BEST Pumpkin Bread
I promise you will be so happy if you try this. It is so good, and so moist (everyone hates that word including me but there’s no other word to describe it). Unlike other breads this one gets better the day after. I dare you to try it!
Best Pumpkin Bread
Yield: 3- standard 5”x9” loaves
For the bread:
1 (15 ounce) can of pumpkin
4 eggs
1 cup oil (I use canola)
2/3 cup water
3 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Instructions
For the bread:
Tip: Did you know that when you measure flour you are supposed to spoon the flour into the measuring cup and then level off the top? If you are scooping your measuring cup into your flour jar you are adding too much flour! This will cause for your baked goods to be too dry.
1. 1. Preheat oven to 350 degrees F. Grease 3 loaf pans with cooking spray. You can line with parchment paper, then butter/spray with cooking spray if you so desire.
2. In the bowl of a stand mixer with the paddle attachment beat together the can of pumpkin, eggs, oil, water and sugar until combined.
3. In a medium sized bowl combine the flour, baking soda salt, cinnamon, nutmeg, gloves and ginger and whisk together.
4. With the mixer of low slowly add the dry ingredients to the pumpkin mixture until well combined.
5. Pour into prepared loaf pans. I put 30 oz of batter into each pan.
6. Put into preheated oven and bake for 60 minutes. Once done make sure you check the center of the loaf to make sure no batter comes out. If it’s not done put back in the oven for 5 minutes at a time. Mine were done right at 60 minutes (30oz batter).
Tip: I use cupcake liners for regular size muffins but not for the mini muffins.
For mini muffins:
My younger kids love mini muffins. I will make a bunch and keep them in the freezer. They love having them in their lunches too. I use a small cookie scoop to measure exact amounts. It is approx 1 Tablespoon of batter. I bake the mini muffins 14 minutes**. They bake real fast!
For traditional muffins:
1. I use the larger cookie scoop for regular size muffins. It is approx 3 tablespoons of batter and bake for around 20 minutes**.
**Remember every oven is different and times and ovens will vary. Always start with the lower cooking time and add time if needed.
