Super Moist Pumpkin Bread Recipe

On the first day of fall, white chicks from all over the country are suddenly struck with, what I like to call, pumpkin fever. It’s pumpkin spice lattes, pumpkin pancakes, pumpkin-EVERYTHING. I mean, who knew that you could make so many things with pumpkin! I’ll admit, I’m guilty of participating in a pumpkin frenzy from time to time, but for good reason. I have the absolute best and super moist pumpkin bread recipe there is. I’m not trying to toot my own horn or anything, but anyone who’s ever tried my homemade pumpkin bread told me that it was the best pumpkin bread they’ve ever had. I am not kidding… 

3 Reasons To Try This Pumpkin Bread Recipe Right Now

  1. It’s easy. If you’re on the pumpkin craze, this recipe will blow your freakin’ mind—not just for it’s insane flavor and super moist texture, but because it’s actually easy to make. Now, if you take a gander at the ingredient list, you might feel a little intimidated. But, rest assured, even a beginner can make this it. It’s really only two steps and if you know how to use a measuring cup properly, this recipe will be a cinch.
  2. It tastes incredible. I’m not going to lie and pretend like this recipe is even remotely healthy because the truth is, it’s not. This is a tried and true recipe that I got from my grandmother. That, in and of itself should verify that it’s incredibly delicious (because all grannies have the best recipes for baked goods), and that incredibly bad for your health (because what granny uses oat flour or substitutes sugar for the fake stuff?) Trust me when I say that this pumpkin bread recipe is the best one you’ll ever have! 
  3. Its moist. One of the biggest issues I find with pumpkin bread is that it can sometimes be really dry. Dry pumpkin bread is sh*t. Just because it has the word “bread” in the name doesn’t mean it’s suppose to be dry like it! I mean, don’t get me wrong, all pumpkin bread is tasty, but moist pumpkin bread is just… something else. A good loaf of pumpkin bread has the moist texture of a cake and should taste rich—not dry and crumbly. 

How Do You Keep Pumpkin Bread Moist?

Here’s how to make moist pumpkin bread:

  • Sift your dry ingredients. Use a flour sifter to sift your dry ingredients before mixing any other ingredients. 
  • Vegetable oil instead of butter. Instead of butter, you should be using vegetable oil. This is what gives the pumpkin bread that super moist texture!
  • Mix dry ingredients first. It’s also important to mix all of the dry ingredients first and then add the wet ingredients after.

After your pumpkin bread has finished cooking and cooled completely, you should cover it with plastic wrap. This will prevent any air from entering the pan and drying out the pumpkin bread.

What Can I Add To Pumpkin Bread?

One of the greatest things about pumpkin bread, and about most baked goods, is the variety of fixin’s you can add to it. Think of cookies—you can literally add anything to a cookie and it will taste amazing. When it comes to pumpkin bread, however, there are two add-in ingredients that are essential with any good pumpkin bread recipe: walnuts and raisins. 

Walnuts add a bit of texture while the raisins add a touch of sweetness. I highly, HIGHLY recommend adding them to your mix before popping it in the oven. After your batter has been mixed thoroughly, fold in walnuts and raisins with a spatula so they don’t fall to the bottom of your loaf. 

READ NEXT: How To Make The Best Homemade Pie (Beginners Guide + Recipe)

What You’ll Need:

Here’s what you’ll need for this pumpkin bread recipe:

  •  2 Pyrex loaf pans
  • Flour sifter
  • Hand mixer or KitchenAid mixer
  • Liquid measuring cup
  • Dry measuring cup
  • Measuring spoons

Click on the images below to purchase any of these tools quickly and easily on Amazon!

Moist Pumpkin Bread Recipe

Super moist pumpkin bread from scratch.

  • 3 ⅓ cup all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 Tbsp cinnamon
  • 1 Tbsp nutmeg
  • ½ tsp ginger
  • 3 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ⅔ cup water
  • 2 cups pumpkin puree
  • 1 cup raisins ((optional))
  • 1 cup walnuts ((optional))
  1. Preheat oven to 350 degrees and spray two 9x5x3 loaf pans (or one bundt pan) with non-stick cooking spray.

  2. Sift first 7 ingredients in a large mixing bowl and form a well. Add the remaining ingredients and beat until smooth. Pour into pans and divide the mixture evenly between the two.

  3. Bake for 1 hour-1 hour 20 min (cooking time will depend on your oven). Once the top is brown, pierce a knife through the center of the loaf—if the knife comes out clean, it’s done. If not, add more time and check every 2-3 minutes. Cool completely before slicing. 

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