The photo shows an abbreviated ingredient list. The full recipe includes 2/3 cup water (missing from the image) and uses 1½ teaspoons salt (the image incorrectly shows ½ tsp).
Incredibly Moist Pumpkin Bread
Makes: 2 loaves
Prep: 15 minutes
Cook: 50–55 minutes
Total: about 1 hour 5 minutes
Ingredients
- 3½ cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 15 oz pumpkin purée (pure pumpkin, not pumpkin pie filling)
- ¾ cup vegetable oil
- ⅔ cup water
Instructions
- Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans (or line with parchment paper).
- In a large mixing bowl, combine all the dry ingredients: flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves.
- In a separate bowl, whisk together the wet ingredients: eggs, pumpkin purée, vegetable oil, and water until smooth.
- Pour the wet mixture into the dry ingredients and stir just until moistened (do not overmix).
- Divide the batter evenly between the two prepared pans.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. (Do not overbake. If the tops brown too quickly, loosely cover with foil for the last 15 minutes.)
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- This bread is very moist thanks to the pumpkin + oil + water combination.
- Optional mix-ins: nuts, raisins, or chocolate chips.
- It often tastes even better the next day.
- Store covered at room temperature or in the fridge for several days. Freezes well when wrapped tightly.
This is the full, accurate version of the recipe shown in your photo. Enjoy!
