So simple to make, you don't even need a mixer for this perfectly moist pumpkin bread recipe made from scratch.
Course Bread
Cuisine American
Keyword pumpkin bread
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 10
Calories 331kcal
Ingredients
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
1teaspoonground cinnamon
½teaspoonground cloves
½teaspoonground nutmeg
½teaspoonkosher salt
1 ½cups granulated sugar
½cupcanola or vegetable oil
3 eggs
1cupcanned pure pumpkin
¼cup water
1teaspoonvanilla extract
Instructions
Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.