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5
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7
votes
Super Moist Pumpkin Bread Recipe
Super moist pumpkin bread made with canned pumpkin puree and spiced with cinnamon & nutmeg. Perfect for breakfast or tea-time snacks.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
45
minutes
mins
Course:
Baking
Cuisine:
American
Diet:
Vegetarian
Servings:
12
servings
Calories:
149
kcal
Author:
Radwa
Equipment
Mixing bowl
Loaf tin
Hand mixer
Measuring spoons
Measuring cups
Ingredients
½
cup
butter
, room temperature
1
cup
granulated sugar
2
eggs
, room temperature
1
cup
pumpkin puree
1
teaspoon
vanilla
1
cup
all-purpose flour
½
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
⅛
teaspoon
salt
Instructions
Preheat the oven to 180C / 350F and grease a 2lb loaf pan generously with butter.
In a bowl, mix butter with sugar well then add the eggs, one by one, whisk well using an electric whisk.
Add the pumpkin puree and vanilla extract, mix again.
Then, add flour, baking soda, salt, baking powder, ground cinnamon and nutmeg, mix one more time.
Pour the batter into the loaf ban then bake for 40-45 minutes or until fully baked.
Notes
Remember not to overmix the ingredients, or you will end up with a tough dread.
Make sure to not add salt if you are using salted butter.
Nutrition
Serving:
1
serving
|
Calories:
149
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
46
mg
|
Sodium:
109
mg
|
Potassium:
52
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
3217
IU
|
Vitamin C:
1
mg
|
Calcium:
22
mg
|
Iron:
1
mg