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 flavorful loaves, perfect for fall or any time you crave a spiced, tender treat. Made with pumpkin purée and a blend of warm spices, this bread boasts a moist crumb and rich texture. Easy to prepare and bake in under an hour, it’s a delicious addition to breakfasts, snacks, or dessert.

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

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Instructions

Prepare the Pan and Oven: Line two 8×4 inch loaf pans with parchment paper and preheat your oven to 350ºF (175ºC).
Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves until evenly combined.
Whisk Wet Ingredients: In a separate bowl, beat the eggs, then add the pumpkin purée, vegetable oil, and water; mix well until smooth.
Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients. Stir gently just until everything is moistened and combined, being careful not to overmix.
Fill Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops.
Bake: Place the pans in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moistness.
Cool: Let the pumpkin bread cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before slicing and serving.

Notes

Do not overmix the batter; it can cause the bread to be dense and tough.
Test with a toothpick after 50 minutes to avoid overbaking.
Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Optional: Add nuts or chocolate chips to the batter for extra texture and flavor.