The Best Pumpkin Bread

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 232 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour
• 4 eggs
• 1 teaspoon ground nutmeg
• 1 ½ teaspoons salt
• ¼ teaspoon ground ginger
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• ⅔ cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons baking soda, sifted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

Step 2

Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.

Step 3

Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.