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Moist Pumpkin Bread recipe

Moist Pumpkin Bread recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake
  • Pumpkin bread

A wonderfully moist and lightly spiced pumpkin bread. This bread tastes even better when you let it sit for a day or so.

8386 people made this

IngredientsMakes: 2 loaves

  • 425g pumpkin puree
  • 4 eggs
  • 250ml vegetable oil
  • 150ml water
  • 600g caster sugar
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when skewer inserted in centre comes out clean.

Ingredients

Pumpkin puree can be purchased online.

Cook's note

You can also use this recipe to make cupcakes or muffins. Simply adjust the baking time accordingly.

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Reviews & ratingsAverage global rating:(9438)

Reviews in English (7122)

Superb. First tasted pumpkin bread in USA and been looking for a recipe as good. This is it! I have chopped, steamed, puréed, then frozen 4 large pumpkins so I can make it all year round. Thanks for sharing this wonderful recipe.-02 Nov 2013

Yummy! First I made my own squash puree. I used half of the amount of sugar and added some chopped walnuts to both loaves and some dark chocolates chips to one. Both loaves took a bit longer to cook than the recipe stated. My family couldn't wait for them to cool. So we all tucked in to the chocolate chip loaf. It was beautifully moist and yummy. Great recipe thanks.-17 Nov 2015

This was quick to make and by using 3 loaf tins it cooked in an hour. It didn't last long at the office as it is so yummy! I put everything in a bowl and mixed it together, that worked fine for me.-05 Nov 2014


Moist Pumpkin Bread Recipe

Halloween, Thanksgiving, and Christmas. They make me think about pulling out a pumpkin bread recipe.

The following holiday dessert recipe was given to me by my sister who recently surprised me with a loaf of her favorite pumpkin bread. And what a nice surprise it was. This bread is wonderfully moist with a homey cinnamon, nutmeg, and clove flavor. Walnuts give it a crunchy texture and are always optional of course.

This recipe will make six 4 x 8 inch loaves. Bake them up ahead of time, freeze them and give them as Christmas gifts to family and friends. It’s a thoughtful way to share your Christmas spirit and who doesn’t love receiving a homemade goodie?

You can also keep these in the freezer and have a delicious snack on hand for guests. The hard part will be not eating them all up by yourself.:)

And you know, you don’t have to wait for the holidays to make this bread. It’s good anytime of year and is quick and easy to make.

Pumpkin Bread Recipe

Ingredients:

  • 2 1/4 c. sugar
  • 2 1/2 cups packed light brown sugar or 1 box brown sugar (1 lb.)
  • 1 – 29 oz. can pumpkin
  • 6 eggs
  • 1 1/2 cups canola oil
  • 1 c. water
  • 5 1/4 c. flour
  • 1 Tbs. plus 1 tsp. ground cinnamon
  • 1/2 tsp ground ginger
  • 1 Tbs. ground nutmeg
  • 1 tsp ground cloves
  • 2 1/2 tsp salt
  • 3 tsp. baking soda
  • 6 aluminum loaf pans, 4 x 8 inches

Optional Ingredients

Directions:

In a large mixing bowl (I use a 5 quart kitchen aid mixer and it makes mixing a breeze) add the sugars and pumpkin and mix well on low speed. Then add the eggs, oil, and water and mix until combined.

Add the flour one cup at a time until mixed in. Slowly add all the spices, salt and baking soda until completely blended. Scrape the sides of the bowl as needed.

Pour the batter into greased or Pam sprayed loaf pans (4 x 8 inches) until half full.

Now for the fun part. Since you will be making 6 loaves, you can add any of the following to each pan:

  • 3/4 cup walnuts or pecans, chopped (highly recommended)
  • 3/4 cup raisins
  • 1/2 cup chocolate chips

I personally like this pumpkin bread recipe with walnuts so I add 3/4 cup chopped walnuts to each loaf and stirred them in with a spoon.

Since you are adding these extra ingredients last, experiment and make a couple loaves with chocolate chips, a couple with raisins, and a couple with walnuts. Then you will know what you like.

Bake at 350 degrees for 50 to 65 minutes or until a toothpick comes out clean. Remove to a wire rack to cool. Serve warm with green tea and enjoy.

Feel free to experiment with ingredients. You can even play around with the spices too. My sister likes a lot of spice so she doubles these amounts and it tastes great. Just depends on how you like it.

To freeze the loaves, simply wrap each loaf in saran wrap and then place in a freezer zip loc bag. They will be good to go when you need them.

Give this pumpkin bread recipe a try. I think you will really enjoy it.

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Moist Pumpkin Bread Recipe

Pumpkin bread is my favourite. I love how pumpkin adds a nice moistness to the baked goodies. Ever since i made my pumpkin chocolate chip muffins which was quite few years back. I was looking forward to bake more pumpkin recipes. Finally made this yesterday and it was a success.

The bread was so moist and soft. Loved the texture which pumpkin gives to this bread. I used my homemade pumpkin puree for this. You can check the recipe here.

Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 10 mins
Baking Time : 45 to 55 mins

Serves: 5 to 6


Ingredients:

All Purpose flour / Maida – 1 3/4 cup / 210 grams
Eggs – 2
Sugar – 1 1/2 cup / 300 grams
Baking Soda – 1 tsp
Salt – 1/2 tsp
Cinnamon Powder – 1 tsp
Ginger Powder – 1 tsp
Nutmeg Powder – 1/2 tsp
Baking Powder – 1/2 tsp
Pumpkin Puree – 1 cup (Recipe here)
Oil – 1/2 cup / 120 ml
Water – 1/4 cup / 60 ml


(My 1 cup measures 240 ml)


Method:


Preheat oven to 170 degree C. Line a 9 by 5 inch loaf pan with parchment paper and grease it well. Set aside.

Take eggs, sugar, oil, pumpkin puree and water in a bowl and whisk well.

Now add in flour and the spices and baking agents and fold gently.

Spoon this in prepared pan and bake for 45 to 55 mins untill a toothpick inserted comes clean.

Now remove from oven and let them cool completely.

Remove from the pan and slice and serve.


Pictorial:


Easy Moist Pumpkin Bread Recipe With Pecans

A super moist pumpkin bread recipe made easy in a food processor. Whip up this pumpkin batter in minutes, pour into your favorite loaf pan and bake. Simple.

October through December seems to be the peak pumpkin bread eating season. It’s when the temperature starts dropping that I get gingerbread fairies dancing in my head and pumpkin pie spice on the brain.

I made pumpkin bread last week and decided that I should make this more often. It’s a scalable recipe where you can make several mini loaves or a couple of larger loafs using nine inch loaf pans. I made a large one for us and a few smaller ones for gifts. I bet this bread would look extra pretty in a bundt pan. Have you ever tried this?

Pumpkin bread is very versatile too. You may use all-purpose flour or a gluten free flour. Since you try to avoid developing gluten in the recipe anyways, gluten free flour is a natural change up from all purpose flour. You could probably even use whole wheat flour but I think it would be more dense. That could be a good thing though depending on your personal preference. If you do make this from whole flour, it would really amp up the nutrition in this so it might be worth a try. Purists will tell you to save the whole wheat for sandwich bread but I like to experiment with different flours, don’t you?

Besides flour, basic pumpkin bread batter includes eggs, oil, canned pumpkin or pumpkin puree, sugar, baking soda, baking powder, pumpkin pie spice and love. You can use white sugar like I did last time or switch it up with brown sugar. I added pecans to mine but wouldn’t it be wonderful to add chocolate chips too? Instead of oil you could use butter I suppose. I haven’t tried this but I do love me some butter though. If I try this, I will let you know.

One of the first times I made a sweet bread, it was in early Autumn, maybe September. I remember the temperatures dipped which was very welcomed after a hot Summer in North Carolina. My roommate pulled out her Better Homes and Gardens red and white checkered cookbook. Together we made banana bread.

My parents didn’t really cook and I never saw one made before. I was amazed at how easy it was to make. This super moist sweet bread was delicious and fresh and piping hot. I know now you aren’t suppose to cut a hot loaf of bread but seriously?! How can you not? My roomie gifted me my own personal copy of BHG’s cookbook. I will treasure that cookbook and all of the memories in that little yellow kitchen forever.

Ever since then I have used this recipe out of Better Homes and Gardens to make sweet bread. I just change out the one cup of smashed bananas for whatever fruit I am using and put the ingredients in a food processor instead of a mixing bowl. I have used apples, apricots, pears and pumpkin. This is definitely one of my go-to recipes of all-time that I am sharing with you.

You can serve this sweet bread at breakfast with a pat of butter and some apple butter. This is also great with afternoon tea along side a cuppa Indian Chai Tea or with some Homemade 2 -minute Pumpkin Spiced Latte for an Autumn Fika. For giggles, check out this article on Inspiring Coffee Quotes while enjoying your little snack.

To store this bread, place it in a plastic bag, squeeze all of the air out and keep on the kitchen counter for two days, the fridge for a week or the freezer for up to six months. If you wrap it in foil before placing in a freezer plastic bag, fewer ice crystals will form on the surface and you will have less ‘freezer burn’.

If you make this, snap a pic and tag #FusionCraftiness on Instagram, I want to see:)


Moist & Fluffy Pumpkin Bread

Happy Fall. My favorite season has finally arrived!! What better way to usher in the season than with this easy, moist and fluffy pumpkin bread recipe!

Pumpkin bread just reminds me so much of autumn, probably because that’s the only time I make it. I love how it leaves my kitchen smelling all heavenly, one of my favorite scents. If only I could find a decent pumpkin bread candle. Everyone I’ve smelled just had a gross artificial smell to it. So let me know if you come across a decent one.

I’ve posted this pumpkin bread recipe a few years ago on my blog but figured it was time to create a video to go along with it. It’s one of my favorite sweet bread to make and Isaac just loves this stuff! He’d eat it for breakfast, lunch, and dinner if I’d let him.

This pumpkin bread recipe is pretty simple to make and it bakes up so beautiful! It has that perfect warm cinnamony-pumpkin flavor and stays moist for days (not that it will last that long) If you’re going to be doing a lot of holiday baking gift-giving definitely add this bread to the list. And even better, it just seems to get better as the days go by.


Super Moist Pumpkin Bread

The minute September rolls around, I am all about that pumpkin flavor. This recipe for Pumpkin Bread is one of my family's favorite. I've been making it for years and I have finally gotten it to the point that it is super moist and oh so delicious.

Be careful though! Once you start eating it, you won't be able to stop. It's that good!

This recipe is simple as can be, yet it&rsquos the most delicious classic pumpkin bread. Just flour, baking soda, pumpkin spice and a pinch of salt mixed with some pumpkin puree, oil, sugar, and eggs. Nothing unnecessary, nothing extra.

Then bake it in a loaf pan and enjoy!

For me, making pumpkin bread brings back so many memories of me as a little girl in my momma's kitchen. She would only make it every year during the fall months. I would walk in the door after a long day at school, and smell that delicious pumpkin smell in the air.

On days that momma made this bread, she would save the bowl for me to lick (because in our house, those dessert cakes and bread required an expert bowl licker &ndashwhich is what I was!

I would grab a slice and sit down to do my homework, and at that moment, I knew all was right with the world again.

Hope you enjoy this recipe as much as I do. I've passed on my love of Super Moist Pumpkin bread to my kids and now, they look forward every year to when we start making this scrumptious bread.


Pumpkin Bread Recipe

Ingredients:
½ cup granulated sugar
½ cup packed brown sugar
1 cup + 1½ Tbsp all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp pumpkin spice
1 large egg
¾ cup pumpkin puree
⅓ cup oil
⅓ cup water

Instructions:

pre-heat oven to 350 degree F

  1. In a large bowl, combine white sugar, brown sugar, flour, baking soda, baking powder, salt, cinnamon and pumpkin spice.
  2. In another bowl, combine egg, pumpkin puree, oil and water.
  3. Add dry ingredients to wet ingredients. Mix until combined.
  4. Grease one large loaf pan (9×4) and pour the batter into it.
  5. Bake at 350 F for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.

** Let cool in the pan for about 5 minutes. Take out of the pan and wrap in aluminum foil. Let it cool off completely wrapped in the foil.

**If you would like to receive our Recipe Of The Week &ndash be sure to sign up to follow the blog via email in the right hand column, &ldquolike&rdquo us on the Facebook, or follow us on Twitter.


What to Add to Pumpkin Bread

Customize this recipe with any of these extra ingredients, or a combination!

  • Chocolate chips
  • Nuts like pecans, walnuts or pepitas
  • Sweetened coconut flakes
  • Raisins or dried apricots

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.


Extra-Moist Sour Cream Pumpkin Bread

This flavorful, moist pumpkin bread is perfect as is, and even better with a little spread of butter (or for an extra special touch, make some whipped cinnamon butter!).

Ingredients

  • FOR THE BREAD:
  • ½ cups Butter, Melted And Slightly Cooled
  • ½ cups Sour Cream
  • 4 whole Large Eggs
  • 1-½ cup Sugar
  • 1-½ cup Brown Sugar
  • ⅔ cups Milk
  • 2 cups Pumpkin Puree
  • 1 teaspoon Pure Vanilla Extract
  • 3-½ cups Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • FOR THE BUTTER:
  • ½ cups Butter, Softened
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Sugar

Preparation

Preheat the oven to 350ºF. Grease 2 large loaf pans (and possibly 1 small one as well).

In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended.

In another bowl, whisk together the flour, baking soda, salt and spices. Stir the dry ingredients into the wet ingredients until just fully moistened.

Pour the batter into the greased loaf pans, about 3/4 full. (If you have extra batter, depending on the size of your loaf pans, pour it into a mini loaf pan or small oven-proof dish and bake it alongside the others, checking it much sooner for doneness, of course!)

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool.

While the bread is cooling, make the cinnamon butter. In a medium bowl, stir together the butter, cinnamon and sugar until smooth and fluffy. Serve along with the sliced pumpkin bread!


Our Most Delicious Pumpkin-Based Baked Good Recipes

Pumpkin may be synonymous with pie, but this orange-hued squash is a fantastic ingredient for baked goods, too use in everything from muffins to breads, such as the test kitchen's favorite Pumpkin-Orange Bread, which is shown here. Unlike pie, the recipes in this collection can serve triple duty as breakfast, snack, or dessert, and they're not complicated to make, either. Plus all deliver a warm and toasty taste of fall.

This fruit (yes, pumpkin is technically a fruit) is packed with loads of dietary fiber, vitamin A, and vitamin C, but what may appeal most to bakers is its affinity for spices. Cinnamon, nutmeg, and allspice are classics, but ginger is another fantastic option, but there's also nothing stopping you from dressing pumpkin up with a dash of Chinese five-spice or cardamom. Pumpkin also pairs well with a range of flours, whether rice, bean, buckwheat, or other gluten-free varieties, or standard whole-wheat flour. Other worthy add-ins? Raisins, cranberries, currants, and dark chocolate nicely complement its mildly sweet flavor.

The recipes we're sharing include a classic Pumpkin Bread (and one batch yields two large or four small loaves!), as well as a gluten-free bread that gets its tender crumb from buttermilk. Pumpkin Doughnut Muffins boast a cake-like interior and sweet cinnamon-sugar coating, while (regular) Pumpkin Muffins are studded with walnuts for a textured bite.

One note about the type of pumpkin you use: Whereas we'll often choose the from-scratch over the store-bought version when it comes to pumpkin, the canned version has very few shortcomings. It's consistently moist and creamy, whereas fresh pumpkin can be watery, stringy, or both. Plus, it keeps well in your pantry, which means you can whip up a batch of your favorite pumpkin bread or muffins whenever the mood strikes.


Common Questions About This Pumpkin Bread

Probably! Use your favorite 1:1 GF flour that’s best for baking, or check out our gluten-free Favorite Pumpkin Muffins here.

Sugar is part of what gives the bread moisture! You can cut the amount of sugar, but it will affect the texture and dry the bread out a bit. For the most yummy and moist version, use the full amount! (It ends up being about 1-2 tablespoons sugar per slice.)

You can just use one type of oil – I liked using both because it gave a very subtle olive oil flavor without being overpowering.

Because why not?? But seriously: one for you, one for a friend or in the freezer for later.

Two teaspoons seems like a lot of salt but it really helps the flavor of the bread (pumpkin, spices, even sugar) come through.