Perfectly Moist Pumpkin Bread-Copycat Recipe |
Cuisine: American
Author: The Daily Dabble
Prep time: 15 mins
Cook time: 80 mins
Total time: 1 hour 35 mins
Perfectly Moist Pumpkin Bread-copycat recipe
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 1 cup brown sugar
- 2 cups granulated sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1½ cup chopped roasted pumpkin seeds; ¾ cup for each loaf (I buy mine roasted from The Fresh Market)
- Preheat oven to 350 degrees.
- Grease and flour 2 loaf pans. (My favorite way to do this is with Wilton Cake release-it's the grease and flour mixture combined together!)
- Mix together the wet ingredients (pumpkin, eggs, oil, water and sugar) until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Add the dry ingredients into the pumpkin mixture until just blended.
- Pour into the loaf pans.
- Spread the chopped pumpkin seeds evenly over the top of the batter.
- Bake for about 1 hour 20 minutes. Loaves are done when toothpick inserted in center comes out clean.
Recipe by The Daily Dabble at https://thedailydabble.org/perfectly-moist-pumpkin-bread-copycat-recipe/
3.2.2802