The Pioneer Woman Tasty Kitchen
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Super Moist Pumpkin Bread

4.87 Mitt(s) 15 Rating(s)15 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 515 votes, average: 4.87 out of 5

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Level: Easy

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Description

My sister’s recipe and just about the best dang pumpkin bread you’ll ever have with a tip on how to keep it super moist!

Ingredients

  • 3 cups Sugar
  • 3-⅓ cups Flour
  • 2 teaspoons Baking Soda
  • ½ Tablespoons Baking Powder
  • 1-½ teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Cinnamon
  • 4 whole Eggs
  • 1 can Pumpkin (15 Oz.)
  • 1 cup Oil
  • 1 cup Water
  • 3 strips Aluminum Foil

Preparation

Add wet ingredients (eggs, pumpkin, oil, water) to the dry ingredients all at once.

Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly.

Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan.

Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.

Set out to cool for about 5 minutes.

Here’s the trick on keeping it SUPER moist.

After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.

I’m telling you. This is some good stuff. :-)

22 Comments

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Sherylhrv on 11.22.2017

I thought one cup of oil sounded like too much so I reduced it to I half a cup in the added one stick of Imperial margarine I also reduce the water to 1/4 cup and replaced it with a 6 oz container of vanilla yogurt adding the chocolate chips to the mini Bundt pans was by far better than loaf

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Sherylhrv on 11.22.2017

I only had one loaf pan so I divided the remaining batter between 6 mini Bundt pans I added a handful of chocolate chips and poured into three Bundt pans and then added a handful of fresh cranberries to the remaining mini Bundt pans turned out better than the loaf

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Apple on 11.20.2017

I only have 2 loaf pans. Can I put the 3rd loaf into a muffin pan? How long would they cook for muffins? Obviously much shorter than the loaf, but how long? I don’t want to overcook them.

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Ron Livengood on 10.5.2017

Can this Recipe be doubled? I have used different Pumpkin Bread recipes before and they were a bit dry. Your recipe looks just what I was searching for. Also I have alot of pecans since we live in Arkansas where we have several trees on our property. I was concerned that they may stick to bottom of pans.
Thank you for sharing.
Betty

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Natalie on 9.10.2017

It was the best pumpkin bread recipe I ever tried. I have tried two other very popular cookbook recipes of pumpkin bread and they were not nearly as moist and delicious would recommend to my friends

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Diane Rothauser on 12.11.2016

Often recipes online are not as good as they are described. This one is excellent. I used 1/2 cup dark brown sugar and 2 cups white sugar. I also added Craisins and semi sweet chocolate chips.

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Shawna on 11.2.2016

I have tried this recipe 3 times, and every time it comes our mpist and perfect if you follow the instructions to the letter. Thanks for sharing…..my family and coworkers love it!

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Jennifer on 9.27.2015

This is a very good, nice bread. I do not recommend that you follow her instructions regarding wrapping the warm bread. This bread is going to be moist whether or not you do that. Because it is so moist, regardless of how well greased or non-stick your pan is, this bread is more likely than not to fall apart if you try to drop it out of a pan while still hot or warm. My first loaf, as I suspected it would, did break apart. The remaining two, after I let them cool as usual, came out just fine and were moist and delicious.

I added raisins and pecans to a second batch. Also great.

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Leslie on 11.27.2014

As written the recipe is very good. We made it last night and it is just as moist today as it was out of the oven. We made two batches. My family thought the first batch needed more spices. The second batch I added 1/2 teaspoon of Nutmeg, Cinnamon and Ground Cloves and that was just perfect for our taste.

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Lindi McKercher on 11.24.2014

This pumpkin bread is exactly what I have been searching for! Growing up, my parents had an employee who would make a small loaf of this once a year as a gift and it was the stuff of pumpkin dreams! I never asked for that recipe and have been trying to find one for YEARS! This recipe is fantastic! I have made it several times now and it’s gone in a day or two! It’s moist and a bit dense without being gooey or undercooked. Not a dry spot anywhere so that end piece is just as good as the middle! I personally recommend also flouring the pan to help with sticking. When I didn’t, some of the bread stuck to the pan. Also, make all three loaves, you’ll need them!

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