Incredibly Moist Pumpkin Bread Recipe
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5.0
1,422 reviews
Excellent
Incredibly Moist Pumpkin Bread Recipe
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This Moist Pumpkin Bread Recipe is a must-have for your Fall baking list! Bursting with rich pumpkin and warm cinnamon, it’s the perfect seasonal treat to enjoy with your morning coffee or as a cozy dessert. Trust me, once you try it, it’ll quickly become one of your go-to favorites!
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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 puree
- 3/4 cup vegetable oil
- 2/3 cup water
Instructions
- Line a 8x4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
- In a large mixing bowl, combine dry ingredients.
- In a separate bowl, whisk the eggs, pumpkin, oil and water.
- Stir into dry ingredients just until moistened.
- Pour into two greased 8x4 inch loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Notes
- This is the most perfect Pumpkin Bread! It’s lightly spiced, incredibly moist and full of fall flavor. Pumpkin Bread is super simple and quick to make and will last for several days.
- You don’t need an electric mixer to make this recipe - it doesn’t require much mixing and can be easily done by hand.
- Baking times will vary depending on your oven. Do cover the bread with a loose layer of foil halfway through baking time to prevent it from becoming too brown.
- We suggest checking on the pumpkin bread after 65 minutes then every 5 minutes thereafter. A toothpick inserted into the middle should come out clean.
- We have found that this Pumpkin Bread tastes even better the day after it has baked.
- This is the most perfect Pumpkin Bread! It’s lightly spiced, incredibly moist and full of fall flavor. Pumpkin Bread is super simple and quick to make and will last for several days.
- You don’t need an electric mixer to make this recipe - it doesn’t require much mixing and can be easily done by hand.
- Baking times will vary depending on your oven. Do cover the bread with a loose layer of foil halfway through baking time to prevent it from becoming too brown.
- We suggest checking on the pumpkin bread after 65 minutes then every 5 minutes thereafter. A toothpick inserted into the middle should come out clean.
- We have found that this Pumpkin Bread tastes even better the day after it has baked.
Nutrition Information
Show Details
Serving
24
Calories
2904kcal
(145%)
Carbohydrates
487g
(162%)
Protein
38g
(76%)
Fat
96g
(148%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
50g
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
372mg
(124%)
Sodium
3820mg
(159%)
Potassium
1047mg
(30%)
Fiber
13g
(52%)
Sugar
308g
(616%)
Vitamin A
33645IU
(673%)
Vitamin C
10mg
(11%)
Calcium
263mg
(26%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2904 kcal
% Daily Value*
| Serving | 24 | |
| Calories | 2904kcal | 145% |
| Carbohydrates | 487g | 162% |
| Protein | 38g | 76% |
| Fat | 96g | 148% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 50g | 294% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 3820mg | 159% |
| Potassium | 1047mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 308g | 616% |
| Vitamin A | 33645IU | 673% |
| Vitamin C | 10mg | 11% |
| Calcium | 263mg | 26% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,422 reviews
Excellent
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