Moist Pumpkin Bread Recipe (Makes 1 Loaf)
Servings: 10 Servings
Ingredients
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin purée canned
- ½ cup canola oil or vegetable oil, may substitute with another neutral tasting oil
- ⅓ cup water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set it aside.
- In a large mixing bowl, whisk the sugar, pumpkin, oil, water, eggs, and vanilla together until everything’s smooth and combined.1 ½ cups granulated sugar, 1 cup canned pumpkin purée, ½ cup canola oil, ⅓ cup water, 2 large eggs, 1 teaspoon pure vanilla extract
- In another bowl, stir together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- Add the dry ingredients to the wet ingredients. Whisk just until everything is combined. Don’t overmix it. Otherwise, the bread will be tough.
- Pour the batter into your greased loaf pan. Spread it into an even layer with a spatula.
- Bake for 55 to 65 minutes. Start checking around the 55-minute mark. A toothpick in the center should come out clean.
- Let the bread cool in the pan for about 10 to 15 minutes, then carefully move it to a wire rack to cool completely before slicing.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
- This recipe works well when the ingredients are doubled, but it has not been tested for 3 or 4 times the ingredients.
- To keep the bottom of the bread from getting too dark, please the loaf pan on a baking sheet when you bake it. Use one that doesn't warp preferably.
- Every oven cooks a little differently. You may need to adjust the cook time slightly to work in your oven. If you're using a glass pan, check my info on glass pans listed above the recipe card.
- Storage: Keep leftovers in an airtight container. Place a paper towel underneath the bread to keep the bottom from getting sticky. It’ll stay fresh for 3 to 4 days.
Nutrition Facts
Moist Pumpkin Bread Recipe (Makes 1 Loaf)
Serving Size
1 slice
Amount per Serving
Calories
317
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
5
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
33
mg
11
%
Sodium
241
mg
10
%
Potassium
108
mg
3
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
31
g
34
%
Protein
4
g
8
%
Vitamin A
3861
IU
77
%
Vitamin C
1
mg
1
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
