Incredibly Moist Pumpkin Bread Recipe
User Reviews
5
Incredibly Moist Pumpkin Bread Recipe
Description
This pumpkin bread recipe starts by mixing dry ingredients including flour, sugar, baking soda, baking powder, salt, and a blend of warm spices. Separately, eggs, pumpkin puree, vegetable oil, and water are whisked together then combined with the dry mix until just moistened. The batter is poured into greased loaf pans and baked at 350°F for about 50-55 minutes until a toothpick comes out clean.
The result is a tender, moist bread with subtle spicy notes from cinnamon, nutmeg, allspice, and cloves. The texture is slightly dense yet soft, making it an ideal slice for breakfast or snack. It is recommended to tent with foil halfway through baking to prevent excessive browning.
The bread tastes even better the following day, allowing flavors to settle. Baking times can vary by oven, so checking after 65 minutes and every few minutes afterward avoids overbaking. Cooling the bread completely on wire racks ensures a proper crumb before slicing.
Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 4 large egg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 15 oz pumpkin puree
- 3/4 cup vegetable oil
- 2/3 cup water
Instructions
- Line a 8x4 inch loaf pan with parchment paper and preheat the oven to 350ºF.
- In a large mixing bowl, combine dry ingredients.
- In a separate bowl, whisk the eggs, pumpkin, oil and water.
- Stir into dry ingredients just until moistened.
- Pour into two greased 8x4 inch loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Notes
- Check the bread starting at 65 minutes and every 5 minutes after to avoid overbaking; a toothpick should come out clean.
- Cover with foil halfway through baking to prevent the crust from becoming too brown.
- Allow the bread to cool fully on a wire rack before slicing for best texture.
- The pumpkin bread tastes better the day after baking, once flavors have settled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2904 kcal
% Daily Value*
| Serving | 24 | |
| Calories | 2904kcal | 145% |
| Carbohydrates | 487g | 162% |
| Protein | 38g | 76% |
| Fat | 96g | 148% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 50g | 294% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 3820mg | 159% |
| Potassium | 1047mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 308g | 616% |
| Vitamin A | 33645IU | 673% |
| Vitamin C | 10mg | 11% |
| Calcium | 263mg | 26% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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