The BEST Pumpkin Bread (Moist and No Mixer!)
User Reviews
5
The BEST Pumpkin Bread (Moist and No Mixer!)
Description
The BEST Pumpkin Bread (Moist and No Mixer!) uses common baking ingredients like all-purpose flour, baking soda, baking powder, and a blend of warm spices: cinnamon, cloves, and nutmeg. The addition of pumpkin puree and water creates a moist texture without the need for a mixer. After whisking together sugar, oil, and eggs, the dry ingredients are folded in carefully to maintain a tender crumb. Baking in a loaf pan at 350°F results in a golden crust and a soft interior. Cooling in the pan briefly allows easier removal without sticking or breaking.
The loaf can be served warm or at room temperature, making it convenient for breakfast or a snack. Its spiced flavor pairs well with coffee or tea. The recipe’s technique of minimal mixing prevents a tough crumb, while the spices highlight the pumpkin's subtle sweetness.
Storing the bread in an airtight container lined with a paper towel helps maintain moisture and prevent sogginess. This bread is an accessible option for home cooks wanting flavorful pumpkin bread without special equipment.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 ½ cups granulated sugar
- ½ cup canola oil or vegetable oil
- 3 egg
- 1 cup pumpkin puree canned
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
- In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
- Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 247mg | 10% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 3884IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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