Super Moist Pumpkin Bread Recipe That Is Easy To Make (Plus Video)

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I will admit that I’m not a huge pumpkin fan.  If the offer is pumpkin pie or pumpkin soup, then my answer is “no thanks”. However, if it’s a matter of pumpkin bread or muffins, then I have a change of heart! That is why I’m sharing this super moist pumpkin bread recipe with you.

Super Moist Pumpkin Bread Recipe That Is Easy To Make


My maternal grandmother made the best pumpkin bread and muffins. Unfortunately, I never asked her for the recipe and she passed away many years ago. Fortunately, I had another amazing pumpkin bread last year.

My sister-in-law had made it from a recipe from a book that she had picked up in New Orleans over a decade ago. She was kind enough to allow me to share it. ( Unfortunately, I don’t know the name of the cookbook.)

I kept most of the ingredients but changed the cooking instructions to make the bread easier to prepare. One-half cup of raisins and/or nuts were deleted from the original recipe because my family doesn’t like them in their bread. I also replaced a teaspoon of nutmeg with a teaspoon of pumpkin spice…simply because I love the flavor that pumpkin spice brings to baked goods.

Since Hurricane Sandy had us homebound this Halloween, Michael and Sean assisted me in making the bread and muffins. (The only differences between the bread and the muffins are the pans that you use, the temperature of the oven and the amount of baking time.)

Super Moist Pumpkin Bread Recipe


Pumpkin Spice Bread Recipe with Canned Pumpkin
Yield: 3 loaves

Ingredients:

  • 4 eggs
  • 3 cups of sugar
  • 1 can (15 ounces) of pumpkin
  • 3 1/2 cups flour
  • 1 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice (It can be hard to find, so I make my own with this CDKitchen recipe.)
  • 1 cup vegetable oil
  • 3/4 cup water
  • Optional: 1/2 cup raisins/other dried fruit, chopped nuts, shredded vegetables (carrots, zucchini, etc.) or chocolate chips

Directions:

1. Preheat the oven to 350 degrees. *Butter 9x5x3″ bread pan. (*”Butter” simply means to place a light coating of butter on the bottom and sides of the pan – so that the bread won’t stick.)

2. In a bowl, beat together sugar, pumpkin, and eggs until all three ingredients are mixed together well.

3. In a separate bowl, sift the dry ingredients (flour, salt, baking powder, baking soda, cinnamon and pumpkin spice). Combine them with the mixture in the first bowl and blend everything together well.

4. In a small separate bowl, mix together the oil and water. Add this mixture to the bowl with the rest of the ingredients. Stir everything together well. (Don’t worry if it looks a bit watery initially. Keep on mixing until everything blends together!)

5. Pour everything into the bread pan and let it bake uncovered for one hour.

pumpkin spice bread recipe with canned pumpkin (my helpers)

The great thing about bread/muffins is that once you get the basic ingredients down, then you can always add in your family’s preferred options.

If you found this recipe helpful, please share it.

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Note: This post was updated for National Pumpkin Day. It was originally posted in November 2012.