Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Serving: 36 slices
This pumpkin bread is a delicious treat that you can whip up easily using just a few simple ingredients. It is super moist, delicious, and smells amazing! You can serve this bread, plain, or you can top it off with some raisins, nuts, or even chocolate chips.
Ingredients
2 eggs
1 c. brown sugar
1 tsp cinnamon
1⁄2 c. vegetable oil
1 (15 oz.) pumpkin puree
1 tsp baking soda
1 3⁄4 c. plain flour
½ tsp baking powder
⅓ c. water
¼ tsp nutmeg
1 tsp pumpkin pie spice
1 tsp salt
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: Beat the eggs in a medium-sized bowl. Then, whisk in the sugar, oil, water, and pumpkin. Place the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice in another bowl. Mix well until combined.
Step 2: To the dry ingredients, add the wet ingredients and mix until just combined. Into a greased and floured loaf pan, pour the batter. Place in a 325 degrees F preheated oven and bake for about 50 to 60 minutes.
Step 3: To make the topping, whisk the butter, brown sugar, and milk in a small saucepan. Let the mixture boil for no more than 2 1/2 minutes, stirring constantly.
Step 4: Remove the loaf from the oven when done. Drizzle the topping on top and sprinkle with chopped pecans. Then, into the topping, lightly press the pecans.
Step 5: Wrap the pumpkin bread and serve the next day.
Tips (moist pumpkin bread):
Measure all the ingredients before cooking.
I recommend using high-quality ingredients when baking.
To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.
Make sure to preheat the oven before baking.
Gradually drizzle oil, butter, and vanilla into the batter while the mixer is running.
Adjust the baking time accordingly.
Nutritional 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 tsp cinnamon
- 1⁄2 c. vegetable oil
- 1 (15 oz.) pumpkin puree
- 1 tsp baking soda
- 1 3⁄4 c. plain flour
- ½ tsp baking powder
- ⅓ c. water
- ¼ tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 tsp salt
- Topping:
- 3 tbsp milk
- 1⁄4 c. brown sugar
- 1⁄4 c. pecans, chopped
- 1 tbsp butter
Instructions
Step 1: Beat the eggs in a medium-sized bowl. Then, whisk in the sugar, oil, water, and pumpkin. Place the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice in another bowl. Mix well until combined.
Step 2: To the dry ingredients, add the wet ingredients and mix until just combined. Into a greased and floured loaf pan, pour the batter. Place in a 325 degrees F preheated oven and bake for about 50 to 60 minutes.
Step 3: To make the topping, whisk the butter, brown sugar, and milk in a small saucepan. Let the mixture boil for no more than 2 1/2 minutes, stirring constantly.
Step 4: Remove the loaf from the oven when done. Drizzle the topping on top and sprinkle with chopped pecans. Then, into the topping, lightly press the pecans.
Step 5: Wrap the pumpkin bread and serve the next day.
Tips (moist pumpkin bread):
Measure all the ingredients before cooking.
I recommend using high-quality ingredients when baking.
To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.
Make sure to preheat the oven before baking.
Gradually drizzle oil, butter, and vanilla into the batter while the mixer is running.
Adjust the baking time accordingly.
