Super Moist Pumpkin Bread – Introducing the Super Moist Pumpkin Bread. An American favorite that will reignite your passion, for delectable desserts! This delightful masterpiece combines the balance of pumpkin, sugar, and a touch of cinnamon to create a treat that will captivate your taste buds.
The first time I baked this creation the aroma wafting from my kitchen enveloped me like a warm embrace on a chilly day. I’ll never forget the joy in my husband’s eyes as he walked in and couldn’t resist indulging in its scent. As for my little one? Well, let’s just say they demanded seconds before finishing their first slice!
What makes this Super Moist Pumpkin Bread truly special?
The secret behind this Super Moist Pumpkin Bread lies within its blend of vegetable and olive oils resulting in an indulgent texture that also promotes heart-healthy goodness. What truly sets it apart? The addition of turbinado sugar. Not only does it add sweetness. Also bestows an irresistible crunch on top. Let’s not forget about the pumpkin puree, which lends an explosion of genuine flavor while staying true, to its roots.
What You Need To Make This Super Moist Pumpkin Bread Recipe?
Eggs: Fresh eggs will give the bread structure and volume. It’s important to have them at room temperature, for even mixing.
Vegetable & Olive Oil Combo: For a unique texture, you can use a combination of vegetable oil and olive oil. The vegetable oil adds moisture while the olive oil gives a subtle fruity undertone. To enhance the taste go for quality virgin olive oil.
White Sugar: White sugar not only sweetens the bread. Also helps achieve a golden brown color. If you want a flavor with hints of molasses you can partially substitute it with sugar.
Pumpkin Purée: If possible try to use pumpkin purée for a more authentic pumpkin taste. Make sure it’s pure pumpkin and not pumpkin pie filling that has added spices.
Milk: Adding milk to the bread brings moisture. Whole milk will give it a flavor. You can also use almond or oat milk if you prefer alternative options based on dietary needs.
Water: Water is essential to achieve the moistness that characterizes this bread. Ensure that it’s at room temperature before adding it to the mixture.
All-Purpose Flour: To obtain smoother batter and lighter bread sift the all-purpose flour before using it in your recipe.
Baking Soda: Baking soda serves as the leavening agent, in this recipe. Make sure it’s fresh so that your bread rises properly.
Salt: It enhances the flavors of the bread so using a good quality sea salt or kosher salt would be ideal.
Cinnamon: Ground cinnamon adds a fragrant touch, to the bread. If you want a bolder flavor consider using freshly ground cinnamon.
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Melted Butter: Not only does it add richness. It also gives the bread’s top a beautiful shine especially when applied before baking.
Turbinado Sugar: This coarse and unrefined sugar gives the bread its signature crust. It also adds a caramelized flavor to the crust. If you don’t have turbinado sugar you can use another sugar or brown sugar as a substitute, for the topping.
Steps To Make Super Moist Pumpkin Bread:
Step 1: To get started preheat your oven to 350 degrees. In a mixing bowl combine the eggs both types of oil and sugar. Whisk the mixture until it becomes smooth and silky in texture. Gradually add in the pumpkin, milk, and water while continuing to whisk. Just keep at it!
Step 2: Now let’s move on to the ingredients. Incorporate the flour, baking soda, salt, and that lovely cinnamon.
Step 3: Once your batter is ready lovingly pour it into two loaf pans lined with parchment paper measuring 9×5 inches each. Place them in the oven for 35 minutes. After that time is up gently take them out of the oven. Brush them with melted butter that glistens beautifully. Sprinkle some turbinado sugar on top well before putting them into the oven for another 5 to 10 minutes. Once they achieve a brown color and a toothpick comes out clean when inserted into them you’ll know they’re perfectly done. Don’t forget that slightly underbaking is beneficial here to achieve that moistness we all love.
Step 4: Allow some time for the loaves to cool before indulging in their deliciousness. When it comes to storage your best option would be keeping them in the refrigerator.
Tip:
To add extra flavor you might want to think about roasting your pumpkin before turning it into a purée. Roasting helps to bring out the sugars in the pumpkin making it even sweeter and giving the bread a pumpkin taste that takes it to another level. All you have to do is cut the pumpkin into chunks remove the seeds and roast it in the oven until it’s soft. Then blend it into a purée. Continue with the recipe. This simple adjustment can truly transform the taste of your dish!
Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose flour?
Certainly! Whole wheat flour can be used as a substitute. Do keep in mind that it might result in denser bread. If you’re looking for a healthier option, without compromising too much on the texture consider using a combination of equal parts all-purpose and whole wheat flour.
How do I store any leftover pumpkin purée?
To properly store any leftover pumpkin purée place it in an airtight container and keep it refrigerated for, up to one week. If you want to extend its shelf life you can freeze the purée by pouring it into ice cube trays. Frozen solid transfer the cubes into a zip bag and use them whenever needed in soups, smoothies, or other recipes.
My pumpkin bread is browning too quickly. What can I do?
If you find that your pumpkin bread is browning rapidly during baking there’s a solution. Simply cover the top of the loaf pan loosely with aluminum foil. This will help prevent heat from reaching the surface and ensure that your bread bakes evenly without becoming overly browned on top.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Super Moist Pumpkin Bread
Ingredients
- 4 eggs
- 1/2 c vegetable oil
- 1/2 c olive oil
- 2 c white sugar
- 1 15- oz. can pumpkin not pie filling – just regular pumpkin purée
- 1/2 c milk
- 1/4 c water
- 3 1/2 c all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 1 heaping teaspoon cinnamon
- 1/4 c melted butter
- 1/4 c turbinado sugar
Instructions
- Preheat the oven to 350°F.
- In a bowl whisk together the eggs, oils and sugar until well combined. Add the pumpkin, milk and water to the mixture. Blend thoroughly.
- Next incorporate the flour, baking soda, salt and cinnamon into the batter.
- Pour the batter into two loaf pans that have been lined with parchment paper measuring 9x5 inches each.
- Place in the oven. Bake for 35 minutes.
- Once baked brush melted butter over the tops of both loaves. Sprinkle turbinado sugar on top for added sweetness before returning them to the oven for 5 to 10 minutes or until a toothpick inserted comes out clean.
- Allow the loaves to cool before slicing. You can store them in the refrigerator, for later enjoyment.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
