Moist Pumpkin Bread From Scratch

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You can’t go wrong with this moist pumpkin bread made from scratch and it’s easy to make. Add walnuts, raisins, etc., or enjoy as is. You’re going to love this super moist fall quick bread!

The smell of fall is upon us and we celebrate by making our favorite pumpkin flavored things! Bread is already one of our top 10 favorite foods, but add in the amazing pumpkin and rich spices and we’re in heaven. This is the kind of bread that disappears within hours of coming out of the oven. No one has any self-control, and honestly, who can blame us? We’ll be making weekly ones for the rest of the season, and we highly encourage you to join us!

Vegetable Oil Substitutes:

This recipe uses vegetable oil for moisture. We know some people don’t like adding so much vegetable oil to their bread. It doesn’t matter! Go ahead and replace vegetable oil with applesauce 1:1.

Sweet Potatoes and Squash:

We absolutely love our pumpkin bread, but if you’re having trouble finding canned pumpkin, or just want a change, use canned mashed sweet potatoes instead.

Bread plugin:

Some people really like to add nuts, dried fruit, and even chocolate chips to their pumpkin quick bread. Feel free to add 1 to 2 cups chopped nuts, or small or chopped dried fruit, if that’s your thing. This is the perfect base recipe if you want to add anything.

Baking Tips:

If you’re concerned that the top of your loaf is getting too browned, cover the top loosely with a piece of aluminum foil during the last 20 minutes of baking. Some ovens function a little differently than others, and have a bit more brown side on top than some people prefer. This little trick comes in handy if you have such an oven.

A hand holds a slice of pumpkin bread.

Freezing Instructions:

To freeze bread, wait until the bread is completely cool before wrapping it in plastic wrap and placing it in a freezer-safe ziplock bag. Freeze for up to 2 months. Thaw on the counter when ready to serve.

Storage Instructions:

Store any leftovers in an airtight container or bag for up to 4 days.

If you liked this recipe, you might be interested in these other delicious fall recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A piece of sliced ​​pumpkin bread on a cutting board.

You can’t go wrong with this moist pumpkin bread made from scratch and it’s easy to make. Add walnuts, raisins, etc., or enjoy as is. You’re going to love this super moist fall quick bread!

Preparation time 5 minute

cooking time 1 Hour

total time 1 Hour 5 minute

raw material

  • 1 15 oz can pumpkin puree
  • 4 big egg
  • 3/4 cup vegetable oil
  • 2/3 cup water
  • 2 cup sugar
  • 3 1/2 cup all purpose flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon clove powder

instruct

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9×5 loaf pans.

  • In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar. Add flour, baking soda, salt and spices and mix well.

  • Pour batter into prepared loaf pan.

  • Bake in preheated oven for 60-70 minutes, until a toothpick inserted in center comes out clean.

notes

If the top of the loaf starts to brown, just cover the top loosely with a piece of aluminum foil and finish baking.

Calories: 206kcal | carbohydrate: 32G | protein: 3G | fat: 7G | Saturated fat: 5G | cholesterol: 27mg | sodium: 248mg | Potassium: 66mg | fiber: 1G | sugar: 17G | Vitamin A: 2795unit | Vitamin C: 0.7mg | calcium: 12mg | iron: 1.2mg