My Moist Pumpkin Bread
This is my go-to pumpkin bread recipe, it is so moist and most importantly delicious!
Why is pumpkin bread good for you?
This is because pumpkin contains a powerhouse of vitamins and minerals including: fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants and can contribute to a healthy heart, healthy skin, and healthy eyes.
How long does pumpkin loaf last?
Pumpkin bread does not need to be refrigerated. Make sure it's cooled completely and store tightly wrapped in a cool dry place for up to 4 days. If it lasts longer than that, put in the fridge for up to 7 days.
Make it
My Moist Pumpkin Bread
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda sifted to eliminate lumps
2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 large eggs room temperature
1 cup extra light olive oil (or vegetable or corn oil)
15 oz pumpkin puree
Instructions
Preheat oven to 350˚F. Butter and lightly dust with flour, two bread/loaf pans.
In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
Enjoy my moist pumpkin bread!