Moist Pumpkin Bread


Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
1 loaf


  • 2 ⅔ cups all-purpose flour

  • 3 cups white sugar

  • 2 teaspoons baking soda

  • 1 ½ teaspoons salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1 (15 ounce) can pumpkin puree

  • 4 eggs

  • 1 cup vegetable oil

  • cup water, room temperature

  • ½ cup pecans, roughly chopped


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

  2. Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.

  3. Divide the mixture between the two prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts (per serving)

393 Calories
18g Fat
56g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 393
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 14%
Cholesterol 41mg 14%
Sodium 456mg 20%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Total Sugars 39g
Protein 4g
Vitamin C 1mg 6%
Calcium 22mg 2%
Iron 2mg 9%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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