Super Moist Pumpkin Bread Recipe
Introduction: This super moist pumpkin bread is the perfect fall treat, combining rich pumpkin flavor with warm spices for a soft and tender loaf. Easy to make and ideal for sharing or gifting!
Servings: 2
Calories: 244kcal
Ingredients
- 5 large eggs room temperature
- 1 15 oz can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted unsalted butter slightly cooled
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1 5.1 oz package instant vanilla pudding mix
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tbsp granulated sugar for topping
- 1 tsp ground cinnamon for topping
Instructions
- Preheat the oven to 325°F (163°C). Grease two 8.5 x 4.5-inch loaf pans or line with parchment paper.
- In a large bowl, beat the eggs until frothy. Add the pumpkin puree, canola oil, melted butter, brown sugar, and vanilla. Mix until smooth.
- In a separate bowl, combine the flour, granulated sugar, instant pudding mix, baking soda, cinnamon, baking powder, salt, and nutmeg. Whisk to blend.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter between the loaf pans and smooth the tops. Sprinkle with cinnamon-sugar topping if desired.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For mini loaves, use 5×3 inch pans and bake for 45-50 minutes.
- Store at room temperature for up to 3-4 days or refrigerate for up to 1 week.
- You can freeze the bread for up to 3 months by wrapping it tightly in plastic wrap and foil.
Nutritional Facts (per slice):
- Calories: 244 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 66mg
- Sodium: 211mg
- Potassium: 47mg
- Sugar: 19g
- Fiber: 1g