Moist Pumpkin Bread RecipeIt’s recipe day! Today, I have a recipe for pumpkin bread.

My last recipe post where Sydney shared a recipe for applesauce cake and caramel glaze received a lot of positive feedback. Y’all were so sweet to Sydney and were just as excited as I was about her culinary talents.

So, thank you!

I can’t tell you how encouraging it is to know people enjoy what you’ve shared, and I know she certainly felt that way {as I often do}.

Sydney's Pumpkin BreadOkay, back to recipe day.

Y’all thought her applesauce cake looked good {and believe me, it tasted good} but just wait until you see today’s masterpiece.

I love pumpkin spice and everything nice, and this recipe satisfies all my pumpkin-y cravings. Dad, Mom, and I fought for the last piece of pumpkin bread because it was so yummy.

I’ve had lots of pumpkin bread, but hers tops them all. You guys, it’s perfect, especially with her alterations. Continue reading to get the recipe!

Sydney here!

This pumpkin bread is so moist and oh-so-gooey! It’s great to eat for Thanksgiving breakfast and/or bidding the final days of fall “goodbye.” {Yes, fall doesn’t end until mid-December, but to me, fall is over as soon as Thanksgiving passes.}

Sydney's Pumpkin Bread
Sydney's delicious, moist recipe for pumpkin bread will satisfy all of your fall cravings and will leave you wanting more. It's so yummy!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 3 cups sugar
  2. 1 cup vegetable oil
  3. 4 eggs, lightly beaten
  4. 1 (16 ounce) can solid pack pumpkin
  5. 3 1/2 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1 teaspoon salt
  9. 1 teaspoon ground cinnamon
  10. 1 teaspoon ground nutmeg
  11. 1 teaspoon pumpkin spice
  12. 1/2 teaspoon ground cloves
  13. 1/2 teaspoon ground allspice
  14. 1/2 teaspoon ginger
  15. 1/2 cup of water
  1. Sift the flour, baking soda, baking powder, salt, and spices into a large bowl.
  2. In a separate bowl, combine the sugar, oil and eggs. Add pumpkin and mix well.
  3. Alternate mixing the dry ingredients and water into the wet ingredients.
  4. Pour the batter into two greased 9-in. x 5-in. x 3-in loaf pans.
  5. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean.
  6. Once you take the bread out of the oven, let it sit in the pans for 10 minutes.
  7. After 10 minutes, take the bread out of the pans and move it to a wire rack to cool completely.
  8. Enjoy!
Madelyn Victoria
If you try Sydney’s pumpkin bread recipe, please comment below! We’d love to hear how you liked it.

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