Description
This pumpkin bread is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
- 4 large eggs
- 2/3 cup water
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted and cooled (1 stick)
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350F. Grease and flour three 7×3-inch loaf pans and set them aside.
- In a large mixing bowl, combine the pumpkin, eggs, water, oil, butter, and extract with a spoon/spatula or a hand mixer until well combined.
- In a separate large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Divide the batter evenly between the three pans, smoothing the top.
- Bake for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 25-30 minutes before carefully transferring the loaves to a wire rack to cool completely.
Notes
- This recipe can be easily doubled for larger batches.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg