This is a traditional pumpkin bread recipe that I found here at AllRecipes.com that calls for oil. I only made one change to it by substituting pumpkin spice for the ginger.  It is incredibly delicious and so moist!  My husband asked me to make this one because he wanted it to taste like the ones he ate growing up. He has been enjoying this bread, but my son has been devouring it. Bryce loves this stuff, he has been shoving it in his mouth at an unreasonable rate and we have to hide the bread so he doesn't ask for it.

I have another recipe from a blogger that calls for yogurt and is said to be very moist as well. I plan to make that one soon and am hoping they love it as much as this one, especially since it is a healthier version!

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin spice

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.