This is my family's favorite fall desert! It’s so moist (I hate the word moist haha, but when describing food, I make an exception). This quick bread is also light and rich in favor with cinnamon and other lovely spices. Luckily this recipe is basically a double recipe and makes 2 loaves, because you will definitely want all you can get!!
Best Pumpkin Bread Recipe Ingredients
This truly is the best pumpkin bread recipe. The flavor of this pumpkin bread is deep and sweet.
Pumpkin: Canned pumpkin puree is the star of this recipe. It also provides moisture for the recipe.
Sugars: I added brown sugar and white sugar in this recipe, which adds to the rich flavor.
Oil: This recipe has less oil than a typical quick bread recipe might use. This lightens it up a little.
Applesauce: I really like the applesauce in this recipe, it provides moisture so that the bread is not dense and allows for less oil.
Spices: The combination of the spices in this recipe are well balanced. And give the pumpkin bread a rich flavor. 2 teaspoons of cinnamon are essential. Fresh spices will give the best results. If the spices are a few years old, the flavor will suffer a little.
Leavening agents: baking soda and baking powder make this pumpkin bread recipe nice and light. As listed the directions below, it is important to mix the flour and leavening agents together well in a separate bowl and sifting them into the wet mixture. This will ensure that no large bits of it will get into the final product and affect the flavor. Don’t skip this step.
2 cups white sugar
1 cup brown sugar
1/2 cup Veg oil
1/2 cup unsweetened applesauce
1 15-ounce canned unsweetened pumpkin
3/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon cloves
3 cups flour
2 teaspoon baking powder
2 teaspoons baking soda
2/3 cup water
Using a whisk, beat the eggs first, then add the sugars and oil, mix well. Then, add the salt and spices, pumpkin and mix well.
In a separate bowl add the flour(scoop flour into measuring cup and level off the excess), baking powder and baking soda. Mix well and then sift in to the pumpkin mixture. If you don’t have a sifter, use a fine mesh strainer.
Add 2/3 cup to the batter alternating with adding the flour mixture and blend well with a whisk. Don't over mix, as this will cause the pumpkin bread to be tough.
Preheat oven to 350 degrees. Butter the loaf pans (size 8.4 x 4.4) or use cooking spray.
Divide batter evenly between the two loaf pans.
Bake for 45 min or until cake tester (toothpick) comes out clean. And check the top of the loaves for firmness.
Let the loafs cool for 5 -10 mins, then remove from pans. Wrap each loaf or uneaten bread with tinfoil for storage.