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Perfectly moist pumpkin bread loaf with slices and a mug of coffee in warm window light.

Perfectly Moist Pumpkin Bread

A rich, flavorful loaf that combines warm spices and sweet pumpkin, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups sugar Granulated sugar
  • 1 cup grapeseed oil or other neutral oil Can substitute with vegetable oil
  • 4 pieces eggs Use room temperature eggs for better mixing
  • 15 to 16 ounces canned pumpkin Check moisture content
  • 3/4 cup water Adjust if necessary based on pumpkin moisture
Dry Ingredients
  • 3 cups flour All-purpose flour
  • 2 teaspoons baking soda Ensure baking soda is active
  • 1 to 1.5 teaspoons fine sea salt or kosher salt Adjust based on preference
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves (optional) For added spice
  • 1/2 teaspoon allspice (optional) For added depth of flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two standard loaf pans or several mini loaf pans.
  2. In a large mixing bowl, beat together the sugar and oil until well blended.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Stir in the canned pumpkin and water until combined.
  5. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
  6. Gradually add this dry mixture to the wet ingredients, whisking until just incorporated. Be careful not to overmix!
  7. Pour the batter evenly into your prepared pans.
Baking
  1. Bake in your preheated oven for about an hour. Check for doneness after 45 minutes by inserting a toothpick; it should come out clean.
  2. Once baked, let the bread cool in the pans for 15 to 20 minutes before transferring them to a cooling rack.

Notes

Store in an airtight container at room temperature for up to 5 days. Freezes well for up to 3 months.