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Easy And Moist Pumpkin Bread Recipe

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Easy Pumpkin Bread (Moist Pumpkin Bread Recipe) A Beautiful Plate Recipe Pumpkin bread
Easy Pumpkin Bread (Moist Pumpkin Bread Recipe) A Beautiful Plate Recipe Pumpkin bread from www.pinterest.com

Description

Pumpkin bread is a classic fall favorite that can be enjoyed any time of the year. This easy and moist pumpkin bread recipe is perfect for breakfast, snack, or dessert. The bread is lightly spiced with cinnamon, nutmeg, and ginger, and the pumpkin puree keeps it moist and tender. This recipe makes one large loaf or several smaller loaves that can be shared with friends and family.

Prep Time

Preparation time for this easy pumpkin bread recipe is about 15 minutes.

Cook Time

The bread should be baked in the oven for about 60 to 70 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 cup water
  • 1 cup granulated sugar

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Loaf pan(s)
  • Cooking spray or butter and flour for greasing

Method

  1. Preheat the oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate bowl, mix together the pumpkin puree, vegetable oil, eggs, water, and sugar until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Grease a loaf pan with cooking spray or butter and flour.
  6. Pour the batter into the loaf pan and smooth out the top.
  7. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Slice and serve.

Notes

  • This recipe can also be made into muffins or mini loaves.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 210
  • Total fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 27mg
  • Sodium: 199mg
  • Total carbohydrates: 31g
  • Dietary fiber: 1g
  • Sugars: 19g
  • Protein: 2g

Recipes FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but it will need to be cooked and pureed before using in this recipe.

Can I substitute the vegetable oil with another oil?

Yes, you can use other neutral-tasting oils like canola or grapeseed oil.

Can I add nuts or chocolate chips to the batter?

Yes, you can add chopped nuts or chocolate chips to the batter before baking.

Recipe Tips

  • Make sure to use pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
  • For a lighter texture, you can substitute some of the all-purpose flour with cake flour.
  • If the top of the bread is browning too quickly, cover it with foil for the last 10 to 15 minutes of baking.

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