Super Simple Recipe For Incredibly Moist Pumpkin Bread

Key Ingredients:

All-purpose flour

Granulated sugar

Large eggs

Baking soda

Salt

Ground allspice

Baking powder

Ground nutmeg

Ground cinnamon

Ground cloves

Pumpkin purée

Vegetable oil

Water

1. Preheat the oven to 350°F (175°C). Combine all the dry ingredients in a spacious mixing bowl.

2. Whisk together the eggs, pumpkin purée, oil, and water in a separate bowl until well blended.

3. Gently fold the wet ingredients into the dry mixture, stirring until everything is moistened.

1. Grease three 8x4-inch loaf pans and divide the batter evenly among them.

2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes clean. Be careful not to overbake!

3. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

The secret to achieving an incredibly moist texture lies in two key factors:

1. Pumpkin Power: The generous amount of pumpkin purée in this recipe not only intensifies the flavor but also contributes to the bread's luxurious texture. The natural moisture in pumpkin keeps the bread soft and tender for days.

2. Oil's Magic Touch: While you can't taste the oil, it plays a crucial role in maintaining the bread's moisture. The neutral flavor of vegetable oil allows the pumpkin and spices to shine while ensuring the bread stays moist long after baking.

To keep your pumpkin bread fresh, store it in its loaf pan, tightly wrapped in aluminium foil or an airtight container.  When refrigerated, it can last up to 10 days.  For the best taste and texture, warm a slice in the microwave for 10-15 seconds before enjoying it.  However, we doubt it will last that long—it's simply too irresistible!

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Yes, you can freeze this pumpkin bread!  After cooling completely at room temperature, wrap each loaf tightly in plastic wrap, ensuring it's as airtight as possible.  For extra protection, wrap it again in aluminium foil or place it in a freezer-safe zip-top bag.

Pro Tips for Perfect Pumpkin Bread

• If you notice the tops browning too quickly, loosely cover the loaves with aluminium foil for the last 15 minutes of baking.

• Feel free to experiment with add-ins like chopped nuts, raisins, or chocolate chips.  However, we find this recipe absolutely perfect as is!

This Irresistibly Moist Pumpkin Bread is a must-try fall recipe! Packed with rich pumpkin flavour and warm spices, it's the perfect treat to enjoy with your morning coffee or as a cosy dessert. Once you've tasted it, you'll understand why it's become a seasonal favourite for so many!

Yield: 2 loaves Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes

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

Instructions

1. Preheat your oven to 350°F (175°C). Line two 8x4 inch loaf pans with parchment paper.

2. In a large bowl, whisk together all the dry ingredients.

3. In another bowl, beat the eggs, pumpkin purée, oil, and water until well combined.

4. Gently fold the wet ingredients into the dry mixture, stirring just until everything is moistened.

5. Divide the batter evenly between the prepared loaf pans.

6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake!

7. Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

• This Irresistibly Moist Pumpkin Bread features a perfect balance of spices and a wonderfully moist texture that lasts for days.

• No electric mixer is needed – the batter comes together easily by hand.

• Baking times may vary depending on your oven.  We recommend checking the bread at 65 minutes and then every 5 minutes afterwards. The toothpick test is the most reliable way to check for doneness.

• For even better flavour, let the bread sit overnight before slicing.

Serving Size: 1/24 of recipe 

Calories: 2904 | Carbohydrates: 487g | Protein: 38g | Fat: 96g | Saturated Fat: 17g | Cholesterol: 372mg | Sodium: 3820mg | Potassium: 1047mg | Fiber: 13g | Sugar: 308g | Vitamin A: 33645IU | Vitamin C: 10mg | Calcium: 263mg | Iron: 15mg