If there’s one thing that can instantly make your home feel like a warm hug on a crisp autumn day, it’s Super Moist Pumpkin Bread. And honey, this recipe isn’t just moist—it’s downright luscious. Whether you’re baking for your family, the school bake sale, or just because your soul needs a little cinnamon-laced joy, this is the pumpkin bread that’ll have folks asking for seconds (and thirds).

I’ve been making this bread since the boys were little, usually while sipping on some spiced tea with a dog curled up at my feet. There’s just something about the smell of pumpkin, nutmeg, and cloves dancing through the house that brings me back to Mama’s kitchen in Amarillo.

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Why You’ll Love This Super Moist Pumpkin Bread

This isn’t your average simple pumpkin bread recipe—this one is rich, indulgent, and wonderfully spiced. Made with canned pumpkin, it’s quick to whip up and doesn’t skimp on flavor. Best of all? It freezes like a dream, so you can make a batch now and enjoy it all season long. Whether you’re new to baking or a seasoned pro, this easy pumpkin bread recipe is a keeper.

Ingredients (and Why They Matter)

Here’s what you’ll need and why it counts:

Canned pumpkin puree – the star of the show; it adds moisture and that earthy-sweet pumpkin flavor.
Vegetable oil – keeps the bread tender and soft.
White sugar – for sweetness and a beautiful crust.
Large eggs – bring it all together and add richness.
All-purpose flour – your base, sturdy and dependable.
Baking powder & baking soda – for that lovely rise.
Salt – balances the sweetness.
Ground cinnamon, nutmeg, and cloves – the holy trinity of warm, cozy spice.

Full ingredient list with measurements is in the recipe card below!

Step-by-Step Instructions

Preheat your oven to 350°F and grease and flour three 9×5-inch loaf pans. (Yes, this recipe makes three loaves—perfect for gifting or freezing!)
In a big ol’ mixing bowl, whisk together the pumpkin, oil, sugar, and eggs until smooth.
In another bowl, combine the flour, baking powder, baking soda, salt, and spices.
Gradually stir the dry ingredients into the wet until well mixed. The batter will be thick and fragrant.
Divide the batter evenly between your prepared pans.
Bake for 45 minutes to 1 hour. You’ll know they’re ready when a toothpick comes out clean.

Let them cool in the pans for about 10 minutes before transferring to a wire rack. If you can wait that long—mine usually disappear while still warm.

Nova’s Tips for the Best Pumpkin Bread

Don’t overmix. Gentle stirring keeps the texture light.
Add chocolate chips or chopped nuts if you’re feeling fancy.
Use canned pumpkin, not pumpkin pie filling. Trust me on this one.
Freeze a loaf (or two!) by wrapping in plastic wrap and foil. They’ll keep for up to 3 months.

A Slice of My Story

This homemade pumpkin bread has made many appearances at church potlucks and fall festivals. I once swapped it for a neighbor’s entire jar of homemade pickles—true story! It’s the kind of recipe that sticks with people, and that’s what makes it special.

FAQs

Can I substitute fresh pumpkin for canned?
You sure can, just make sure it’s cooked and puréed smooth. Canned is just easier and more consistent.

How do I keep my pumpkin bread moist?
Keep it wrapped in plastic or foil at room temp for up to 3 days, or refrigerate for a week. But it rarely lasts that long!

Can I make a small batch pumpkin bread?
Absolutely! Halve the recipe and bake in a single loaf pan or even muffin tins. Just adjust the baking time.

Is this the best pumpkin bread recipe with canned pumpkin?
Well, I might be biased—but yes. It’s moist, easy, and loaded with flavor. What more could you ask for?

Whether you call it your easy pumpkin bread, your go-to fall treat, or just your favorite pumpkin purée recipe, this loaf will bring smiles all around. Pour yourself a mug of something warm, slice a generous hunk, and let the cozy begin.

Super Moist Pumpkin Bread That’ll Make You the Star of Fall Baking

Author: Nova
Total Time: 1 hour 15 minutes
Yield: 3 loaves (36 slices) 1x

Print Recipe

Description

A super moist pumpkin bread recipe made with canned pumpkin, warm spices, and a soft, tender crumb. Makes three loaves—perfect for gifting or freezing!

Ingredients

Scale

3 cups canned pumpkin puree

1 ½ cups vegetable oil

4 cups white sugar

6 large eggs

4 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground nutmeg

1 ½ teaspoons ground cloves

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9×5-inch loaf pans.

2. In a large bowl, mix the pumpkin, oil, sugar, and eggs until well blended.

3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Stir the dry mixture into the wet ingredients until just combined.

5. Divide the batter evenly among the three prepared pans.

6. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use canned pumpkin, not pumpkin pie filling.

Add chocolate chips or nuts for variety.

Freezes well—wrap tightly and store for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 190mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Super Moist Pumpkin Bread, Easy Pumpkin Bread Recipe, Pumpkin Bread Moist, Pumpkin Purée Recipes