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Perfectly Moist Pumpkin Bread

This pumpkin bread is incredibly moist, flavorful, and perfect for fall. Easy to make and delicious to enjoy!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

sugar
  • 2 cups sugar
oil
  • 1 cup grapeseed oil, neutral oil, or olive oil preferably extra-virgin olive oil
eggs
  • 4 eggs eggs
canned pumpkin
  • 15 to 16 ounces canned pumpkin (not pie filling) 454 g
water
  • 3/4 cup water
flour
  • 3 cups flour
baking soda
  • 2 teaspoons baking soda
salt
  • 1.5 teaspoons fine sea salt or kosher salt I use 1.5 teaspoons salt now
cinnamon
  • 2 teaspoons cinnamon
nutmeg
  • 1/2 teaspoon nutmeg or less, or freshly grated
cloves
  • 1/2 teaspoon cloves (optional) I never use
allspice
  • 1/2 teaspoon allspice (optional) I never use

Method
 

  1. Preheat oven to 350ºF (175ºC). Grease loaf pans with butter or non-stick spray.
  2. Beat sugar and oil until blended. Add eggs one at a time, then mix in pumpkin and water.
  3. Mix in flour, baking soda, salt, cinnamon, nutmeg, and optional spices until just combined. Pour into pans.
  4. Bake for 45-60 minutes, checking doneness after 45 minutes. Loaves are done when centers spring back.
  5. Cool in pans for 15-20 minutes, then transfer to racks to cool completely before slicing.

Notes

For best results, do not overmix the batter to keep the bread moist and tender.