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The Best Moist & Easy Pumpkin Bread Recipe (Classic!)

A warm, thick slice of homemade Pumpkin Bread with melting butter, served with a hot cup of coffee.

A classic recipe for a moist and flavorful pumpkin quick bread. The simple batter is made by whisking together pumpkin puree with sugar, oil, and eggs, and then alternating the addition of a flour mixture, which is heavily spiced with cinnamon, nutmeg, allspice, and cloves. The recipe makes two full loaves which are baked for about an hour until golden brown and a cake tester comes out clean.

Ingredients

Scale
  • Unsalted butter, for the pans
  • 3 1/2 cups all-purpose flour, plus more for the pans
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs, lightly beaten
  • One 15-ounce can pure pumpkin puree
  • 2 teaspoons fine salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2/3 cup water

Instructions

  1. Preheat the oven to 350°F. Generously butter and flour two 9-by-5-inch loaf pans.
  2. In a large bowl, whisk together the sugar and oil until well combined. Whisk in the eggs and then the pumpkin puree until combined.
  3. In a separate medium bowl, combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves. Whisk until well combined.
  4. Add half of the dry ingredients to the pumpkin mixture and stir to combine.
  5. Add half of the water and stir to combine.
  6. Repeat the process with the remaining dry ingredients and the remaining water.
  7. Divide the batter evenly between the two prepared loaf pans.
  8. Bake for about 1 hour, until a cake tester inserted into the center comes out clean and the loaves are golden brown.
  9. Let the loaves cool in the pans on a wire rack for 10 minutes.
  10. Carefully remove the loaves from the pans and let them cool completely on the wire rack, for about 1 more hour.

Notes

  • The recipe makes two loaves, perfect for sharing or freezing one for later.
  • The method of alternating additions of dry ingredients and water helps to ensure the batter is mixed evenly without being overworked.
  • Letting the bread cool for 10 minutes in the pan before removing it helps it to set and come out cleanly.
  • The article references a ‘Cook’s Note’ for the flour, but the note itself is not provided.

Nutrition

Find it online: https://cookupjoy.com/pumpkin-bread-recipe/