This Incredibly Moist Pumpkin Bread is tender, spiced, and stays fresh for days. Perfect for fall baking or holiday gifting.

Scale

3 ½ cups all-purpose flour

3 cups granulated sugar

4 large eggs

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon salt

1 cup vegetable oil

2 cups pumpkin purée

⅔ cup water

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.

2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, whisk eggs, sugar, pumpkin, oil, water, and vanilla until smooth.

4. Combine wet and dry ingredients, folding gently until just combined.

5. Divide batter between pans and bake for 55–65 minutes.

6. Cool in pans 10 minutes, then transfer to wire rack.

This recipe makes 2 loaves. Add chocolate chips or nuts for variation. Freezes beautifully for up to 3 months.