Moist Pumpkin Bread Recipe
Image by Sara’s Bites via YouTube
This moist pumpkin bread recipe by Sara’s Bites will be your favorite pumpkin recipe! Not only is it delicious, but it is also surprisingly easy to make. The only hard part is waiting for the bread to bake and cool down. The rest is easy. Anyone can try this recipe at home, even those who have little to no baking experience.
RELATED: Pumpkin Spice Sandwich Cookies
To make this recipe, you need self-rising flour, baking powder, cinnamon, nutmeg, pumpkin spice, sugar, vegetable oil, eggs, and pumpkin puree. All you need to do is mix all the ingredients, transfer to a greased and lined loaf pan, and place inside the oven. How easy is that? It’s the best way to use leftover pumpkin puree.
Here’s another recipe for you: Easiest Pumpkin Pie Ever
Easy Moist Pumpkin Bread Ingredients
- 1 cup of self-rising flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of pumpkin spice
- 1 cup of granulated sugar
- 1/2 cup of vegetable oil
- 2 eggs (room temperature)
- 7.5 oz of pumpkin puree
How to Make Pumpkin Bread
Step 1:
Preheat your oven to 350F.
Step 2:
In a large mixing bowl, add the self-raising flour, baking powder, cinnamon, ground nutmeg, and pumpkin spice. Stir to combine. Set aside.
Step 3:
In another large mixing bowl, add the granulated sugar, vegetable oil, and 2 eggs. Whisk for 1 minute until well combined. Add the pumpkin puree and stir until well incorporated.
Step 4:
Add the dry mixture to the wet mixture. Stir for 30 to 60 seconds until there are no lumps. Make sure to scrape the sides of the bowl.
Step 5:
Grease your loaf pan with a little bit of vegetable oil, then place a long piece of parchment paper so it will be easier to remove the cake once done baking.
Step 6:
Transfer the batter to the prepared loaf pan and spread it evenly. Thump the container to remove air bubbles.
Step 7:
Place in the preheated oven and bake for 45 to 50 minutes or until a toothpick comes out clean. Once done baking, remove the cake by pulling the parchment paper, then set it on a cooling rack to cool for 20 minutes. Slice and serve. Enjoy!
