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.
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- white sugar: 2 cups
- vegetable oil: 1 cup
- water: 0.66667 cup
- eggs: 4 piece
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 3 piece
- baking soda, sifted: 2 tsp
- ground cinnamon: 1 Tbsp
- ½ teaspoons salt: 1 piece
- ground nutmeg: 1 tsp
- ground ginger: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
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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.
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Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
