Super Moist Pumpkin Bread

Ratings:
Yields: 10 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr Total Time: 1 Hr 15 Mins

This pumpkin bread has a great texture: moist on the inside with a great crust. It slices well and isn’t overly delicate. Toss in some dried cranberries (spoonful of flour to coat them) or raisins to take it to the next level.

What is Pumpkin Bread?

Pumpkin bread is a type of moist quick bread made with pumpkin. It’s similar in consistency to banana bread and is very popular around the fall season. Pumpkin is one of those great squashes that make you instantly feel seasonal. It covers a lot of ground — Fall, Halloween, Thanksgiving, Winter and then Christmas.

What is the Best Pumpkin Puree?

You can use any brand of pumpkin puree but My favorite is Libby’s Organic Pumpkin puree. Libby’s Organic Pumpkin puree is the silkiest and has a nice subtle sweetness to it. Double-check that you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained.

How to Freeze Pumpkin Bread:

  1. Once your baked bread comes out of the pan, let it cool completely on a wire rack. Be prepared to wait—this can take an hour or more.
  2. Be sure to wrap the cooled pumpkin bread tightly in either aluminum foil, cling wrap or a freezer bag. If you are wrapping in a freezer bag, press as much of the air out before sealing. Make sure it’s snuggly pressed around the bread and everything is covered. If you fail to wrap snuggly it may dry out.
  3. If you are making it ahead of time and plan on serving in a month or longer, wrap it in a second layer. You’ll want to use it within three months or you run the risk of the bread developing an off, freezer-burnt flavor.
  4. Be sure to label and date the bread. Place it in the freezer and avoid placing anything on top until it’s fully frozen.

How to Thaw Pumpkin Bread

  1. Place it on a wire cooling rack before loosely opening the innermost foil or paper layer.
  2. Partially unwrap the bread while it is thawing to prevent condensation from building which will cause the bread to get soggy.
  3. Let the bread stand at room temperature until thawed, about two to three hours. Rewrap the bread after it’s completely thawed.

 

How to Make Pumpkin Bread:

  1. Preheat the oven to 350 degrees F.
  2. Sift the flour, ginger and cloves together.
  3. In a separate bowl, mix the brown sugar, butter, eggs, and vanilla.
  4. Combine both mixtures and fold in the milk and pumpkin puree.
  5. Mix in walnuts, dried cranberries and raisins. (optional)
  6. Pour into a greased loaf pan.
  7. Bake for 1 hour.

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Ingredients

0/11 Ingredients
Adjust Servings

Instructions

0/8 Instructions
  • Preheat the oven to 350 degrees F.
  • Sift the flour, ginger and cloves together.
  • In a separate bowl, mix the brown sugar, butter, eggs, and vanilla.
  • Combine both mixtures and fold in the milk and pumpkin puree.
  • Mix in walnuts, dried cranberries and raisins. (optional)
  • Pour into a greased loaf pan.
  • Bake for 1 hour. Check for doneness by making sure the bread has pulled away from the pan and is a dark brown.
  • Let cool in the pan for 10 minutes before removing.

Notes

  • Most canned pumpkin purées are pretty dry, but some are watery. To be sure you aren't adding excess liquid to this pumpkin cake recipe, strain the pumpkin before measuring it. To do so:
    • Set a strainer over a deep bowl and line it with a couple layers of cheesecloth.
    • Place the pumpkin in the lined strainer and let drain for at least 30 minutes.
    • Occasionally, give the pumpkin a stir, a press, or a squeeze to help remove any excess liquid.
    • Once the pumpkin is thicker and less watery, you are ready to measure out the cup for this recipe.
  • If you are using defrosted pumpkin purée, you may notice the water will separate upon defrosting. Again, this is a good reason to strain it before using.
  • If you are using Libby's Organic puree you will not need to strain it.

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