Moist Pumpkin Bread
Prep time
Cook time
Total time
This pumpkin bread is incredibly moist, and only gets better over time.
Recipe type: Quick Bread, Breakfast
Serves: 2 loaves
  • 3⅓ cups all purpose flour
  • 3 cups sugar
  • 2 tsp baking soda
  • ½ T baking powder
  • 1½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 1 tsp cinnamon
  • 1 can pumpkin puree
  • 4 eggs
  • 1 cup canola or vegetable oil
  • 1 cup water
  1. Preheat the oven to 350 F. Grease two loaf pans with butter or nonstick cooking spray (no need to flour).
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a separate bowl, mix together the pumpkin puree, eggs, oil and water.
  4. Add the wet ingredients to the dry and mix well. Pour equal amounts of the batter into the loaf pans.
  5. Bake for 60 minutes, or until a toothpick or cake tester comes out dry. (Make sure it comes out dry. If not, the loaf with collapse slightly in the center. I baked my loaves separately to see if there was a difference in moisture depending on baking time. In the end they were both equally moist. However, the one photographed was fully baked and had a nice domed top whereas the second was slightly wet at the top and caved in.)
  6. Let the bread cool completely and then wrap in aluminum foil. Let rest overnight and refrigerate after 2 days.
Recipe by A Sue Chef at