MOIST PUMPKIN BREAD

MOIST PUMPKIN BREAD

This moist pumpkin bread is easy to make and features a crunchy crust made from turbinado sugar and pepitas! Perfect for the fall and winter seasons!

Artichoke
Radish
Persimmon
Carrot

I can’t help it – the smell of it baking in my house is amazing and the taste is out of this world.

Tomatoes
Chili
Onion
Veggies

Ingredients

Nonstick cook spray

All-purpose flour

Baking soda

Ground cinnamon

Pumpkin puree

Ground nutmeg

Preheat oven to 350ºF. Grease a large loaf pan generously with nonstick cooking spray or butter. Set aside.

In a medium bowl, add flour, cinnamon, baking soda, salt, nutmeg, and cloves. Whisk together and set aside.

HOW TO MAKE MOIST PUMPKIN BREAD

In a large bowl, add pumpkin puree, eggs, granulated sugar, brown sugar and oil. Whisk together until fully combined.

Artichoke
Radish
Persimmon
Carrot

Add the dry ingredients into the wet ingredients and stir until fully combined. Pour the batter into the prepared loaf pan and smooth with a spatula. 

Place the pan in the oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

HOW TO MAKE MOIST PUMPKIN BREAD

Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes. When cool, slice with a serrated knife and serve.

Artichoke