Moist Pumpkin Bread Recipe

Pumpkin Bread Updated Post

For my entire life, my absolute favorite season has always been the fall.

I love the color of the leaves and the crispness in the air. I get excited to break out my long sleeve shirts and sweaters, and hide my translucent white legs with jeans!

There is chill in the air and fall is on it’s way.

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The flavors of fall are another selling point for me. I love root vegetables, apples, and most of all pumpkin.

What’s more comforting on a cool fall morning than a slice of warm pumpkin bread with butter? Not much. Your family will love this moist pumpkin bread recipe!

Moist Pumpkin Bread Recipe
 
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Ingredients
  • 2 eggs
  • 1 c sugar
  • ½ c brown sugar
  • ½ c butter or margarine, softened
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1½ cup canned pumpkin
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, sift dry ingredients.
  3. In a mixing bowl, beat sugar and butter until creamy.
  4. Add eggs one by one while still mixing.
  5. Add vanilla.
  6. Slowly add dry ingredients.
  7. By hand, mix in pumpkin.
  8. Pour into a greased and floured loaf pan.
  9. Bake at 350F for 45 minutes.
  10. Cool for at least 15 minutes before removing from pan.
  11. Serve warm with butter

 

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About Erin Kaplan

Erin is a culinary school educated mother of two sassy, spunky kids. You can find her using her professional culinary training providing delectable recipes, talking local food, and depicting tales of parenthood on her blog MotherChef. You can also catch her spending time on Pinterest, pinning delicious dishes and food ideas. You can follow her Pinterest right here.

13 thoughts on “Moist Pumpkin Bread Recipe”

  5. I baked this bread today. First of all, let me say that it smells heavenly! The batter tastes like pumpkin pie filling! However, it took MUCH longer than 45 minutes. It was more like an hour and 5 minutes until the bread was no longer wet when a knife was inserted. I used a 9×13″ loaf pan.

  6. I make this today and really wanted it to be good. It smelled and tasted great….but the baking time/temp did not work for me. Next time I’ll bump up the temp to 375 and bake 50-65 minutes min.

  7. I had the same problem with the bread and the time/temp on my first loaf. I made two more batches into 24 regular sized muffins and they turned out perfectly in 25 minutes at 350. This is the way I’ll go from now on. They are SO good and I like the amount of sugar in them.

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  9. I made this with whole wheat flour and it turned out perfectly! I also put this recipe in My Fitness Pal and if you turn it into 12 muffins, they are only 160 calories per muffin.

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  13. I also used the standard pan and mine took well over an hour to bake. I even turned the heat up for the last 15 minutes…

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