The Pioneer Woman Tasty Kitchen
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Super Moist Pumpkin Bread

4.88 Mitt(s) 16 Rating(s)16 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 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. :-)

28 Comments

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michele on 9.6.2019

Good morning everyone ,Im new to this site and am looking forward to sharing recipes.This pumpkin bread sounds so good . I have a big garden and are already picked two ripe pumpkins. Would the ratio be the same with fresh pumpkin about 16 oz fresh cooked mashed ? Thank you ahead of time for any input…

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michele on 9.5.2019

Good morning everyone just registered for this site looking forward to sharing recipes and comments. Question on this delicious sounding pumpkin bread. I have a very large garden with pumpkins galore( yes orange ones already). Would I just cook and mash about the same amount as the can pumpkin ? Thank you ahead for any input :)

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Teresa Chaffers on 1.25.2019

This recipe right here has made my husband one happy man! Any given time during cold weather there’s pumpkin bread on our bar and try not to run out; he loves it. I follow this exact recipe perfectly but I cook mine in the foil pans and just cover it with foil so there’s no burning. ❤️ I think you so much for sharing it.

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Marie Neuman Gray on 7.25.2018

I substituted an edible gourd squash for the pumpkin. Instead of using loaf pans, I poured the entire mix onto a sheet cake pan. This baked more evenly than loafs. Topped it with heavy whipped cream icing. Very delicious!

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Brittany on 4.3.2018

Very good. Very moist. I substituted einkorn flour and cut the water back a quarter cup and it worked perfectly. Also added 1cup chopped walnuts-amazing! I also substituted coconut sugar for half the sugar. Would love to add more pumpkin some how next time so there is a more distinct pumpkin flavor. Thanks!

16 Reviews

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David P Brown on 2.10.2019

I had an old recipe from my Grandmother which was lost in a move years ago. I’ve been on a quest to “find” this recipe again and low, here it is!! The foil was the trick! THANK YOU!!!

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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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