why make this recipe
Perfectly Moist Pumpkin Bread is not just a seasonal delight; it’s a versatile treat that can brighten up any day. The warm spices and rich pumpkin flavor make it a cozy choice for breakfast, snacks, or dessert. This recipe is easy to follow and can be made with simple ingredients found in your kitchen. Plus, it’s a great way to use up canned pumpkin, making it both practical and delicious.
how to make Perfectly Moist Pumpkin Bread
Ingredients:
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil, neutral oil, or olive oil (I always use extra-virgin olive oil now)
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling)
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons (11 to 12 grams) baking soda
- 1 to 1.5 teaspoon (5 to 7 grams) fine sea salt or kosher salt (I use 1.5 teaspoons now)
- 2 teaspoons (5 to 6 grams) cinnamon
- 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
- 1/2 teaspoon cloves (optional, I never use)
- 1/2 teaspoon allspice (optional, I never use)
Directions:
- Preheat your oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans or 4 to 5 mini loaf pans with butter or non-stick spray. Make sure not to fill the pans higher than 2/3 full.
- In a bowl, use a stand mixer, hand mixer, or a whisk (my preference!) to beat together the sugar and oil until blended.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin purée and water, mixing until everything is well combined.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Whisk only until just incorporated.
- Pour the batter evenly into the prepared pans.
- Bake for about an hour for standard loaf pans. Start checking for doneness after 45 minutes—the loaves are done when the center springs back when touched. For small pans, check after 30 minutes.
- Let the bread cool in the pans for 15-20 minutes before transferring to a cooling rack to cool completely.
how to serve Perfectly Moist Pumpkin Bread
Enjoy your Perfectly Moist Pumpkin Bread warm or at room temperature. It’s delightful on its own, but you can also spread some butter or cream cheese on top for extra flavor. It pairs well with tea or coffee, making it great for breakfast, an afternoon snack, or even dessert.
how to store Perfectly Moist Pumpkin Bread
To keep your Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, slice the bread, wrap it tightly in plastic wrap, and freeze it for up to three months. Just thaw and enjoy!
tips to make Perfectly Moist Pumpkin Bread
- Measurement: Measure your ingredients accurately for the best results.
- Avoid Overmixing: Mix the batter just until combined to keep the bread tender.
- Add-ins: You can add nuts or chocolate chips for added texture and flavor.
- Check for Doneness: Use a toothpick or cake tester inserted into the center; it should come out clean.
variation
Feel free to experiment with your Perfectly Moist Pumpkin Bread by adding chopped nuts, such as walnuts or pecans, or incorporating chocolate chips for a sweeter treat. You can also try using different spices or even a mix of flours for a unique twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth.
2. How do I know when my bread is done?
The bread is done when the center springs back when touched or when a toothpick inserted into the center comes out clean.
3. Can I freeze the bread?
Absolutely! Wrap it tightly in plastic wrap and place it in a freezer-safe bag to store it for up to three months.