Spiced Moist Pumpkin Bread
Submitted by BoYbAbE57
Ultra-tender pumpkin bread spiced with cinnamon, cloves and nutmeg, studded with toasted walnuts, and so moist it stays fresh for days on the counter.
YIELD
24 servingsPREP
20 minCOOK
70 minREADY
100 minThis bakery-style pumpkin bread achieves its incredible moisture from a generous ratio of pumpkin purée to flour, while warming spices like cinnamon, cloves, and nutmeg create layers of fall flavor in every slice.
The recipe makes two loaves, so you can enjoy one fresh from the oven (slathered with butter while still warm) and freeze the second for unexpected guests or future cravings.
Toasted walnuts add a nutty crunch that contrasts beautifully with the tender crumb.
Pro Tips
- Use canned solid-pack pumpkin (not pumpkin pie filling) for consistent texture and moisture
- Don’t overmix once you add the dry ingredients - a few flour streaks are fine and will disappear during baking
- Test doneness early - start checking at 65 minutes as oven temps vary, looking for a toothpick that comes out with just a few moist crumbs
- Wrap tightly in foil for freezing - the bread will stay fresh up to one month and thaws perfectly at room temperature
Variations
- Chocolate Chip Pumpkin Bread: Fold in 1 cup dark chocolate chips with the walnuts
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into batter before baking
- Streusel-Topped: Sprinkle brown sugar, butter, and oat topping over loaves before baking
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Butter and flour two 9×5×3-inch loaf pans.
Beat sugar and oil in large bowl to blend.
Mix in eggs and pumpkin.
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.
Comments
