Moist Pumpkin Bread – see what is the trick to keeping it super moist!
Even though I’ve already made Libby’s Pumpkin Bread and Pumpkin Chocolate Chip Loaf, I couldn’t resist trying this super Moist Pumpkin Bread recipe.
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
Moist Pumpkin Bread – see what is the trick to keeping it super moist!
- 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
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In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
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In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
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Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
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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 Moist Pumpkin Bread cool off completely before serving.
Recipe Video
*This Moist Pumpkin Bread is mildly spiced. If you like it spicier, increase the amount of cinnamon and pumpkin spice to your taste.
This recipe was first published on: November 8, 2014
(Recipe adapted from tastykitchen.com)
This pumpkin bread looks incredibly delicious.. and definitely moist. Wish I had a slice to devour right now!
It’s awful, not enough spices would not make it again!
That is easy to fix: just add more spices. Different people have different tastes. Recipe is just a starting point and everybody can adjust it to his/her liking.
I disagree. This is my favorite pumpkin bread now. I guess everyone has their own tastes.
I disagree. You can always add more spices too. Recipes are just guidelines. To spice mine up I substitute apple cider for the water and maple syrup for the sugar.
I doubled the amount of spices and added ginger and nutmeg and it came out AMAZING. I also substituted applesauce for the oil and it was an great addition.
Wow. Not necessary. It’s delicious. I added mini chocolate chips. Add more spice if you prefer. It’s all personal preference.
It’s delicious! My 1st try & everyone got a big slice. Yummy
Have a Banana bread recipe as amazing as this pumpkin bread????
I have two recipes for Banana Bread: Basic and Chocolate Chip Banana Bread.
Hi! Probably won’t get a response right away, though that would be helpful, as I’d like to use this recipe tonight….but would it be ok to use a 9×5 pan for this, and if so, would I have to increase the ingredients by a specific proportion or can I use the recipe as is? Thanks…
I would use the recipe as is. The loaf will probably not be so tall. This summer I baked it twice in 11×7 tin and then cut it in squares like cake.
If I double the recipe to do two loaves at once, do need I need to bake for longer?
Yes, you will probably need a few more minutes, depending on your oven.