Incredibly Moist Pumpkin Bread – that word every one just *loves*! With that, this is the most delicious bread you will ever make. Hands down! Everyone always raves about this recipe. Not to mention, these loaves also make great gifts for the Holidays. Make it more personal, by adding in nuts, raisins, chocolate chips, pumpkin seeds and more. This super moist seasonal quick bread is a keeper! Grab your pen or printer and make sure to save this one.
I have been making this pumpkin bread recipe for years! It’s seriously the BEST pumpkin bread. It’s so very moist and loaded with wonderful pumpkin and seasonal flavors. Your home will smell so good while it’s baking. From the recipe below, you will get two loaves, so you can have one for your family and give the other to a friend or neighbour.
Ingredients you will need:
- all-purpose flour
- sugar
- eggs
- baking soda
- salt
- ground allspice
- baking powder
- nutmeg
- cinnamon
- cloves
- pumpkin purée (not pumpking pie filling)
- oil of your choice (we use avocado oil)
How to Make Pumpkin Bread-
Pre-heat your oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened (do not over mix).
Using two greased 8×4-inch loaf pans, pour in the batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and make sure to not over-bake! Cool for 10 minutes before removing from pans to wire racks to cool completely.
What Makes it Moist?
- The amount of pumpkin plays a huge roll in perfecting moist pumpkin bread and adding a bit more pumpkin adds extra flavor and texture without leaving the bread too soft or mushy.
- Oil is also a big factor with keeping the bread moist. With this recipe, the pumpkin and spices overpower the oil flavor and the oil keeps the texture incredibly moist for a long time.
How to Store Your Pumpkin Bread-
- Store the bread in the loaf pan and cover, or store in an air-tight container.
- This bread will keep in the fridge for up to 10 days. I can pretty much guarantee that this bread will not last even close to 10 days because it’s SO GOOD!
Can You Freeze Pumpkin Bread?
Yes! Pumpkin bread freezes well. Make sure to cool at room temperature, then wrap the loaves well in plastic wrap making it as airtight as possible, then place in a ziploc bag. They can also be stored in airtight containers.
Tips:
- Cover the loaves loosely with a sheet of aluminum foil if the top look like it’s are browning a bit too much for the last 15 minutes of baking.
- Add in nuts, raisins or chocolate chips.
I think it’s time I get back to making this one again too, RV oven or not! If you make this recipe, please let me know what you think, by commenting below! I always love your feedback and how each recipe turned out for you.
Looking for more recipes? Check out our whole page dedicated to recipes we love!
Pumpkin Bread
Ingredients
- 3 1/2 cups All Purpose Flour
- 3 cups Cane Sugar
- 2 tsp Baking Soda
- 1 1/2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 15 oz Pumpkin Puree
- 4 Large Egg
- 3/4 cup Oil
- 2/3 cup Water
Instructions
- Pre-heat your oven to 350 degrees. Grease two 8×4 loaf pans.
- In a large bowl, combine the dry ingredients.
- Using another bowl, whisk wet ingredients- eggs, pumpkin, oil and water.
- Stir wet ingredients into dry ingredients *just* until moistened.
- Pour into two greased 8×4-in. loaf pans.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Do NOT over bake.
- Cool for 10 minutes in pan, before moving from pans to wire racks to cool completely.
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