5 from 72 votes
Super Moist Pumpkin Bread
This pumpkin bread uses canned pumpkin puree combined with warm spices and a moist batter to create tender, dense loaves with a soft crumb. The mixture of oil and water keeps it especially moist, while the cinnamon, nutmeg, ginger, and cloves add traditional autumn warmth. Baking in two loaf pans ensures even cooking and an inviting golden crust. This bread works well as a breakfast treat or snack, providing comforting fall flavors without complicated steps.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
2
loaves
Calories:
206 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 (15 ounce can) pumpkin puree
- 4 large egg
- 3/4 cup vegetable oil
- 2/3 cup water
- 2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves ground
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans thoroughly with butter or non-stick cooking spray. Then sprinkle a small amount of flour inside each pan and tilt them around so the flour coats the sides and bottom. Shake out any excess flour.
- In a large mixing bowl, add 1 (15 ounce can) pumpkin puree, 4 large eggs, 3/4 cup vegetable oil, 2/3 cup water, and 2 cups granulated sugar. Using a whisk or hand mixer, mix everything together until smooth and fully combined. This may take 2-3 minutes by hand, or about 1 minute with a hand mixer.
- Add in 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves and mix until just combined.
- Divide the batter evenly between the two prepared loaf pans. Use the back of a spoon or spatula to spread it out evenly, making sure it reaches the corners of the pans.
- Place the pans in the preheated oven on the middle rack. Bake for 60 to 70 minutes. After 60 minutes, check the bread by inserting a toothpick into the center of each loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there's wet batter on the toothpick, bake for another 5-10 minutes and check again.
- Once the bread is baked, remove the pans from the oven and set them on a cooling rack. Let the bread cool in the pans for 10 minutes, then turn the loaves out onto the cooling rack. Let the loaves cool completely before slicing, about 1 hour.
Cup of Yum
Nutrition Information
Serving
1slice
Calories
206kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
248mg
(10%)
Potassium
66mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
2795IU
(56%)
Vitamin C
0.7mg
(1%)
Calcium
12mg
(1%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2 loaves
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 1slice | |
| Calories | 206kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 248mg | 10% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2795IU | 56% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.