Moistest Pumpkin Bread

Total Time
Prep 15 mins
Cook 45 mins

This is more like a dessert bread it's so soft and moist. I tend to use a little more pumpkin than what is called for and eat these with cream cheese. They are also fantastic as mini-loaves.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix well the first 5 ingredients.
  3. Mix dry ingredients.
  4. Add dry ingredients to wet ingredients.
  5. Pour into 2 GREASED 8.5x4" loaf pans and bake 45 minutes.
  6. Remove from pans when completely cool (otherwise will crumble).
  7. Optional: add 1/2 cup raisins and 1/2 cup walnuts.
Most Helpful

As advertised, this is moist! And very flavorful. I added some chopped pecans also, and will try it with dried cranberries next time. My pans are a bit larger than called for, so my loaves weren't very high. I think I may just put all of the batter into one of my bigger pans and make one large loaf next time. Made for Spring 2011 PAC.

Outta Here April 06, 2011

This is really a fabulously moist bread that has quite a bit of spring to it. Not as dense as a regular quick bread which I really enjoyed. I sifted the dry ingredients together in a bowl and added to the wet ingredients in two batches. It literally took me only 5 minutes to whip up and pop into the oven. I used a bit more than half of a 15 oz. can of pumpkin so I used more than a cup as well though I didn't exactly measure. It did the recipe no harm to do this. This is a fabulous recipe!

invictus April 02, 2010