Incredibly Moist Pumpkin Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, beat together vegetable oil, granulated sugar, and brown sugar until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in pumpkin puree, water, and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 25 minutes
Kcal: 280 kcal | Servings: 8 servings
Tips:
Use canned pumpkin puree for consistent moisture and flavor in the bread.
Avoid overmixing the batter to keep the bread tender and moist.