OK – I’m just going to say it. I used to be anti pumpkin everything. Anti pumpkin lattes, anti pumpkin bread, and definitely anti pumpkin pie. (I know, I know – that might anger some of you).
But ever since I met my husband, pumpkin has started to grow on me and it’s because of Super Moist Pumpkin Spice Bread!
Well, kind of! My husband likes pumpkin bread but used to only eat box mix. That’s fine, not really an issue since I never had a recipe for pumpkin bread.
That is until I was digging through a recipe book my husband’s mom gave me and voila! A pumpkin spice bread recipe. And it’s his great grandmother’s recipe no less!
This recipe is super easy and super tasty!
It’s important to make sure your ground spices are always the freshest they can be. If not, they lose flavor and potency. If you think you might not use all of your spices before they reach that point, I urge you all to buy the smaller containers of spices.
Generally, it’s best to make sure your ingredients are room temperature, even your eggs. This helps your pastries get fluffier! (There are some instances where a recipe may call for cold ingredients, it’s best to follow what’s specified in the recipe).
When you buy your canned pumpkin, make sure there isn’t any added sugar and that you’re getting 100% pure pumpkin. Above all else, I am a Libby’s fan. It is by far the BEST puree, the most flavorful, and with the most vibrant colors.
Next, line your loaf tins as the picture below shows and you’ll make your life so much easier when it comes to removing the bread from the pans after they bake.
This bread, like banana bread, is best eaten fully cooled. Remove the bread from the tins after a few minutes to speed up the cooling process.
Enjoy your Super Moist Pumpkin Spice Bread on its own or with my Cinnamon Whipped Cream!
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Moist Pumpkin Spice Bread
Equipment
- 2 Standard Size Loaf Tins (approx 8½ in by 4½ in)
Ingredients
- ¾ Cup Vegetable Oil
- ½ Cup Water
- 15 oz Canned Pumpkin Puree (1 15 oz can or 1½ cup)
- 3 Large Eggs
- 2½ Cups All Purpose Flour
- 2¼ Cups White Sugar
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- 1½ tsp Ground Cinnamon
- 1½ tsp Ground Ginger
- 1½ tsp Ground Nutmeg
- 1½ tsp Vanilla Extract
Instructions
- Preheat oven to 350°. Lightly grease and line two standard size loaf tins with parchment paper.
- In a large bowl mix together the sugar, flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
- In a second bowl mix together the vegetable oil, water, canned pumpkin, eggs, and vanilla extract.
- Create a well in the first bowl and pour in the wet ingredients. Mix well.
- Pour batter evenly between the two loaf tins and bake for about 60 minutes.
- Every oven is different so check the bread every 5 minutes starting at the 55 minute mark. This bread could even take 65 minutes to bake.
- You'll know the bread is done when a toothpick placed in the center of the loaf comes out clean.
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