Best Super Moist Pumpkin Bread Recipes

SUPER MOIST PUMPKIN BREAD

Steps:

• MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell.
• Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).

SUPER MOIST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
• Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
• In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
• Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

SUPER MOIST PUMPKIN BREAD RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Mix the dry ingredients in a large bowl. Mix the wet ingredients (eggs, pumpkin, oil and water) in a separate bowl and add to the dry ingredients all at once. Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly. Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan. Bake at 350 degrees for 45 minutes to an hour. You'll know it's ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean. Set out to cool for about 5 minutes. Here's the trick on keeping it SUPER moist. After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves. I'm telling you. This is some good stuff.

SUPER MOIST PUMPKIN BREAD WITH OR WITHOUT DATES

Steps:

• Cream sugar and oil together.
• Add eggs and pumpkin, mix well.
• In a separate bowl sift together dry ingredients.
• Alternately add dry ingredients with water to pumpkin mixture.
• Add walnuts and dates (if desired).
• Pour into two well greased and floured 9x5 loaf pans.
• Bake at 350 degrees for 1-1/2 hours or until tests done.
• Let stand 10 minutes with a towel over pans to prevent drying out.
• Remove from pan and wrap in foil. Freezes well.
• Depending on the size of your pans determines how many loaves it makes. For me, it made 2 large deep loaves and one smaller loaf pan.

SUPER MOIST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
• In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.