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Moist pumpkin bread sliced on a platter with toasted pumpkin seeds on top.

Granny’s Super Moist Pumpkin Bread (a Vintage Recipe)


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  • Author: Kelly
  • Total Time: 1 hour 20 minutes
  • Yield: 2 Pumpkin Bread Loaves 1x
  • Diet: Vegetarian

Description

This easy pumpkin bread recipe is super moist and delicious — and requires no mixer at all. Passed down to my Mom from my almost 98-year-old Granny, this pumpkin bread is still one of my family’s all-time favorite fall and Thanksgiving desserts to make. You will never need another pumpkin bread recipe! To go from pumpkin seed bread to classic pumpkin bread, simply omit the pumpkin seeds!


Ingredients

Scale
  • 15 ounces homemade pumpkin purée or 1 can storebought (425g)
  • 3 1/2 cups all-purpose flour (480g)*see notes for correctly measuring flour below
  • 3 cups granulated sugar (595g)
  • 2 teaspoons baking soda (10g)
  • 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt) (8g)
  • 1 teaspoon cinnamon, or more to taste (2g)
  • 1 teaspoon nutmeg, freshly grated or more to taste (1g)
  • 1 cup vegetable oil (227g)
  • 4 large eggs, room temperature (200g)
  • 2/3 cup water (140g) (sub orange juice)
  • 2 teaspoons pure vanilla extract (8g)
  • 1 cup toasted pumpkin seeds (optional) (140g)

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.


Instructions

  1. Preheat the oven to 350°F/176°C and prep the baking pans.  Turn on the oven and generously butter two 9×9-inch loaf pans (or spray with non-stick cooking spray). Add about 1/2 cup of flour to one pan and turn the pan while tapping it to ensure the flour coats every surface well. Tap out the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour; set aside.
  2. Measure the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, cinnamon, nutmeg, and salt together until well combined.
  3. Add the wet ingredients. Make a well in the flour mixture and add the oil, eggs, water, vanilla, and pumpkin purée and mix just until smooth. Add the pumpkin seeds (if using) and stir them into the batter using a rubber spatula just until combined. *Do not overmix.  
  4. Bake the pumpkin bread. Divide the batter evenly between two loaf pans and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Remove to a cooling rack for 10 minutes, then gently run a knife around the edges to help it release. Carefully remove the pumpkin loaf from the pan and allow it to finish cooling on the wire rack until completely cooled. Enjoy!

Notes

  • Use this recipe to make 30 pumpkin muffins instead. Line muffin tins with paper or foil liners and fill 3/4. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes then remove them from the pan to finish cooling on the racks. Store muffins in an airtight container, or freeze them for easy weekday breakfast, or lunch box deserts. 
  • For a pumpkin pie spiced pumpkin bread, substitute pumpkin pie spice for the cinnamon and nutmeg called for in the recipe. 
  • If you want slightly less sweet pumpkin bread, use 1/4 to 1/2 cup (50 to 100g) less sugar. This is a dessert bread after all, but it’s also really tasty without as much sugar (not to mention healthier too). If you cut out too much sugar you run the risk of the recipe failing. 
  • Substitute orange juice for the water called for in the recipe for a little bit of citrus flavor, but you don’t need to use it to make the pumpkin bread any moister because this is by far the most moist pumpkin bread recipe I’ve ever eaten. 

1 Loaf Pumpkin Bread Recipe (MAKES 1 LOAF)

If you don’t have a large family or any friends who might want the 2nd pumpkin loaf this recipe makes, below are the measurements needed to make one single pumpkin bread loaf.

  • 7 1/2 ounces homemade pumpkin purée (1/2 can store-bought) (212g)
  • 1 3/4 cup all-purpose flour (240g)*see notes for correctly measuring flour below
  • 1 1/2 cups pure cane sugar (or granulated sugar) (295g) 
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon kosher salt (or 3/4 teaspoons table salt) (4.5g)
  • 1/2 teaspoon cinnamon, or more to taste (1g)
  • 1/2 teaspoon nutmeg, freshly grated or more to taste (0.5g)
  • 1/2 cup vegetable oil (113g)
  • 2 large eggs, room temperature (100g)
  • 1/3 cup water (70g) 
  • 1 teaspoon pure vanilla extract (4g)
  • 1/2 cup toasted pumpkin seeds, pecans, or walnuts (70g)

*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you’re working with. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Cakes + Tortes
  • Method: Oven Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
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