Moist Pumpkin Bread

Moist Pumpkin Bread

This moist pumpkin bread recipe combines autumnal cinnamon and pumpkin spice flavors with canned pumpkin purée and pecans for an easy-to-make loaf.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
393 Calories

Recipe Instructions

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
Step 2
Whisk sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin purée, vegetable oil, eggs, and water; mix well. Fold in pecans.
Step 3
Divide mixture between the 2 prepared loaf pans.
Step 4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Ingredients

  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 2 teaspoons baking soda
  • 1 cup vegetable oil
  • 3 cups white sugar
  • 1 teaspoon pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 1.5 teaspoons salt
  • 2.6666667461395 cups all-purpose flour
  • 0.66666668653488 cup water, room temperature
  • 0.5 cup pecans, roughly chopped

Categories

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