Perfectly Moist Pumpkin Bread

Name: Perfectly Moist Pumpkin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 2 cup Granulated Sugar (2 cups (400 g) sugar); 1 cup Grapeseed Oil (1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil); 4 pieces Egg (4 eggs); 15 oz Pumpkin (15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above — up to 16); ¾ cup Water (3/4 cup (177 g) water); 3 cup All-Purpose Flour (3 cups (384 g) flour); 2 tsp Bicarbonate of Soda (2 teaspoons (11 to 12 grams) baking soda); 1 tsp Sea Salt (1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (I use 7 grams salt) — up to 1.5); 2 tsp Cinnamon (2 teaspoons (7 grams) cinnamon); ½ tsp Nutmeg (1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated); ½ tsp Cloves (1/2 teaspoon cloves (optional… I never use)) — optional; ½ tsp Ground allspice (1/2 teaspoon allspice (optional… I never use)) — optional

Perfectly Moist Pumpkin Bread - Quick Bread (American)

60 minAmerican

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Dairy Free
Pescatarian
Halal

Ingredients

For 2 servings

Granulated Sugar2 cup · 2 cups (400 g) sugar
Grapeseed Oil1 cup · 1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil
Egg4 pieces · 4 eggs
Pumpkin15 oz · 15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above — up to 16
Water¾ cup · 3/4 cup (177 g) water
All-Purpose Flour3 cup · 3 cups (384 g) flour
Bicarbonate of Soda2 tsp · 2 teaspoons (11 to 12 grams) baking soda
Sea Salt1 tsp · 1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (I use 7 grams salt) — up to 1.5
Cinnamon2 tsp · 2 teaspoons (7 grams) cinnamon
Nutmeg½ tsp · 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
Cloves½ tsp · 1/2 teaspoon cloves (optional… I never use) · optional
Ground allspice½ tsp · 1/2 teaspoon allspice (optional… I never use) · optional

Make it mine in the app

Steps

1Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
2Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
4Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
5Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.