Description
A super moist pumpkin bread recipe made with canned pumpkin, warm spices, and a soft, tender crumb. Makes three loaves—perfect for gifting or freezing!
Ingredients
3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 large eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour three 9×5-inch loaf pans.
2. In a large bowl, mix the pumpkin, oil, sugar, and eggs until well blended.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Stir the dry mixture into the wet ingredients until just combined.
5. Divide the batter evenly among the three prepared pans.
6. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use canned pumpkin, not pumpkin pie filling.
Add chocolate chips or nuts for variety.
Freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Super Moist Pumpkin Bread, Easy Pumpkin Bread Recipe, Pumpkin Bread Moist, Pumpkin Purée Recipes