Momma’s Perfectly Moist Pumpkin Bread is absolutely amazing. It is perfectly spiced and so moist. My mom is a baking goddess and has perfected this recipe over years of baking. It makes my entire home smell like Fall and the holiday season when baking!
This pumpkin bread recipe is so simple to bake, yet so yummy that family and friends put in requests to have loaves shipped halfway across the country around the holidays! Yes, you can wrap it well and ship it! It is great given as a holiday home-baked gift.
This easy to make Pumpkin Bread recipe is Thanksgiving Day breakfast with coffee at my home every year while we start Thanksgiving cooking escapades! It also freezes amazing well.
This is the most moist pumpkin bread I have ever had, and this is coming from a former Starbucks Barista. (Yes, I know Starbucks is scrumptious, but Momma’s wins hands down!) Top it off with a slice of butter or by smothering it with homemade cream cheese icing!
Ingredients You’ll Need:
Sugar- Use granulated sugar for this recipe. For lower calorie, you can use a granulated sugar substitute.
Oil- I use canola oil for baking. I believe it plays a part in making this recipe so moist.
Eggs- You will need 2 for a single batch which makes 1 loaf.
Pumpkin puree- I use Libby’s canned Pumpkin Puree. Please do not use sweetened pumpkin or pie filling!
Flour- You will sift flour with the rest of your dry ingredients in this recipe and will also need a little extra to prepare the bread pan.
Baking powder and Baking Soda
Spices and Flavorings- Salt, Nutmeg, All Spice, Cinnamon, Ground Clove and Vanilla extract.
Water- Yes, plain ole water. I keep a large Brita water pitcher filled on my counter all the time. It makes for easy water measuring and is mobile around my kitchen to easily fill up dog water bowls, coffee pots and such. You don’t have to use filtered water, but I do when baking or cooking. My South Carolina tap water can have a slight aftertaste!
Crisco- This is to prep the bread pan.
Bread pan- This recipe makes 1 loaf, so prepare 1 bread pan as detailed! Double the recipe to make 2 loaves! You will need to prepare the bread pan for the pumpkin bread by greasing generously with Crisco, then flouring the pan.
Mixer and large mixing bowl- I use my KitchenAid stand mixer with the beater attachment and splash guard! A hand mixer or even a whisk works great as well!
Fork- I use the fork to sift and mix dry ingredients.
Medium size mixing bowl- This is for dry ingredients which are sifted and mixed separately to start.
Spatula- This is to scrap the bowl while mixing and helps to evenly spread the batter into your bread pan.
Measuring cups and spoons
How to Make Momma’s Perfectly Moist Pumpkin Bread
In the large mixing bowl, add sugar, oil and vanilla extract. Mix together on low-medium speed. Add in eggs one at a time. Then, mix in pumpkin puree.
In the separate medium size mixing bowl, sift together the flour, baking soda, baking powder, salt, nutmeg, all spice, cinnamon and ground clove.
Then, mix the dry ingredients with the wet ingredients, adding a little at a time and alternating with a little of the water until all ingredients are fully mixed.
Pour the pumpkin bread batter into the prepared bread pan and bake in the oven until done.
Then, let the pumpkin bread stand for 10 minutes on the counter before removing from the bread pan.
Top the pumpkin bread with homemade cream cheese icing or a slice of butter as desired!
Please see the link below for my homemade irresistible cream cheese icing recipe!
Reheating the Pumpkin Bread
I love warm pumpkin bread. When not diving into the loaf fresh out of the oven, I reheat a slice in the microwave for about 30 seconds and top with homemade cream cheese icing. My husband places his cream cheese icing on top prior to microwaving his slice of bread, as he likes the icing to get a little melty as well!
Storing and Sharing the Pumpkin Bread
To store the pumpkin bread, I place the loaf in a plastic ziplock bag, gently squeezing out any extra air and seal tightly. You can also wrap in plastic wrap tightly. When freezing, gifting or shipping, I first wrap in plastic wrap, then place the finished bread in a sealed plastic bag. I have frozen easy Pumpkin Bread for up to 3 months and it still tastes great!
- 1 ½ cups sugar
- ½ cup canola oil
- ½ teaspoon vanilla
- 2 eggs
- 8 oz pumpkin puree
- 1 ¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon all spice
- 1/3 cup water
- Preheat the oven to 350 degrees Fahrenheit (177 degrees C). Prepare bread pan by greasing generously with crisco and flouring the pan.
- In the large mixing bowl, add sugar, oil and vanilla extract. Mix together on low-medium speed. Add in eggs one at a time. Then, mix in pumpkin puree.
- In the separate medium size mixing bowl, sift together the flour, baking soda, baking powder, salt, nutmeg, all spice, cinnamon and ground clove.
- Then, mix the dry ingredients with the wet ingredients, adding a little at a time and alternating with a little of the water until all ingredients are fully mixed.
- Pour the pumpkin bread batter into the prepared bread pan and bake for 1 hour and 10 minutes in the oven, until done.
- Then, let the pumpkin bread stand for 10 minutes on the counter before removing from the bread pan.
- Top with homemade cream cheese icing and enjoy!
I love warm pumpkin bread. When not diving into the loaf fresh out of the oven, I reheat a slice in the microwave for about 30 seconds and top with cream cheese.
To store the pumpkin bread, place in a sealed plastic ziplock bag. It can be easily frozen by wrapping in plastic wrap, then placing in a sealed plastic ziplock bag, squeezing any extra air gently out of the bag.
Learn More About Pumpkins!
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