Pumpkin Bread super moist

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.

Step 2

5 large eggs, room temperature

Step 3

Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.

Step 4

1, 15 oz. can 100% pumpkin puree, 1/2 cup canola oil, 1/4 cup melted butter, unsalted, slightly cooled, 1/2 cup brown sugar, packed (dark or light), 1 tsp. pure vanilla extract

Step 5

Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)

Step 6

2 cups all-purpose flour, spooned and leveled, 1 cup granulated sugar, 1, 5.1 oz. package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground nutmeg

Step 7

Gradually beat dry ingredients into the wet ingredients until incorporated.

Step 8

Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.

Step 9

Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.

Step 10

1 Tbsp. granulated sugar, 1 tsp. ground cinnamon

Step 11

Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

Step 12

This recipe makes 2 loaves. *Note about baking time: Some ovens may require less time. You can check to see if your loaf is done around 55-60 minutes.