Moist Pumpkin Bread – see what is the trick to keeping it super moist!
Libby’s Pumpkin Bread
Pumpkin Chocolate Chip Loaf
I tried this trick and can assure you that it really works. This Moist Pumpkin Bread is my favorite from now on!
I used this recipe to make incredible Pumpkin Churro Doughnuts:
UPDATE NO. 2:
I made a video to show you how to make Moist Pumpkin Bread. The reason the bread is darker in the video then in the pictures is because I used dark brown sugar instead of light brown sugar. In my opinion, the bread made with dark brown sugar tastes better, but the one with light brown sugar looks better – you pick what you prefer.
Android users: if you cannot see the video, please click here
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (dark or light)
- 1 cup + 1 1/2 Tbsp all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1/2 tsp cinnamon*
- 1/2 tsp pumpkin spice*
- 1 large egg or 2 small ones
- 3/4 cup pumpkin puree
- 1/3 cup oil
- 1/3 cup water
In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
Bake at 350 F (175 C) for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for about 5 minutes. Then take out of the pan and wrap in aluminum foil. Let it cool off completely.
(Recipe adapted from tastykitchen.com)