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.
- 1 (15 ounce) can pumpkin puree
- 2 cups white sugar
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda, sifted
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons salt
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3-inch loaf pans.
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.
Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Preparation time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Servings: 24 – Yield: 3 7×3-inch loaves