In this wondrous season of beauty, blessings and food, I wanted to celebrate with you by sharing this moist Pumpkin Bread recipe. It is so very delicious, and I feel confident your guests will be “wowing” over it for days to come. By far, it is the best Pumpkin Bread I have ever tasted. It is just that good.
Do you remember my recent post about making your own Pumpkin Pie Spice? Well, now is your chance to use it yet again … in this wonderful Pumpkin Bread recipe!
There is a little trick to having a moist loaf of Pumpkin Bread, and it is very simple. After taking your Pumpkin Bread out of the oven – put the pan on your cooling rack for 5 minutes. Remove the bread from your cooking pan and immediately wrap it in aluminum foil. This process will help keep all the moisture in the bread while it is cooling down completely. This tip really does work; however, I must warn you of one thing. Be very careful when putting it in the aluminum foil. The bread is still very hot at this point and has not completely firmed up. You need to use caution when transferring it to the foil so that it does not break apart on you. I use a cake lifter to transfer the bread, and it works great!
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup & 1½ tablespoon flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon DIY pumpkin spice (or store-bought variety)
- 1 large egg
- ¾ cup pumpkin puree
- ⅓ cup oil
- ⅓ cup water
- Mix all dry ingredients in a large bowl.
- In another medium bowl, combine egg, pumpkin, oil and water.
- Add wet ingredients to dry ingredients; mixing by hand until combined.
- Grease a 9x4 loaf pan and pour batter into it.
- Bake at 350 F for 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 5 minutes. Carefully take loaf out of the pan and wrap in aluminum foil to preserve moisture. Let it cool completely.
Recipe adapted from Kitchen Nostalgia.