If you love pumpkin bread, then you really need to try this recipe. It’s a tasty recipe for moist pumpkin bread. Having said that, we tried an experiment the other day. We substituted melted butter for the vegetable oil. So in other words we only used butter and left the vegetable oil out.
Did our experiment yield moist pumpkin bread? To sum up our findings, we found that the bread tasted exactly the same, although it was less moist. We know oil keeps bread like this moist and our thoughts were confirmed. Why did we do this? Above all, we like to experiment with ingredients in the kitchen.
Kitchen Utensils:
- Bread pan
- 1 medium mixing bowl
- 1 large mixing bowl
- Whisk
- Spatula
- Measuring spoons and measuring cups
- Cooling rack
Pumpkin Bread Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin…we use canned pumpkin and not pumpkin pie filling
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup melted butter slightly cooled
- 2 large eggs at room temperature
- ¼ cup canola or vegetable oil
- ¼ cup water
- 1 ½ teaspoons pure vanilla extract
- Preheat oven to 350 degrees F
- Grease an 8 x 4 x 3 -inch loaf pan generously with nonstick cooking spray or butter. We used spray.
Baking Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. It’s important to mix everything together.
- In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, water, and vanilla extract. Make sure all ingredients are incorporated at this step.
- Next add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix the batter. This is why the previous step is important.
- Finally pour the mixture into a greased loaf pan and place it in the oven. Bake for 45 to 60 minutes. Because not every oven is created equally make sure you keep a close eye on your pumpkin bread for the last 15 minutes. You should probably check it every 5 minutes until it is done.
- After 45 minutes test your pumpkin bread for correct moisture. Stick a toothpick or a sharp knife into the center of the loaf. If it comes out clean, it is done. If not, bake for another 3-5 minutes.
- You want to test it often because you don’t want it to over bake. When the pumpkin bread is done, place it on a rack and let cool for about 10 minutes before removing it from the pan. Slice and enjoy.
Fall is the perfect time to make pumpkin bread, however I make it any time of year. When the nights are cool pumpkin bread is a great treat for a warm after dinner snack. It’s also ideal for a mid morning snack either at home or out camping.
Do you have a friend or family member that really enjoys pumpkin bread? Make this recipe and surprise them with freshly baked pumpkin bread. Most importantly you will make your friend happy and your kitchen will smell wonderful all day.
Try our cheddar jalapeño biscuits if you like savory breads. These biscuits make a perfect side dish at dinner or an afternoon snack!