Today, I’m Showing You How To Make Moist Pumpkin Bread From Scratch.
- Dried Fruits
- 15 Ounces Of Canned Pumpkin
- 3/4 Of A Cup Of Vegetable Oil
- 4 Eggs
- Egg Yolk
- Two Cups Of Granulated Sugar
- Teaspoon Of Ground Cinnamon
- Teaspoon Of Ground Ginger
- Two Teaspoons Of Baking Soda
- Half Teaspoons Of Salt
1Start by preheating the oven to 350 degrees Fahrenheit. Then you’ll also need 2 9 by 5 bread loaf pans. We’re gonna grease, and flour these pans so I just take a little bit of shortening or butter on a paper towel, You’re gonna start greasing all the sides and bottom of each of the pans make sure you get in the corners and get all the edges. So that everything is evenly coated with a little bit of grease. Next we’re gonna take a little bit of flour and sprinkle a little bit into the bottom of our first pan and then start shaking this around. I bring the other pan over here, and I dump it in as I gently coat all of that grease. It’s just a little bit of flour and repeat the process over here and then I give mine one hard tap in the sink to get out the remainder of the flour set those aside.
We’re gonna start working on our batter and it starts with 15 ounces of canned pumpkin puree. We’ll just dump that into a mixing bowl scrape all the extra here and then we’ll also add to that 4 eggs and 3/4 of a cup of vegetable oil now. If the thought of using that much vegetable oil freaks you out just a little bit. it’s okay you can substitute all or part of it you out just a little bit it’s okay. You can substitute all or part of it with unsweetened applesauce but I highly recommend the vegetable oil as it gives the most moist result. Then we’re gonna whisk this together along with 2/3 the cup of water. I’m gonna whisk this until the egg yolks are broken up and everything is well combined.
3Then we’re gonna whisk in two cups of granulated sugar get that all in there and at this point I also like to add in the spices. So we’ll need a teaspoon of ground cinnamon, a teaspoon of ground nutmeg, a half a teaspoon of ground ginger, and half a teaspoon of ground cloves, and they can smells so delicious. Then I’m going to switch to a wooden spoon and start adding in the dry ingredients. We’ll need three and a half cups of all-purpose flour, and two teaspoons of baking soda which will help our bread puff up and rise a little bit and then one and a half teaspoons of salt. Then I’m just gonna stir this together until it’s combined. Your batter will be just a little bit lumpy and that’s perfectly okay just stir until the flour is mixed in. Now at this point you could add in a cup of chopped walnuts or pecans or even a cup of raisins or dried cranberries whatever you’d like if that’s something that you enjoy in your pumpkin bread you can feel free.