Super Moist Pumpkin Bread

Per serving

387.4kcal
4.5гProteins
15.2гFats
59.8гCarbs

There are a lot of pumpkin bread recipes out there but I have never found one better than this. It is just plain pumpkin bread, no raisins or nuts but we've been making it this way for ever in my family and my nephew would'nt have it any other way. I personally love this bread after it has set a day or two for breakfast with a little whipped cream cheese. Oh, and this freezes perfectly so you can make it ahead for the holidays. I also have made this in regular 8 inch loaf pans, mini pans,1 large bundt pan and even in mini bundt pans. I don't think it can be messed up, unless you use cooking spray instead of greasing and flouring the pans, this makes a huge difference in the outside texture of the bread. The cooking spray tends to make the bread have a crispiness on the outside that is not …

Ingredients

16 serv.
  • canned pumpkin2 cups
  • salad oil1 cup
  • sugar3 cups
  • beaten eggs4
  • flour3 1⁄4 cups
  • baking powder1 teaspoon
  • baking soda1 teaspoon
  • clove powder1 teaspoon
  • cinnamon1 teaspoon
  • nutmeg1 teaspoon
  • salt1 teaspoon

Step-by-step instructions

  1. 1

    MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell.

  2. 2

    Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).

Source: food.com
Original recipe

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