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- Dish type
- Vegetable cakes
- Pumpkin cake
- Pumpkin bread
This pumpkin bread is not only moist, it's also quick and easy to make and tastes fantastic. If you don't like walnuts, feel free to substitute in chocolate chips.
159 people made this
IngredientsMakes: 2 loaves
- 425g pumpkin puree
- 250ml vegetable oil
- 4 eggs
- 440g plain flour
- 600g caster sugar
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 65g chopped walnuts
- 1 teaspoon baking powder
MethodPrep:15min ›Cook:1hr ›Extra time:1hr15min › Ready in:2hr30min
- Combine pumpkin, oil and eggs. Sieve together dry ingredients. Combine the two mixtures, blending thoroughly.
- Pour into two greased 23x13cm loaf tins and bake at 150 C / Gas 2 for 1 hour.
Reviews & ratingsAverage global rating:(157)
Reviews in English (141)
Excellent, VERY moist pumpkin bread.I cut back a bit (30ml) on the oil and it was still extremely moist. My family and co-workers loved it. Baked for almost two hours, at such a low temperature, but it's worth it!-25 Sep 2011
This was an excellent pumpkin bread. I substituted one cup of applesauce for the vegetable oil, put the batter equally in a large loaf pan and 4 small ones, and baked them at 350 about 40-45 minutes. They were very moist and had a great flavor. Highly recommended.-11 Nov 2002
Nice recipe! I reduced the sugar to about 2 cups and oil to 2/3 cup to reduce calories and the taste was still very good.-12 Aug 2000
Spiced Moist Pumpkin Bread
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
Stir into pumpkin mixture in 2 additions.
Mix in walnuts, if desired.
Divide batter equally between prepared pans.
Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes.
Using sharp knife, cut around edge of loaves.
Turn loaves out onto racks and cool completely.
Serve one of these loaves the day you make them.
Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Super Moist Spiced Pumpkin Bread
Cooler temps haven’t quite settled in for the winter season, which feels a little late here in Michigan — though I’m not one to complain. We had a few days of snow, which Lycka thoroughly enjoyed. And though the days are short and getting ever shorter, we’re still in this weird transition between fall and winter that makes me just want to wait it out indoors, cozied up in a warm sweater and slippers with a really good book.
And with this pumpkin bread. Can’t forget about that! Talk about cozy. Super moist, fluffy and lightly sweet, it’s perfect topped with tangy maple cream cheese frosting. It makes for the best breakfast on the go, afternoon snack, even dessert. Or all three, because why not?
I’m still hoping for a white Christmas though! It’s hard to believe it’s less than two weeks away. Got to get moving on that shopping list — and get a tree. We’re running a little behind this year. But I’m not stressing because I’ve got this dreamy pumpkin bread to keep me calm and happy, and to fuel the busy weekend ahead.
Today’s recipe is part of my healthy holidays series. Along with some of my favorite winter recipes lightened up a bit, I’m sharing a few tips and tricks for making your holiday recipes a bit healthier — but still as delicious as ever. Because why wait until the new year to start treating yourself well?
I kicked things off last week with Healthy Holidays Tip #1 + my guilt-free Creamy Green Bean Casserole. You won’t want to miss it.
Healthy Holiday Tip #2: Replace Vegetable Oil for Greek Yogurt + Coconut Oil in Your Quick Breads and Muffins
Vegetable oils are highly processed and contain high concentrations of polyunsaturated and omega-6 fats that — while they sound like they’d be good for us, they’re not. (Learn more from Wellness Mama, she knows what she’s talking about.) We use vegetable oil in a lot of our quick bread and muffin recipes to add moisture and fat that gives them a wonderful texture and structure. To lose the bad-for-you fats and keep your quick breads and muffins fluffy, airy and super moist, replace vegetable oil with greek yogurt and coconut oil. The greek yogurt is creamy and thick, adding richness to your baked treats, while the coconut oil brings the healthy fats and keeps them really moist.
Healthy Holiday Tip #3: Bake with Whole Wheat Flour
This super moist pumpkin bread recipe kicks up the health factor a few notches by substituting whole wheat flour for the more traditional all purpose flour. Whole wheat flour adds essential fiber to your baked goods that we often lack around the holiday season. The secret to light, fluffy whole wheat baked treats? Vinegar + rest. Get all the details on these simple tricks along with my recipe for addicting and sneakily healthy pistachio cranberry cookies.
And see them in action in today’s Super Moist Spiced Pumpkin Bread recipe. Maybe just go ahead and make a double batch. Wrap up one of your loaves, pre-maple cream cheese frosting, in your favorite holiday tissue paper — I’m loving the little gold polka dots — and spread the healthy holiday cheer with friends and family.
Grandma’s Super Moist Pumpkin Bread
I hope you had a Merry Christmas! Nick and I had a wonderful weekend — we are lucky in the fact that our families only live about twenty minutes apart. This means that we were able to see both sides of the family for Christmas! Nick’s family tradition is to go to mass, then out to eat, and then they open presents on Christmas Eve. So we spent that night with them, and the next morning, drove over to my parents house for Christmas Day. Our family’s tradition is to eat homemade strudel and then open presents.
What did you get for Christmas this year? We were very fortunate and received many nice gifts this year! My new brother and sister in law gave me a coffee bean grinder, which I am SO excited for. I know that freshly ground coffee tastes significantly better than pre-ground, so I can’t wait to start using the machine. I also got the KitchenAid pasta roller attachments!
Today’s recipe is another blog remake! I originally posted this recipe two years ago around this same time. Our family has been making this for years around the holidays. My Grandma must have made this bread the first time probably 15-20 years ago. I still have the original printout of the email that she sent my mom with the recipe in 2004.
My mom always makes several loaves of this during the holidays, and she sometimes batch cooks it and hands it out to friends as Christmas presents. My Grandma’s original recipe calls for three cups of sugar and one cup of oil which sounds like a lot, but this recipe makes two pan loaves of bread, and each loaf has about 10-12 slices. So it is more of a dessert bread!
Whenever I bake this bread, the yummy smell fills my entire apartment with the smells of Christmas and the holidays! It brings back memories of my Grandma bringing this bread and us kids devouring the entire loaf in five minutes.
Here’s the recipe, enjoy! Make this tasty, moist bread for your friends and family this holiday season!
Moist Pumpkin Bread
This is one of my all-time favorite pumpkin bread recipes, lightened up to make it more Weight Watchers Friendly.
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup low-fat buttermilk
- 2/3 cup water or apple cider
- 1-1/2 cups sugar
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Preheat oven to 350F degrees. Grease and flour 2 9-inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, buttermilk, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- Bake for 60 to 70 minutes in the preheated oven. (Loaves are done when toothpick inserted in center comes out clean.)
- Remove from the oven and place on a wire rack to cool. After about 10 minutes, remove the pumpkin breads from their pans and place on wire racks to cool completely.
- Yield: Makes 2 loaves. 14 slices per loaf.
Weight Watchers PointsPlus: *4
Weight Watchers Freestyle SmartPoints: *5
Nutrition FactsFavorite Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories 148 Calories from Fat 43
% Daily Value*
Total Fat 4.8g 7%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Protein 2.7g 5%
Buttermilk Pumpkin Spice Bread
Moist Buttermilk Pumpkin Spice Bread is a richly spiced homemade pumpkin bread that gets its extra softness from the buttermilk, not oil.
I know, I know. It’s only August. Pumpkin spice everything season isn’t supposed to kick-off for another week or so. But this Buttermilk Pumpkin Spice Bread is too good not to share.
I love easy quick bread recipes like zucchini bread and banana bread. So every fall I look forward to making pumpkin spice bread.
I don’t remember there being pumpkin everything, and it being nearly the big deal that it is now, but I’ve always loved a good loaf of pumpkin spice bread.
Hy-Vee Recipes and Ideas
You don't need a bunch of ingredients to make homemade pumpkin bread. And if cranberries aren't your thing, leave them out or swap them for pecans or walnuts.
Servings and Ingredients
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wooden toothpick
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick spray set aside.
Combine pumpkin and spice cake mix in a medium bowl stir well. Spread 1/3 of batter in prepared pan sprinkle with 1/4 cup cranberries. Repeat layers. Top with remaining batter.
Bake 50 to 55 minutes or until a toothpick inserted in center of loaf comes out clean. Cool completely on a wire cooling rack and dust with powdered sugar, if desired.
Spiced Pumpkin Bread
- 150 Grams Shawnee Mills All Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- 1/2 Cup Olive Oil (or 1 Stick of Melted Butter)
- 2 Eggs
- 1/4 Cup Water
- 2 Teaspoons Molasses
- 2 Teaspoons Orange Zest
- 1 Cup Powdered Sugar
- 2 Tablespoons Orange Juice
- 1/4 Teaspoon Vanilla Extract
This pumpkin bread recipe puts a zesty twist on an Autumn holiday favorite. It’s both festive and traditional, and now with a bite of citrus. An absolutely delicious, moist companion for a season where leaves fall and fireplaces start to awaken.
Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans. Mix flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Set aside.
Beat eggs in medium bowl. Stir in pumpkin, oil, orange juice and vanilla. Add to flour mixture stir just until moistened. Stir in 1/2 cup of the pecans. Divide batter evenly between prepared pans. Sprinkle top of each loaf with 1/4 cup of the pecans.
Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on wire rack.
Super Moist Pumpkin Bread
This delicious pumpkin bread is the perfect Fall treat! No electric mixer required. You can easily mix this by hand, just like your grandmother used to!
- 3-½ cups All-purpose Flour
- 2 cups Dark Brown Sugar (packed)
- ⅔ cups Granulated Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Ground Nutmeg
- 1-½ teaspoon Ground Cinnamon
- 2 cups Canned Pumpkin Puree
- 1 cup Vegetable Oil
- ⅔ cups Coconut Milk
- ⅔ cups Sweetened, Flaked Coconut
- 1 cup Chopped Walnuts
1. Preheat oven to 350 F. Grease and flour two 8ࡪ inch loaf pans.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.
3. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
5. Remove from oven, and cover loaves tightly with foil. Allow them to steam for 10 minutes. Remove foil and turn them out of the pans onto a cooling rack. Tent loosely with the foil, and allow to cool completely.