Moist Pumpkin Spice Bread Recipes

MOIST PUMPKIN BREAD

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

SPICY AND MOIST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
• Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

SPICED PUMPKIN BREAD

Steps:

• Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
• Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

BEST EVER MOIST PUMPKIN BREAD

Steps:

• Preheat oven to 350F and grease a 9×5″ loaf pan.
• In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
• In a medium bowl, whisk together the remaining ingredients.
• Pour the wet ingredients into the dry and stir until just combined.
• Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
• Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.

BEST EVER PUMPKIN SPICE BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
• Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
• Grease 2 loaf pans with butter and line with parchment paper.
• Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
• Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
• Serve when cool, or store in an airtight container for up to 4 days.

BUTTERMILK PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside.
• In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside.
• In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined.
• Stir in eggs and vanilla until incorporated.
• Add dry ingredients, and stir until just combined.
• Stir in nuts if using.
• Pour batter into prepared pan.
• Bake for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. If the bread starts to brown too quickly, tent with foil.
• Remove from oven, and let cool in pan for 10 minutes.
• Remove from pan and finish cooling on wire rack.

MOIST PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350.
• Grease two 9 x 5 inch loaf pans and dust with a little flour.
• In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, and eggs until well blended.
• Measure the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Divide the batter evenly between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Allow bread to cool for 10-15 minutes before removing from pans.
• Slice and serve plain, buttered, or with cream cheese.

MOIST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine flour, salt, baking soda, and baking powder. Set aside for now.
• Mix together pumpkin puree, sugar, eggs and vegetable oil.
• Add pumpkin pie spice, cinnamon and vanilla.
• Stir in evaporated milk.
• Slowly add the flour mixture. Stir until everything is well combined and you have a creamy batter.
• Pour the batter into a parchment paper lined bread pan.
• Bake for approximately 45 minutes. Let cool in the pan before removing.
• ENJOY!

GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)

Steps:

• Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
• Combine pumpkin, sugar, oil and eggs and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
• Add sifted, dry ingredients to wet ingredients. Mix until smooth.
• Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
• Pour into prepared loaf pan.
• Bake for approximately 1 hour or until a toothpick comes out clean.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.