Best Pumpkin Bread Ever

Hurricane Matthew was on it’s way and I had the day off to get our home/fridge/lives prepared.  I get all excited about pumpkin flavored anything in the fall.  This storm was bringing in some cool wind and definitely put me in the baking mood!  I grabbed all the ingredients needed to make pumpkin bread and a pumpkin sheet cake {ha}!  Did I mention I have pumpkin flavored coffee and pumpkin spice creamer?!  I’m a little obsessed.

This bread was so delicious, moist, not too sweet, and perfect with a cup of coffee!  It was so easy to make!  If you’re interested in the pumpkin sheet cake I made also, I found the recipe at The Novice Chef!  It’s a great fix for your sweet tooth!


Let me know if you have any questions at all about the recipe!  You can find the original recipe at Kitchen Nostalgia!

Moist Pumpkin Bread

1/2 Cup Sugar

1/2 Cup Dark Brown Sugar

1 Cup + 1 1/2 Tbsp. All Purpose Flour

3/4 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1/2 tsp. Cinnamon

1/2 tsp. Pumpkin Pie Spice

1 Large Egg

3/4 Cup Pumpkin Puree

1/3 Cup Oil

1/3 Cup Water

  1. Preheat oven to 350 degrees.  In a large bowl, mix both sugars, flour, baking soda, baking powder, salt and spices.
  2. In another bowl, mix egg, pumpkin puree, oil and water.  Add wet ingredients to dry ingredients.  Mix until combined.
  3. Grease one 9×4 loaf pan and pour the batter into it.
  4. Bake 45-60 minutes or until a toothpick comes out clean.  {I have a very hot oven and baked mine for 40 minutes}.  Let cool for 5 minutes.  *Then take out of the pan and wrap the bread in aluminum foil.  Let it cool completely.

*The trick to making this bread so moist is wrapping it in aluminum foil to cool completely.  It traps the moisture and makes the best bread ever!  Also, it makes your home smell delicious!!

I hope you enjoy this recipe this fall!  It would be a great addition to your Thanksgiving dessert spread!  Share it with your friends and neighbors!



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