Moist Pumpkin Bread
This moist pumpkin bread is bursting with warm fall spices like cinnamon and nutmeg, combined with rich pumpkin puree for a tender, flavorful loaf. Perfect for breakfast, snacks, or dessert, it’s easy to make and irresistibly delicious.
Ingredients
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- ½ cup canola or vegetable oil
- ⅓ cup water
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- Whisk sugar, pumpkin, oil, water, eggs, and vanilla until smooth.
- In another bowl, mix flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- Combine dry ingredients with wet, mixing until just blended.
- Pour batter into pan and bake 55-65 minutes; toothpick should come out clean.
- Cool 10-15 minutes in pan, then transfer to wire rack to cool before slicing.
Notes
Avoid overmixing to keep bread tender. You can add nuts or chocolate chips for extra texture.