Moist Pumpkin Bread Recipe

Name: Moist Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. cooking oil; 1 c. dark brown sugar; 2 c. white sugar; 4 eggs (add one at a time); 3 1/2 c. flour; 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1 tsp. salt; 1 tsp. each: cinnamon, ginger, nutmeg and cloves; 2/3 c. water; 2 c. pumpkin

Servings: persons

1 c. cooking oil
1 c. dark brown sugar
2 c. white sugar
4 eggs (add one at a time)
3 1/2 c. flour
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. each: cinnamon, ginger, nutmeg and cloves
2/3 c. water
2 c. pumpkin

1
Cream together the first 4 ingredients, adding eggs one at a time.
2
Sift together next 5 ingredients; set aside.
3
Measure water and pumpkin.
4
To the creamed mixture, add a small amount of dry ingredients.
5
(For variety, add 1/2 cup chopped walnuts, 1 cup chopped dates, 1 cup raisins or 1 cup coconut.)
6
Bake in 2 greased, not floured, loaf pans at 325u00b0.
7
Serve, while warm, topped with Cool Whip or ice lightly.
8
Can be served at breakfast, by toasting, and topped with jelly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. cooking oil, 1 c. dark brown sugar, 2 c. white sugar, 4 eggs (add one at a time), and more.

Yes, Moist Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Pumpkin Bread

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