Wednesday, January 19, 2011

Moist Pumpkin Bread

Pumpkin is great to eat anytime of the year, not just at Halloween or Thanksgiving. I found this amazing pumpkin bread recipe online ( and it is AMAZING! It is so moist and super easy to make. I used my own homemade pumpkin puree, but if the canned pumpkin is available that works great as well. Warm or cold this bread tastes great with a generous pat of butter or on its own.


1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice


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

Fold in until just blended. Do NOT overmix.

Grease and flour an 8.5" x 4.5" loaf pan.

Pour mix into the pan.

Bake in a 325 degree oven for 50 to 60 minutes. Check doneness by sticking a long wooden skewer into loaf. If it comes out clean it is done.

Wrap and store until next day for serving to keep it moist. It is okay if the bread "sweats" in the plastic wrap.

(I found this receipe on

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