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, sift together the flour, baking soda, baking powder, salt, allspice, nutmeg, cinnamon, and cloves. Set aside.
3. In another large mixing bowl, beat the eggs and sugar until light and fluffy.
4. Add the pumpkin purée, vegetable oil, and water to the egg mixture and mix well to combine.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
6. Divide the batter evenly between the prepared loaf pans.
7. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the 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: 65 minutes | Total Time: 80 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Use canned pumpkin purée for consistent moisture and flavor.
Avoid overmixing the batter to keep the bread tender and moist.