Moist Pumpkin Bread

Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 4 eggs
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 cup vegetable oil
• 3 cups white sugar
• 2 ⅔ cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree
• ⅔ cup water, room temperature
• ½ cup pecans, roughly chopped

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Step 2

Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.

Step 3

Divide the mixture between the two prepared loaf pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.