Moist Pumpkin Bread

Easy super Moist Pumpkin Bread is family favorite quick bread recipe. It's a favorite fall quick bread recipe and can be made with either canned pumpkin or homemade pumpkin puree. It has molasses, cinnamon, ginger, nutmeg, and allspice for a delicious fall flavor.

You can make this Pumpkin Bread with or without a mixer. Whole wheat pastry flour can be used for a healthier alternative without effecting the texture or all-purpose flour if that's what you have on hand.                                                        

With Fall in full swing I think it's fair to start sharing a few of my favorite pumpkin recipes including this Moist Pumpkin Bread I adapted from Grannies Banana Luncheon Loaf with a few healthier substitution options like coconut oil and whole wheat pastry flour.

I promise you no one will be able to tell the difference with the healthier substitutions. 

I'm always craving a slice of Pumpkin Bread recipe this time of year and I think the hardest part to nailing this recipe was achieving the perfect balance of pumpkin spice with cinnamon, ginger, nutmeg and allspice.  It's absolutely the best! 

I kept this bread nude but I'm pretty sure it would be delicious smothered in Maple Cream Cheese Frosting if your looking for something on the sweeter side of life.

But for me I'm all for a warm slice of Moist Pumpkin Bread recipe nude with a little bit of butter first thing in the morning with my cuppa.

I know you'll love this recipe too unless your one of those anti-pumpkin people then maybe you should check out this Moist Orange Cranberry Bread with Orange Glaze instead.

Beat together: 

• 1/2 cup Coconut Oil or Softened Butter
• 1 cup Granulated Sugar
• 1 tablespoon Molasses
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Allspice 

Until light and fluffy.

Add 2 whole Eggs, one at a time beating well between each addition. 

Then beat in: 

• 1 1/3 cup Pumpkin Puree or Canned Pumpkin
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt 

Until well combined.

Mix in 2 cups Whole Wheat Pastry Flour or All-Purpose Flour and 1/2 cup Chopped Nuts (optional) until well combined.

Butter a 9"x5"x3" loaf pan and push batter into the corners of pan leaving the center slightly hallowed.

Allow batter to rest for 20 minutes while oven preheats to 350 degrees. This ensure a gorgeous well rounded loaf.

Bake Moist Pumpkin Bread for 60-70 minutes until a toothpick inserted into the center of loaf comes out clean.

Allow loaf to cool completely before slicing.  The flavor of this Pumpkin Bread improves if allowed to rest for a day before enjoying if you're able to resist the temptation.

Other Quick Bread Recipes we love are:

• Pumpkin Bread with Streusel 
• Banana Bread Coffee Cake
• Zucchini Bread with Brown Sugar Crumb
• Double Chocolate Zucchini Bread
• Lemon Zucchini Bread

A few of our other favorite Pumpkin Recipes are:

• Pumpkin Cinnamon Rolls
• Pumpkin Cobbler
• Pumpkin Spice Bundt Cake
• Pumpkin Cheesecake with Butterscotch Swirl
• Pumpkin Cheesecake Crumb Bars

Pumpkin Bread, Pumpkin Bread Recipe, Moist Pumpkin Bread, recipe for Moist Pumpkin Bread, Pumpkin Bread Recipe Moist, Moist Pumpkin Bread Recipe, How To Make Pumpkin Bread Moist, Pumpkin Bread Recipe Moist, Best Pumpkin Bread Recipe Moist, Best Moist Pumpkin Bread, Pumpkin Bread From Scratch, Recipe For Moist Pumpkin Breadsuper moist pumpkin bread, how to make moist pumpkin bread, pumpkin bread recipes, pumpkin bread best, recipe, pumpkin bread from starbucks, pumpkin bread spices, pumpkin bread fresh pumpkin, pumpkin bread quick, pumpkin bread from scratch, dessert, breakfast quick bread

Quick Bread, Dessert, Recipe, Breakfast, Brunch, Bread, Pumpkin

American

Yield: 10

Author: Serena Bakes Simply From Scratch

Moist Pumpkin Bread Recipe

How to make Moist Pumpkin Bread recipe. It turns out super moist for a delicious fall loaf from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 1 H & 25 MTotal time: 1 H & 40 M

Ingredients

• 1/2 cup Coconut Oil or Softened Butter
• 1 cup Granulated Sugar
• 1 tablespoon Molasses
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Allspice
• 2 whole Eggs
• 1 1/3 cup Roasted Pumpkin Puree or Canned Pumpkin Puree
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
• 1/2 cups Nuts, Chopped (optional)

Instructions

1. Grease a 9"x5"x3" loaf pan with butter or coconut oil.
2. Beat coconut oil or butter, sugar, molasses, cinnamon, ginger, nutmeg and allspice until well creamed.
3. Add eggs one at a time beating well between each addition.
4. Stir in pumpkin puree, vanilla, baking powder, baking soda, and salt, until well combined.
5. Add flour and nuts, stir until combined.
6. Pour pumpkin batter into greased loaf pan. Push batter into the corners of the loaf pan leaving the center slightly hallowed. For a well rounded loaf allow batter to rest 20 minutes before baking.
7. While batter rests preheat oven to 350 degrees.
8. Bake bread for 60-70 minutes or until a toothpick inserted into the center of loaf comes out clean.
9. Allow loaf to cool completely before slicing.

Nutrition Facts

Calories

380.67

Fat

17.01 g

Sat. Fat

10.17 g

Carbs

51.84 g

Fiber

5.66 g

Net carbs

46.18 g

Sugar

22.82 g

Protein

8.85 g

Sodium

392.89 mg

Cholesterol

37.20 mg

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2015/11/moist-pumpkin-bread.html

© 2015 Serena Bakes Simply From Scratch

Did you make this recipe?

Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakesSimplyFromScratch