Easy, Moist Pumpkin Bread RecipeKelly
This has been a family favorite for years now! I use it to stretch meals, pack in lunch boxes and even for a quick breakfast – here’s my “Easy, Moist Pumpkin Bread Recipe”!
One of the best things about this easy Pumpkin Bread recipe is that it can be made with everyday ingredients, I almost always have what I need in the pantry. That makes it so easy to whip up a batch to take to a new neighbor or a new mom!
I like to use frozen pumpkin puree when I have it, but be sure to drain it well. The bread’s consistency will change but taste just as wonderful. Mashed sweet potatoes can be used as a substitute for the pumpkin as well.
This easy, moist Pumpkin Bread recipe is a very simple, quick bread that you can even teach older kids to make! It’s foolproof!
Just mix the dry ingredients in one bowl and the wet ingredients in another bowl. Then mix them together!
Toss in whatever your family likes, whether it be cranberries, nuts, raisin, or even chocolate chips!
Bake at 350 degrees for about an hour, my oven takes just a little longer. Sometimes, I bake my Easy Pumpkin Bread in a cast iron skillet, just for the fun of it!
Libby's Pumpkin Cranberry Bread (modified)
This easy pumpkin bread turns out perfect every single time! Simple and quick to make with everyday ingredients. Add cranberries, nuts or chocolate chips!
- 3 cups all purpose flour
- 5 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups sugar Original recipe called for 3 cups, but I don't find any taste difference
- 15 ounces canned or frozen pumpkin Texture will differ with frozen pumpkin, drain well
- 4 eggs
- 1 cup olive oil Original recipe called for vegetable oil
- 1/2 cup orange juice
- 1 cup fresh or dried cranberries
Preheat oven to 350 degrees, then grease and flour 2-9x5 loaf pans.
Mix flour, pumpkin pie spice, baking soda and salt together, set aside.
Then, mix wet ingredients: sugar, pumpkin, eggs, oil and orange juice.
Fold flour mixture into pumpkin mixture and blend well. Don't over beat.
Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
Let cool for at least 30 minutes in pan, then release from pan and cool on rack until completely cool.
It won't last long!