Description
This Moist Pumpkin Bread Recipe is your go-to for fall baking! Bursting with rich pumpkin flavor and warm spices like cinnamon and nutmeg, it’s incredibly moist, easy to make, and a perfect treat for cozy mornings or as an after-dinner dessert. Once you try this recipe, it will quickly become a seasonal favorite! Best of all, it tastes even better the next day, so be sure to save a slice!
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 15 oz pumpkin purée
- 3/4 cup vegetable oil
- 2/3 cup water
Instructions
- Preheat the oven to 350ºF (175ºC). Line two 8×4-inch loaf pans with parchment paper or grease them well.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices (allspice, nutmeg, cinnamon, and cloves).
- In a separate bowl, whisk the eggs, pumpkin purée, vegetable oil, and water until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring just until combined. Avoid overmixing.
- Pour the batter evenly into the two prepared loaf pans.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, cover with foil halfway through.
- Cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Be sure not to overmix the batter to keep the bread soft and moist.
- Cover the loaves loosely with foil if they’re browning too fast.
- Pumpkin bread tastes even better the next day, so consider making it ahead of time!
- You can freeze extra loaves by wrapping them tightly in plastic wrap and foil. They’ll keep for up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 24 slices per recipe)
- Calories: 2904 kcal (total for both loaves)
- Sugar: 308g
- Cholesterol: 372mg