Moist Pumpkin Bread

"VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Monique M. photo by Monique M.
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
Ready In:
1hr 15mins
1 loaf




  • In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
  • In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
  • Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
  • For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
  • Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Questions & Replies

default avatar
  1. Carolyn H.
    What should I wrap this in? Foil or plastic wrap? Does this need to be refrigerated while I wait a day to serve it? Thanks!
  2. Barbara C.
    Can this pumpkin bread be frozen?
  3. jaelo247
    Nutritional info pls?
  4. Kim N F.
    Can you bake this in muffin cups?


  1. happynana
    Excellent. I have wanting to make this for some time and made it for my holiday trays. Very moist. I could not find pumpkin puree and used canned pumpkin. I made one loaf and mine baked in 55 minutes. I cooled in pan for 10 minutes and then removed to cooling rack. I dizzled topping on and let cool before wrapping. The hard part was waiting 24 hours to taste it and it smelled wonderful. Thanks for another great recipe Emily.
  2. merwojo73
    Very easy to make and so yummy. For those that don't have pumpkin pie spice and want to make it use 1/2tsp cinnamon, 1/4tsp ground ginger,1/8 tsp ground nutmeg and 1/8tst ground clove
  3. Anthony A.
    If you make this pumpkin bread PLEASE don't go by the inaccurate oven time! It should be 1hr and 15 min at least. I even upped the temp to 350 for the last 15 min.
  4. SCtoSF
    This recipe turned out wonderfully! I modified it by adding walnuts to the batter as well as the topping. I also made it into muffins and reviewed it here:<br/>
  5. AmberMoon
    This Pumpkin Bread is excellent. It was easy to make and turned out perfect. I did increase the spices a bit- It was by far one of the BEST pumpkin bread receipes I've made....A big hit!


  1. Monique M.
    I used allspice instead of nutmeg and pumpkin pie spice.
  2. Dan Y.
    I did not read the entire recipe I poured the topping on the unbaked bread and then baked it I also poured melted butter on top of the unbaked bread baked it it hour half I have commercial size pans I always have to double the recipe excellent mistake I made it's very good bread almost cake like
    • Review photo by Dan Y.
  3. 1007443
    Delicious! I used coconut oil instead of veggie and added pumpkin pie spice for the nutmeg and it turned out absoultely moist and perfectly spiced. I used Trader Joes organic pumpkin and it seemed a differen consistancy than libby's, more like fresh pumpkin puree. I did need extra bake time I will make this again. For those of you with extra pumpkin make pumpkin smoothies or milkshakes. My can was the perfect amount.


<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
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