover, pumpkin + chocolate is always a good idea.
You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.
For example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
Why is My Pumpkin Bread Gummy? Pumpkin bread can seem gummy or a little bit wet when the dry to wet ratio is off. If you discover that your batter is way too wet, start by including a ½ cup of flour to help stabilize it a bit more.
Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.
Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
It involves nothing more than cooking canned pumpkin on the stove for a few minutes. This trick works because adding heat to the purée releases the natural pumpkin flavor, elevating it from barely there to wow.
So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.
Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.
Too much baking powder or baking soda can make a quick bread dry and crumbly. But, also the bread can have a bitter aftertaste. If too much leavening is added the batter can over rise and then the bread will “fall.” Too little leavening produces bread with a heavy, gummy texture.
Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.
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