Name: Incredibly Moist Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 3 cups granulated sugar; 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; 4 large eggs; 15 oz pumpkin purée; 3/4 cup vegetable oil; 2/3 cup water

Description

This incredibly moist pumpkin bread recipe yields two delicious loaves bursting with warm spices and rich pumpkin flavor. Perfect for fall or any time you crave a comforting and flavorful treat, this easy-to-follow recipe combines a blend of aromatic spices and the natural sweetness of pumpkin purée, delivering a tender texture and delightful taste.

Ingredients

Scale

Dry Ingredients

3 1/2 cups all-purpose flour
3 cups granulated sugar
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

Wet Ingredients

4 large eggs
15 oz pumpkin purée
3/4 cup vegetable oil
2/3 cup water

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pan and Oven: Line an 8×4 inch loaf pan with parchment paper and preheat the oven to 350ºF (175ºC) to ensure even baking.
Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients including flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin purée, vegetable oil, and water until fully blended.
Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients gently, just until moistened. Avoid overmixing to keep the bread tender.
Pour Batter into Pans: Divide the batter evenly and pour into two greased 8×4 inch loaf pans, spreading it evenly.
Bake: Bake the loaves in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake to maintain moisture.
Cool: Allow the bread to cool for 10 minutes in the pans before transferring to wire racks to cool completely to room temperature.

Notes

Do not overmix the batter; mix until just combined to keep the bread moist and tender.
Use parchment paper for easy removal and cleanup.
Check doneness with a toothpick in the center before removing from the oven.
Storage: Keep wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
For extra flavor, consider adding 1/2 cup chopped walnuts or pecans into the batter.