Moist Pumpkin Bread Recipe

4.5 6 12
Moist Pumpkin Bread Recipe
Moist Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Moist Pumpkin Bread Recipe

Read Reviews
4.5 6 12
Publisher Photo
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Recommended: Banana Bread A to Z
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 2/3 cup water

Directions

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. Pour into three greased 8x4-in. loaf pans.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).
Originally published as Spiced Pumpkin Bread in Taste of Home December/January 2003, p19

Nutritional Facts

1 slice: 122 calories, 4g fat (1g saturated fat), 18mg cholesterol, 165mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 2/3 cup water
  1. 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. Pour into three greased 8x4-in. loaf pans.
  2. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).
Originally published as Spiced Pumpkin Bread in Taste of Home December/January 2003, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoist Pumpkin Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
nightskystar User ID: 1034705 260091
Reviewed Jan. 22, 2017

"Quite good...I use my tried and true Fannie Farmer pumpkin bread recipe but am always trying others. Next time I would add a bit more oil and spices, due to personal preference. Good, solid recipe and great ALSO for beginning bakers...lovely when a recipe is easy and delivers!!"

MY REVIEW
Corwin44 User ID: 7541400 233940
Reviewed Oct. 3, 2015

"For years I've been searching for a pumpkin bread that mirrors a pumpkin I tried at a church social. The bread was so moist and flavorful, but I have yet to find anything that comes close. In my search this is probably the best pumpkin bread recipe I have found. I did add a full cup of oil and 1 1/2 cans of pumpkin. My search for the church pumpkin bread continues but I will make this again. The texture and flavor is very good and my family thought this was the best pumpkin bread they've tasted!"

MY REVIEW
scotland1 User ID: 1426757 53201
Reviewed Nov. 2, 2013

"Very good. Will make it again."

MY REVIEW
GrandmaToni User ID: 5885971 66039
Reviewed Oct. 10, 2013

"Very easy and really moist. I'm making my second batch tonight!"

MY REVIEW
MaleahC User ID: 1017744 45297
Reviewed Dec. 17, 2011

"This is one of my Fall/Holiday go-to recipes. I usually double the batch, because I'm too cheap to buy the little cans of pumpkin and then make several mini loaves to give as gifts."

MY REVIEW
housebunny715 User ID: 4567181 122552
Reviewed Oct. 25, 2010

"I love this bread! It is so easy to make and so soft!! I will definitely make this again and again!"

Loading Image