How to Make Moist Pumpkin Bread

A close up of a perfectly moist loaf of orange-tinged pumpkin bread, sliced showing the first slice that is full of soft crumb, crunchy nuts, and sweet raisins.

No ratings yet

How to Make Moist Pumpkin Bread

This Moist Pumpkin Bread Recipe combines rich pumpkin, cozy spices, and a wonderfully soft crumb for a homemade fall treat that’s great for breakfast, snacking, or dessert.

Prep Time5

Cook Time1 10

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: thick slices (1 loaf)

Calories: 413kcal

Ingredients

⅓ cup Shortening
1 ⅓ cups Sugar granulated
1 cup Pumpkin
⅓ cup Water
2 Eggs
1 ½ cups + 5 Tbsps + 1 tsp Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon ground
½ teaspoon Cloves ground
⅓ cup Raisins
⅓ cup Nuts pecans or walnuts

Instructions

Preheat oven to 350°F. Grease a 9” x 5” loaf pan with oil, butter, or nonstick spray.
In a large bowl, cream shortening and sugar together until fluffy.
Add pumpkin, water, and eggs. Mix.
Add flour, baking soda, salt, baking powder, cinnamon, and cloves. Mix until just combined.
Stir in the raisins and nuts.
Pour and spread batter into the prepared bread pan.
Bake for 70 minutes or until a toothpick inserted in the center comes out clean with only a few small, moist crumbs. If the top is browning too quickly, loosely cover the bread with aluminum foil (I did this after 45 minutes of baking).
Allow bread to cool completely before removing and slicing.

Video

Nutrition