Moist Pumpkin Bread recipe

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Ingredients

2 ⅔ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water, room temperature
½ cup pecans, roughly chopped

Nutrition Info

392.6 calories
carbohydrate: 56.3 g
cholesterol: 40.9 mg
fat: 17.7 g
fiber: 1.8 g
protein: 4.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 455.7 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

  2. Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.

  3. Divide the mixture between the two prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Recipe Yield

1 loaf

Recipe Note

Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

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