Easy Pumpkin Bread Recipe Moist

Healthy Pumpkin Bread Easy, Healthy Recipe

WEBSep 10, 2019 · Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake at 350° F for 40-55 minutes, until a tester inserted into the center …

Rating: 4.9/5(14)
1. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
2. Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.
3. Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.
4. Add the flour and mix with a rubber spatula until just combined. Do not overmix.

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Best Moist Pumpkin Bread Little Sweet Baker

WEBSep 24, 2019 · Preheat oven to 350F and grease a 9×5″ loaf pan. In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. …

1. Preheat oven to 350F and grease a 9×5″ loaf pan.
2. In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the remaining ingredients.
4. Pour the wet ingredients into the dry and stir until just combined.

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THE BEST Pumpkin Bread (Simple FoodieCrush.com

WEBOct 21, 2020 · Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour …

1. Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
2. In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
3. In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
4. Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.

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