I love Pumpkin Bread. LOVE! Moist, smooth, and rich,... there's nothing like it. But over the years, I've struggled with keeping my pumpkin bread moist. Until now.
Last week, I got the kids together thinking this would have been a fun activity for us to do together. Fun yes, but chaotic... absolutely! If you want to see just how to chaotic, you'll have to check out the video below.
For the best pumpkin bread, you've ever tasted, keep reading.
(originally on Nancy Creative)
1 3/4 c. flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
3/4 c. brown sugar
1/3 c. sugar
2 tsp orange zest (I omitted this)
1 tsp lemon zest (omitted this too)
1/2 c. oil
1 1/4 c. pumpkin puree
Preheat oven to 325 degrees and spray loaf pan with non-stick cooking spray.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and allspice. Whisk together and set aside.
Beat eggs with sugars and zests for approx 3 min. Scrape down sides of bowl as needed.
Add oil and pumpkin puree and mix until combined. Slowly add dry ingredients and mix until combined.
Pour into prepared loaf pan and bake 60-65 min or until done. Cool in pan for 10-15 min before transferring to a wire rack to complete cooling.
What's your favorite way to make Pumpkin Bread?