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.
(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.
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.