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A freshly baked homemade pumpkin bread loaf, with one slice cut and served on a wooden board next to a steaming mug of coffee, on a sunny kitchen counter

Easy Homemade Pumpkin Bread (The Moistest Recipe Ever!)

5 from 2 votes
Learn how to make the best, most moist pumpkin bread with this easy homemade recipe! Our foolproof method guarantees a soft, tender crumb packed with pure pumpkin and warm spices.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups All-Purpose Flour Spooned and leveled, not packed
  • 1 ½ cups Granulated Sugar Can use a mix of white and brown sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • 1 (15-ounce) can Pumpkin Puree Not pumpkin pie filling
  • ½ cup Vegetable Oil Or melted coconut oil/butter
  • 2 Large Eggs
  • ¼ cup Water
  • 1 cup Chocolate Chips or Walnuts Optional

Equipment

  • 1 9x5 inch Loaf Pan Standard size is best for this recipe.
  • 2 Large Mixing Bowls One for dry ingredients, one for wet.
  • 1 Whisk
  • 1 Wire Cooling Rack Essential for cooling the bread properly.

Method
 

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
    A hand greasing and flouring a 9x5 inch loaf pan, the first step in preparing to bake a delicious homemade pumpkin bread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
    A large bowl of flour surrounded by smaller bowls of sugar and spices, ready to be whisked for a homemade pumpkin bread recipe.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, oil, eggs, and water until well combined.
    A glass bowl of pumpkin puree next to a carton of eggs and a pitcher of oil, the wet ingredients for a moist pumpkin bread recipe.
  4. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay. If using, gently fold in the chocolate chips or walnuts.
    Pouring the wet pumpkin mixture into the dry ingredients to make the batter for a moist pumpkin chocolate chip bread.
  5. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
    A freshly baked pumpkin bread loaf, steaming as it cools on a wire rack, showing the final result of the best pumpkin bread recipe.
  6. Cool: Let the bread cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely before slicing.
    A freshly baked homemade pumpkin bread loaf, with one slice cut and served on a wooden board next to a steaming mug of coffee, on a sunny kitchen counter

Notes

  • Moisture is Key: Using oil is the secret to a super moist pumpkin bread that stays fresh for days.
  • Do Not Overmix: Mix the batter only until the flour is no longer visible. Overmixing will result in a tough, dense bread.
  • Storage: Store the completely cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: This bread freezes wonderfully! Wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months.