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Moist Pumpkin Bread Recipe

Moist Pumpkin Bread Recipe photo by Taste of Home

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"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.

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Moist Pumpkin Bread Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 48 Servings

10 50 60

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2/3 cup water

Directions

In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8-in. x 4-in. loaf pans.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 122 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Spiced Pumpkin Bread in Taste of Home December/January 2003, p19

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Reviews for Moist Pumpkin Bread

Moist Pumpkin Bread

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Reviewed on Dec. 17, 2011 by MaleahC

This is one of my Fall/Holiday go-to recipes. I usually double the batch, because I'm too cheap to buy the little cans of pumpkin and then make several mini loaves to give as gifts.

Reviewed on Oct. 25, 2010 by housebunny715

I love this bread! It is so easy to make and so soft!! I will definitely make this again and again!