Ultra-Moist Large-Batch Pumpkin Bread Recipe

Bake the best Moist Pumpkin Bread with this easy, large-batch recipe. Warm spices—cinnamon, nutmeg, and allspice—make every slice cozy and aromatic. This recipe yields three tender loaves, so you can enjoy one fresh and freeze the rest for later.

If you enjoy quick loaves, try my zucchini bread and banana bread recipes for more moist, family-friendly baking.

Autumn is all about cozy sweaters and the irresistible scent of pumpkin spice. My kids have loved this pumpkin bread since they were little, and it quickly became a seasonal favorite. The pumpkin flavor is balanced and the texture stays delightfully soft—never dry.

Because this is a big batch, you’ll end up with three loaves. Bake once and enjoy for weeks: serve one warm, freeze one for later, and gift a third if you like.

Watch The How-To Video

This was one of the earliest recipes I posted and, after some updates over the years, it remains a timeless favorite—especially handy during holiday entertaining when you want to have plenty to offer guests.

Why This Bread Stays So Moist

A few elements keep this pumpkin bread tender and moist:

• Olive oil (or melted butter) adds moisture and a pleasant richness.
• Sifting the flour lightens the texture and creates a more tender crumb.
• The ratio of pumpkin to other ingredients is balanced for optimal softness.

Easy Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and gather your baking supplies. Follow these straightforward steps:

1. Grease and flour pans: Prepare three 8½ x 4½-inch loaf pans by greasing and flouring them or lining them with parchment paper.

2. Combine wet ingredients: In a large bowl whisk 1 cup olive oil, 4 large eggs, 2/3 cup water, and 2 cups canned pumpkin puree until smooth.

3. Mix dry ingredients: Sift 3 1/3 cups flour. In a separate bowl combine sifted flour, 1 1/2 tsp salt, 1 tsp nutmeg, 1/2 tsp allspice, 2 tsp cinnamon, 2 tsp baking soda, 3 cups sugar, and optional 1 1/2 cups raisins and 1 1/2 cups chopped walnuts. Stir to combine.

4. Combine wet and dry: Add the dry ingredients to the wet mixture and stir until evenly blended. Divide the batter evenly among the three prepared pans.

If you like, sprinkle roasted pumpkin seeds and old-fashioned oats on top for extra texture.

5. Bake: Bake at 350°F (177°C) for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, remove from pans after 10–30 minutes, and let cool completely.

Tips & Tricks

• Always use pumpkin puree, not pumpkin pie filling.
• Light extra virgin olive oil adds flavor; melted butter is a fine substitute.
• If you want one loaf plain and one with raisins, add raisins to only one pan (about 2/3 cup for a single loaf).

Add-in Ideas

Customize the loaves to suit your taste:

• Chocolate chips: Add 2 cups to make pumpkin chocolate chip bread, or 2/3 cup for a single loaf.
• Nuts: Walnuts or pecans (1 1/2 cups for the full recipe) add crunch and flavor.
• Golden raisins: Add 1 1/2 cups for the full batch; they plump nicely while baking.

What to Serve With It

This bread is delicious on its own or paired with:

• Cream cheese or cream cheese frosting
• Apple butter
• Nutella
• Good old-fashioned butter

Storing Your Bread

To keep loaves fresh:

1. Cool completely on a wire rack.
2. Wrap tightly in plastic wrap or foil and store at room temperature for 3–5 days.
3. After a few days, refrigerate to extend life up to 7 days.

Freezing Pumpkin Bread

Yes—this batch is perfect for freezing. To freeze:

1. Cool completely on a wire rack.
2. Wrap tightly in plastic wrap (two layers recommended) or place in a vacuum-sealed bag to prevent freezer burn.
3. Freeze up to 3 months. Label with date before storing.

Recipe FAQs

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