Moist Pumpkin Bread
The best moist pumpkin bread ever that I add pineapple to which gives it an amazing flavor!
Servings: 12
Calories: 298kcal
Ingredients
- 1 3/4 c all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 eggs
- 1 can pumpkin 15 oz
- 1/2 c vegetable oil
- 1 c sugar
- 1/2 c brown sugar
- 1/2 tsp vanilla
- 1/2 c milk
- 1/2 c nuts crushed, optional
Instructions
- Add all dry ingredients into one bowl and wet ingredients into a mixing bowl. I use my stand mixer.
- Mix well in both bowls and slowly incorporate the dry ingredients into the wet ones until they are mixed.
- If adding nuts, chocolate chips, or dried cranberries fold them in at the very end.
- Line 9x5 loaf pan with parchment paper and pour batter in. Put into a preheated oven at 325 for 1 hour and 15 minutes or until toothpick comes out mostly clean in the center. *For muffins fill 3/4 of way full and bake for 18-20 minutes until middle springs back when gently touched with a finger.
- Do not remove from pan until cooled so it can continue to bake in the pan and stay moist.
Video
Nutrition
Serving: 3oz | Calories: 298kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 221mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 63IU | Calcium: 32mg | Iron: 1mg