Who loves moist pumpkin bread? ME! I hate a dry bread of any kind and this one comes out soft and moist everytime!
One of my favorite parts of Fall, is the sweet smell of pumpkin. I love making all kinds of pumpkin recipes and treats – cupcakes, muffins, pancakes and bread. I would say that I probably bake a batch of something pumpkin related at least twice a week during the fall months.
I’m thankful my whole family loves it, which makes that the first reason why its easy to make pumpkin recipes so often. Second the sweet aroma that fills the house is absolutely wonderful and always makes me think of cool, crisp days and warm nights.
I have so many different recipes for pumpkin bread and pumpkin treats of all kinds, which I will try to share in the coming weeks.
Moist Pumpkin Bread
3 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
1 15oz can of pumpkin
3 ½ c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. baking powder
½ tsp. ground cloves
½ tsp. ground pumpkin spice or all spice
½ c. water
In a big bowl, combine the sugar, oil and lightly beaten eggs. Add the can of pumpkin and mix well. In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and pumpkin spice (or all-spice).
Once blended well, slowly begin mixing the dry ingredients into the wet ingredients alternating between the dry ingredients and that water, beating well after each addition.
Pour into two regular sized greased loaf pans. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from loaf pan. Allow to cool on wire rack.
Sooo good! Your house will smell incredible and try some melted butter on a warm slice! Heavenly!
Let’s make some moist pumpkin bread!