Incredibly Moist Pumpkin Bread 🎃🍞
Ingredients:
- 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
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves until well combined.
3. In another bowl, beat the eggs, then mix in the pumpkin purée, vegetable oil, and water until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain moisture.
5. Divide the batter evenly between the two prepared loaf pans.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pumpkin bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: Approximately 320 kcal per serving | Servings: 12 servings
Tips:
For an extra touch, sprinkle chopped pecans or walnuts on top before baking for added texture.
Store the pumpkin bread wrapped tightly in plastic wrap to keep it moist for several days.