Incredibly Moist Pumpkin Bread
This Incredibly Moist Pumpkin Bread is the perfect cozy bake for fall. Rich with pumpkin purée and warm spices, it's ultra tender, easy to make, and great for sharing or freezing. Enjoy it with coffee, gift it during the holidays, or toast it for a comforting breakfast treat.
Ingredients
- 3 ½ cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 15 oz pumpkin purée
- ¾ cup vegetable oil
- ⅔ cup water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, sift together flour, baking soda, baking powder, salt, and all spices.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add pumpkin purée, oil, and water. Mix until well combined.
- Gradually fold dry ingredients into wet mixture. Stir gently, just until combined.
- Divide batter evenly between the two loaf pans.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Notes
- Use canned pumpkin purée for consistent texture.
- Avoid overmixing to keep the bread tender.
- Add-ins like chopped walnuts, chocolate chips, or dried cranberries work well.
- Bread can be frozen up to 3 months — wrap tightly in plastic and foil.