Moist Pumpkin Bread

My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago. It’s the oldest recipe in my family and also the most cherished. In fact, one of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party. Now, I bake the recipe all the time with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring. Pop it in the oven, and in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves. This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!

Why You’ll Love This Recipe

This Moist Pumpkin Bread is a family treasure that has been passed down through generations, and for good reason! It’s incredibly easy to make, delightfully moist, and packed with cozy autumn flavors. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a staple in your kitchen.

Kitchen Equipment You’ll Need

• Medium-sized mixing bowl
• Large mixing bowl
• Whisk or electric mixer
• 8.5 x 4.5-inch loaf pan
• Small saucepan
• Measuring cups and spoons

Ingredients

• 1 cup brown sugar
• 2 eggs
• 1⁄2 cup vegetable oil
• 1⁄3 cup water
• 1 (15 ounce) pumpkin puree
• 1 3⁄4 cups plain flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Topping:

• 1 tablespoon butter
• 1⁄4 cup brown sugar
• 3 tablespoons milk
• 1⁄4 cup pecans, chopped

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour an 8.5 x 4.5-inch loaf pan.
2. In a medium-sized bowl, beat the eggs. Add in the brown sugar, vegetable oil, water, and pumpkin puree, mixing well.
3. In a large bowl, combine the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
4. Gently fold the wet ingredients into the dry ingredients, mixing only until just combined. Be careful not to overmix.
5. Pour the batter into the greased loaf pan.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Meanwhile, for the topping, combine butter, brown sugar, and milk in a small saucepan. Heat over medium, stirring constantly, and boil for 2 1/2 minutes.
8. Immediately drizzle the topping over the baked loaf and sprinkle with the chopped pecans, pressing them lightly into the topping.
9. Wrap the loaf and store it overnight to maintain its moisture. Don’t worry if it sweats while wrapped; it’s part of the process.

Tips for Success

Make sure not to overmix the batter, as this can result in a dense loaf. For a more pronounced spice flavor, feel free to add a bit more cinnamon or pumpkin pie spice.

Additional Tips or Variations

You can add chocolate chips or dried cranberries to the batter for a fun twist. If you prefer a nut-free version, simply omit the pecans in the topping.

Nutritional Highlights (Per Serving)

Calories: 250 | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 18g

Frequently Asked Questions (FAQ)

Can I freeze the pumpkin bread?
Yes, this bread freezes beautifully. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

What can I use instead of vegetable oil?
You can substitute the vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.

Can I make this recipe gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of the plain flour.

Conclusion

This Moist Pumpkin Bread is a heartwarming recipe that brings the comfort of family tradition into your kitchen. Whether you’re making it for a holiday gathering or a cozy autumn afternoon, we hope you enjoy every slice. We’d love to hear how your pumpkin bread turns out, so please share your experiences and any variations you try!