The Pioneer Woman Tasty Kitchen
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Moist Pumpkin Bread

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a very easy recipe. It produces a moist and flavorful dessert.

Ingredients

  • 4 whole Eggs
  • 3 cups Sugar
  • 1 cup Oil
  • 15 ounces, weight Can Pumpkin
  • 3-⅓ cups Flour
  • 1-½ teaspoon Salt
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ⅔ cups Water

Preparation

Preheat oven to 350F.

Beat eggs and sugar. Add oil and mix. Add pumpkin and mix.

Sift the flour, salt, and baking soda together and add to the liquid mixture. Mix.

Add cinnamon and nutmeg; mix.

Add water and mix.

Pour into a greased and floured bundt pan. Bake at 350F for at least an hour, until a tester comes out clean.

6 Comments

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hscukanec on 10.29.2009

I made this and added a bag of chocolate chips. So moist and good!

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Cheri Pica on 10.15.2009

Delicious and easy! I had to give half of it to the neighbor so I didn’t eat the whole thing by myself.

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sedonajen on 10.6.2009

Yummy! There was enough dough to make a bundt cake and a large loaf! We spend a fortune buying pumpkin bread at a bakery and I think this recipe is just as good…if not better. Thanks for sharing!

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evilsciencechick on 9.26.2009

I made these! I also threw in some dried cranberry, as well as some wheat germ and ground flax seeds (this is a tricky way of getting good stuff in me for breakfast).

Deeelicious!

BUT this must make a HUGE loaf. I doubled the recipe to get two loaves (one to share) and ended up with a GIANT loaf and two normal sized loaves. You can probably get two loaves from one recipe.

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hscukanec on 9.22.2009

I was going to make this and no stores in our STATE have canned pumpkin and haven’t since November. Have you ever heard of such a crazy thing?

2 Reviews

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Jackie on 10.28.2010

This recipe is fantastic and is SUPER moist! I baked a couple loaves last year for myself, family, friends, and for breakfast on Thanksgiving and it was always a hit. Throughout this past year I’ve been DYING for pumpkin to be available just so I can bake this bread. Thank you for sharing this delicious recipe!

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hscukanec on 6.1.2010

This was excellent! I also added chocolate chips.

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