Moist Pumpkin Spice Bread
A classic, generations old, old - fashioned recipe for pumpkin bread! This Super Moist Pumpkin Spice Bread is just as its name says, it's soft, sweet, and perfectly seasoned!
Servings: 20 Slices
Calories: 230kcal
Equipment
- 2 Standard Size Loaf Tins (approx 8½ in by 4½ in)
Ingredients
- ¾ Cup Vegetable Oil
- ½ Cup Water
- 15 oz Canned Pumpkin Puree (1 15 oz can or 1½ cup)
- 3 Large Eggs
- 2½ Cups All Purpose Flour
- 2¼ Cups White Sugar
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- 1½ tsp Ground Cinnamon
- 1½ tsp Ground Ginger
- 1½ tsp Ground Nutmeg
- 1½ tsp Vanilla Extract
Instructions
- Preheat oven to 350°. Lightly grease and line two standard size loaf tins with parchment paper.
- In a large bowl mix together the sugar, flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
- In a second bowl mix together the vegetable oil, water, canned pumpkin, eggs, and vanilla extract.
- Create a well in the first bowl and pour in the wet ingredients. Mix well.
- Pour batter evenly between the two loaf tins and bake for about 60 minutes.
- Every oven is different so check the bread every 5 minutes starting at the 55 minute mark. This bread could even take 65 minutes to bake.
- You'll know the bread is done when a toothpick placed in the center of the loaf comes out clean.