Ingredients
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
Directions
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
- Pour into a greased 9×5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Easy Pumpkin Bread Tips
How do you know when pumpkin bread is done?
Overbaking can cause pumpkin bread recipes to come out dry. You know bread is done baking when a digital thermometer reads between 200° and 205°. If you don’t have a digital thermometer, insert a toothpick or knife into the center of the bread. If the tester comes out with crumbs or wet batter, the bread needs more time to bake. But if the tester comes out clean, it’s ready to be removed. Another sign the bread is done: the edges will brown and start to pull away from the pan.
Why does pumpkin bread sink in the middle?
Because they’re so dense, some quick breads may sink a little as they cool—but if your pumpkin bread sinks a lot, it may be underdone. To avoid this, follow one of the doneness checks above. Another trick is to cover your loaf during the last 20 minutes of baking with aluminum foil. This ensures the middle cooks while the top stays golden instead of burning.
Can I substitute butter for oil in pumpkin bread?
For many recipes, swapping butter for oil makes only a slight difference. But for a pumpkin bread recipe, the oil is key to creating a light and moist loaf. If you don’t have oil, you can use melted shortening or ghee.
How do you keep pumpkin bread moist?
To keep pumpkin bread moist, wrap it in foil or plastic wrap and store it in an airtight container. Pumpkin bread will keep at room temperature for two days. To preserve the loaf for longer, place in the refrigerator for up to a week or freeze pumpkin bread for two to three months. If you don’t use up all the pumpkin for this recipe, here’s what to do with leftover pumpkin puree.
What tools are essential for this recipe?
The great thing about this easy pumpkin bread recipe is that it only uses a few dishes. You’ll need a medium-size bowl, a sturdy whisk and a 9×5-in. loaf pan. Keep these essential bread baking supplies handy.
Nutrition Facts
1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
source : Taste of Home
