Pumpkin bread is such a tasty treat to make. I used to think it was just a fall dessert, but I am now convinced it is just as good throughout the year. Also, do not be fooled, this is amazing for breakfast, dessert, or any snack in between. It is full of flavor and is great alone or with a big scoop of ice cream. Make this for a neighbor and you will get yourself a friend for life, I promise you that!
Isn’t that awesome? This is the key to a super moist pumpkin bread that you will love! Use this trick on your next loaf and you will love the results you will get.
Ingredients
1/2 cup Domino granulated sugar
1/2 cup Domino brown sugar (dark or light)
1 cup + 1 1/2 Tbsp Gold Medal all-purpose flour
3/4 tsp baking soda
1/2 tsp Camulet baking powder
1/2 teaspoon salt
1/2 tsp cinnamon
1/2 tsp pumpkin spice
1 large egg or 2 small ones
3/4 cup pumpkin puree
1/3 cup Wesson oil
1/3 cup water
Instructions
In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
Bake at 350 F (175 C) for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for about 5 minutes. Then take out of the pan and wrap in aluminum foil. Let it cool off completely.
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Quick Tip: Store in a Ziplock on your counter.
