Moist Pumpkin Bread is the most delicious bread you will ever have, made from cinnamon, flour, pumpkin and other ingredients to give it the perfect taste.
The most wonderful bread you’ll ever cook is moist pumpkin bread. This recipe is always a hit, and the loaves make excellent gifts for the holidays. You may top it with nuts, raisins, or chocolate chips, or just eat it plain. This incredibly moist Fall fast bread will become a family favorite!
This pumpkin bread recipe has been my family’s favorite for years! It’s the best pumpkin bread I’ve ever had, delicious and full of pumpkin and fall tastes. While it’s baking, your house will smell amazing. This wonderful fast bread recipe yields two loaves, so keep one for yourself and give the other to a colleague, neighbor, or schoolteacher.
This recipe for homemade pumpkin bread is delicious and simple to create. It’s packed with spices like nutmeg, cinnamon, and ginger, and the oil, melted butter, and eggs give it a very moist texture. It’s the finest pumpkin bread I’ve ever had, and it’s so easy to make! Nothing beats homemade bread, and happily, our moist pumpkin bread recipe is simple to perfect. This recipe makes a moist and tasty pumpkin bread that’s great for fall.
Tips for making moist pumpkin bread:
Before cooking, measure all of the ingredients, liquid in one measuring cup, and dry in another.
When baking, always use high-quality ingredients.
Organic whole eggs, full-fat butter, and pure vanilla extract help to improve the quality of the pumpkin bread.
Before placing the loaf pan in the oven, it must be preheated.
To include air into the batter, slowly drizzle in the oil, butter, and vanilla while the mixer is running.
Remember that the baking time is affected by the true oven temperature and the material of the loaf pan you’re using.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hr 5 minutes
Serving: 36 slicesPrint
1 cup brown sugar
1⁄2 cup vegetable oil
⅓ cup water
1 (15 ounces) pumpkin puree
1 3⁄4 cups plain flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon butter
1⁄4 cup brown sugar
3 tablespoons milk
1⁄4 cup pecans, chopped
In a medium-size bowl beat eggs and mix with sugar, oil, water and pumpkin. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice.
Combine wet ingredients with dry ingredients only until just blended, do not overmix. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Allow it to bake in a 325 degrees Fahrenheit oven for 50 to 60 minutes.
For the topping: In a small saucepan mix butter, brown sugar and milk. Boil for only 2 ½ minutes while stirring constantly. Immediately drizzle on top of the loaf. Sprinkle with chopped pecans and press pecans lightly into the topping.
Wrap and store until the next day for serving.
Serve and enjoy!
Calories: 161kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23 mg, Sodium: 168 mg, Potassium: 58mg, Sugar: 17g, Vitamin A: 1870IU, Vitamin C: 0.6mg, Calcium: 15mg, Iron: 0.9mg