Moist Pumpkin Bread Recipe Canned Pumpkin

Low Sodium Pumpkin Bread The Low Sodium Foodie

WEBOct 4, 2022 · Instructions. Preheat the oven to 325°F and set an oven rack in the middle position. Spray two 8x4-inch loaf pans with a non-stick baking spray that contains …

Rating: 5/5(2)

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Healthy Pumpkin Bread Recipe Cookie and Kate

WEBOct 5, 2016 · Instructions. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan. In a large bowl, beat …

Rating: 4.7/5(325)
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

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THE BEST Pumpkin Bread (Simple + Perfectly Moist!)

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 …

Rating: 5/5(83)
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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Easy Pumpkin Bread Tasty Ever After

WEBOct 22, 2020 · In a large bowl, combine 1 ½ cups sugar, 1 cup pumpkin, ½ cup oil, ½ cup water, and 2 large eggs and mix well. In a separate bowl, …

1. Preheat oven to 350F/176C degrees. If using a dark pan, lower temperature to 325F/163C.
2. In a large bowl, combine 1 1/2 cups sugar, 1 cup pumpkin, 1/2 cup oil, 1/2 cup water, and 2 large eggs and mix well.
3. In a separate bowl, combine all the dry ingredients and stir well.
4. Gradually add the dry mixture to the wet mixture and mix until just combined. **Gently stir in optional 1/2 cup each of nuts and raisins, if desired.

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