Moist Pumpkin Bread Recipe
My friend, Kelly makes the most wonderful pumpkin bread every year for the holidays. It is super moist and one of those treats that you find yourself sneaking bites of throughout the day. Reaching the end of the loaf is always upsetting. It’s that good!
This pumpkin bread is marvelous with coffee for breakfast, on its own as an afternoon snack, or with fresh whipped cream as a dessert. After just one bite, you will understand why it is such a tempting treat.
Kelly’s pumpkin bread recipe is quick and easy, too. Preparing the batter and getting the loaves into the oven takes less than 10 minutes.
The pumpkin batter can be divided into two standard loaves or seven mini loaves. (The mini loaves make great holiday gifts!) Just wrap them tightly in foil or plastic and they will taste freshly baked for up to seven days.
From the Kitchen of Kelly St. John Cairns
- 1 tsp nutmeg
- 2 ½ cups sugar
- 4 eggs
- 1 tsp cinnamon
- dash of allspice (optional)
- 1 cup canola oil
- 1 tsp salt
- 15 oz canned pumpkin
- ½ cup water
- 2 tsp baking soda
- 3 ¼ cups unbleached flour
Yield: makes 2 standard loaves or 7 mini loaves.
Preheat oven to 350°. Grease and flour two loaf pans or seven mini loaf pans.
Beat the nutmeg, sugar, eggs, cinnamon, allspice (if you are using it), oil, and salt together in a mixing bowl.
Add the pumpkin, water, baking soda, and flour. Mix thoroughly.
If you are baking standard loaves, bake them for one hour and then test with a toothpick for doneness. If you are baking mini loaves, bake for 45 to 47 minutes and test with a toothpick.
Enjoy warm or cold!