Super Moist Pumpkin Bread

Instructions

Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans thoroughly with butter or non-stick cooking spray. Then sprinkle a small amount of flour inside each pan and tilt them around so the flour coats the sides and bottom. Shake out any excess flour.

In a large mixing bowl, add 1 (15 ounce can) pumpkin puree, 4 large eggs, 3/4 cup vegetable oil, 2/3 cup water, and 2 cups granulated sugar. Using a whisk or hand mixer, mix everything together until smooth and fully combined. This may take 2-3 minutes by hand, or about 1 minute with a hand mixer.

Add in 3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves and mix until just combined.

Divide the batter evenly between the two prepared loaf pans. Use the back of a spoon or spatula to spread it out evenly, making sure it reaches the corners of the pans.

Place the pans in the preheated oven on the middle rack. Bake for 60 to 70 minutes. After 60 minutes, check the bread by inserting a toothpick into the center of each loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there's wet batter on the toothpick, bake for another 5-10 minutes and check again.

Once the bread is baked, remove the pans from the oven and set them on a cooling rack. Let the bread cool in the pans for 10 minutes, then turn the loaves out onto the cooling rack. Let the loaves cool completely before slicing, about 1 hour.

Bread