Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Serving: 36 slices
My family loves this Pumpkin Bread. This loaf is incredibly moist, delightful, and an easy & quick bread that you can whip up any time! This pumpkin bread has the flavor of Fall and your home will surely be smelling of sweet autumn spices!
Ingredients
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2 eggs
1 c. brown sugar
1⁄2 c. vegetable oil
1 (15 oz.) pumpkin puree
1 tsp baking soda
1 3⁄4 c. plain flour
½ tsp baking powder
1 tsp cinnamon
1 tsp salt
¼ tsp nutmeg
1 tsp pumpkin pie spice
⅓ c. water
Topping:
3 tbsp milk
1⁄4 c. brown sugar
1⁄4 c. pecans, chopped
1 tbsp butter
How to make Moist Pumpkin Bread
Step 1: Place the eggs, sugar, oil, water, and pumpkin in a medium-sized bowl. Beat until combined. In a different bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice until well blended.
Step 2: Into the dry ingredients, combine the wet ingredients until just mixed.
Step 3: Into a greased and floured loaf pan (8.5 x 4.5 inches) transfer the mixture. Place in the oven and bake for about 50 to 60 minutes at 325 degrees F.
Step 4: To make the topping, combine the butter, brown sugar, and milk in a small saucepan. Let it boil for not more than 2 ½ minutes, stirring constantly. Over the loaf, immediately drizzle the topping and sprinkle with the chopped pecans. Lightly press the pecans into the topping.
Step 5: Wrap the bread and keep it until the next day for serving. Enjoy!
Tips:
In a measuring cup, measure the liquid ingredients and the dry into a different cup.
Make sure to use high-quality ingredients when baking.
To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.
Preheat the oven before baking the loaf.
Gradually drizzle the oil, butter, and vanilla into the batter while the mixer is running to include air into the batter.
Nutrition Facts:
Calories: 161 kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23 mg, Sodium: 168 mg, Potassium: 58mg, Sugar: 17g, Vitamin A: 1870IU, Vitamin C: 0.6mg, Calcium: 15mg, Iron: 0.9mg
Ingredients
- 2 eggs
- 1 c. brown sugar
- 1⁄2 c. vegetable oil
- 1 (15 oz.) pumpkin puree
- 1 tsp baking soda
- 1 3⁄4 c. plain flour
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- ¼ tsp nutmeg
- 1 tsp pumpkin pie spice
- ⅓ c. water
- Topping:
- 3 tbsp milk
- 1⁄4 c. brown sugar
- 1⁄4 c. pecans, chopped
- 1 tbsp butter
Instructions
Step 1: Place the eggs, sugar, oil, water, and pumpkin in a medium-sized bowl. Beat until combined. In a different bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice until well blended.
Step 2: Into the dry ingredients, combine the wet ingredients until just mixed.
Step 3: Into a greased and floured loaf pan (8.5 x 4.5 inches) transfer the mixture. Place in the oven and bake for about 50 to 60 minutes at 325 degrees F.
Step 4: To make the topping, combine the butter, brown sugar, and milk in a small saucepan. Let it boil for not more than 2 ½ minutes, stirring constantly. Over the loaf, immediately drizzle the topping and sprinkle with the chopped pecans. Lightly press the pecans into the topping.
Step 5: Wrap the bread and keep it until the next day for serving. Enjoy!
Notes
In a measuring cup, measure the liquid ingredients and the dry into a different cup. Make sure to use high-quality ingredients when baking. To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract. Preheat the oven before baking the loaf. Gradually drizzle the oil, butter, and vanilla into the batter while the mixer is running to include air into the batter.
