This pumpkin bread recipe is so MOIST and flavorful with spices like cinnamon, cloves, ginger and nutmeg… And it gets even better NEXT day! This easy one bowl recipe will impress any pumpkin loving fall friend! It’s the perfect gift to share with the neighbor this fall.
Why is this pumpkin bread the best? I will tell you! This is the most perfectly MOIST pumpkin bread you will ever eat.
It’s perfectly moist, so not too moist, and not dry at all! It’s also perfectly seasoned! No too much sugar, and not too much salty!
This perfect pumpkin bread is also perfectly seasoned! I LOVE the flavors of pumpkin pie… So, if you like pumpkin pie you will LOVE this pumpkin bread recipe!
Moist Pumpkin Bread Recipe
In large bowl combine:
- 1 – 15 ounce can of pumpkin puree
- 4 large eggs
- 1 cup Avocado Oil
- 2/3 cups water
- 2.5 cups packed brown sugar
- 3.5 (3 1/2) cups all purpose unbleached flour
- 2 teaspoons baking soda
- 1 1/2 tsp pink himalayan salt
- 3 teaspoons ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup chopped pecans! (Optional)
- Vanilla Glaze (Optional)
Instructions
Preheat your oven to 350 degrees (or 175 degrees C).
Generously Butter 3 7×3 inch loaf pans. (Make sure to get all the corners really well.
In a large bowl add pumpkin puree and all wet ingredients.
Mix till well blended.
Add all dry ingredients to the same bowl.
Mix JUST until blended.
Pour into buttered bread pans.
Let rest for 10 minutes.
Place pans into preheated oven.
Bake for about 50 minutes till toothpick inserted in center comes out clean.
Remove loaves from oven.
Set loaves on cooling rack, and let pumpkin bread cool completely before cutting. Be patient! This bread gets better with time, so clean your kitchen, weed your garden or carve a pumpkin… Trust me!
After loaves have completely cooled, in fact they are better the next day, ENJOY!!!
(OPTIONAL) Glaze with vanilla glaze.
Fall Recipes
- Applesauce For Canning
- Fall Apart Boston Butt Roast
- Moist Applesauce Cake Recipe
- Nourishing Lentil Soup Dinner
- Easy Oven Roasted Rump Roast Beef
Recipe Card
Don’t forget to print your recipe card!
Award Winning Pumpkin Bread Recipe – One Bowl Recipe
Ingredients
- 1 – 15 ounce can of pumpkin puree
- 4 large eggs
- 1 cup Avocado Oil
- 2/3 cups water
- 2.5 cups packed brown sugar
- 3.5 3 1/2 cups all purpose unbleached flour
- 2 teaspoons baking soda
- 1 1/2 tsp pink himalayan salt
- 3 teaspoons ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 cup chopped pecans! Optional
- Vanilla Glaze Optional
Instructions
- Preheat your oven to 350 degrees (or 175 degrees C).
- Generously Butter 3 7×3 inch loaf pans. (Make sure to get all the corners really well.
- In a large bowl add pumpkin puree and all wet ingredients.
- Mix till well blended.
- Add all dry ingredients to the same bowl.
- Mix JUST until blended.
- Pour into buttered bread pans.
- Let rest for 10 minutes.
- Place pans into preheated oven.
- Bake for about 50 minutes till toothpick inserted in center comes out clean.
- Remove loaves from oven.
- Set loaves on cooling rack, and let pumpkin bread cool completely before cutting. Be patient! This bread gets better with time, so clean your kitchen, weed your garden or carve a pumpkin… Trust me!
- After loaves have completely cooled, in fact they are better the next day, ENJOY!!!
- (OPTIONAL) Glaze with vanilla glaze.
Notes
Nutrition
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Sources
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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