Pumpkin Bread Recipe That Stays Moist Every Time
Meet the loaf that screams “fall” louder than your neighbor’s fall decorations. Moist, simple, and foolproof, this Pumpkin Bread Recipe That Stays Moist Every Time is a seasonal show-off.
Servings: 12
Calories: 224kcal
Equipment
- Stand or Hand Mixer
- Mixing bowls
- Whisk
- Parchment paper
- 1 1lb metal loaf pan
- Measuring cups & spoons
- Spatula
Ingredients
- 1-½ Cups All-purpose flour
- 1 Cups Granulated sugar
- ½ Cups Vegetable oil
- 15 Ounces Can of pumpkin puree
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 1 Teaspoon Baking soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cloves
- 1 Teaspoon Nutmeg
- ½ Cups Packed brown sugar
Optional Topping
- ½ Teaspoon Cinnamon
- 1 Teaspoon Granulated sugar
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line a 1-lb loaf pan with parchment paper.
- In a large bowl, cream together eggs, pumpkin, vanilla, oil and sugars until smooth.
- In a separate bowl, whisk together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- Spoon in dry ingredients until just combined. The batter should be smooth with no lumps.
- Pour batter into the prepared loaf tin. Sprinkle the top of the batter with the cinnamon sugar mixture.
- Bake for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for 1 hour before enjoying.
Notes
- This recipe uses a 1lb metal loaf pan. I recommend using a metal loaf pan for this recipe.
- Do not use pumpkin pie filling for this recipe. It has too many added ingredients and will alter the recipe.
- Do not use pumpkin pie mix.
Nutrition
Calories: 224kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 99mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5188IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
