Perfectly Moist Pumpkin Bread-Copycat Recipe
Cuisine: American
Author: The Daily Dabble
Prep time: 15 mins
Cook time: 80 mins
Total time: 1 hour 35 mins
Perfectly Moist Pumpkin Bread-copycat recipe
Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 1 cup brown sugar
  • 2 cups granulated sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1½ cup chopped roasted pumpkin seeds; ¾ cup for each loaf (I buy mine roasted from The Fresh Market)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 loaf pans. (My favorite way to do this is with Wilton Cake release-it's the grease and flour mixture combined together!)
  3. Mix together the wet ingredients (pumpkin, eggs, oil, water and sugar) until well blended.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. Add the dry ingredients into the pumpkin mixture until just blended.
  6. Pour into the loaf pans.
  7. Spread the chopped pumpkin seeds evenly over the top of the batter.
  8. Bake for about 1 hour 20 minutes. Loaves are done when toothpick inserted in center comes out clean.
Recipe by The Daily Dabble at https://thedailydabble.org/perfectly-moist-pumpkin-bread-copycat-recipe/