MOIST PUMPKIN BREAD

Even though I’ve already made Libby’s Pumpkin Bread and Pumpkin Chocolate Chip Loaf, I couldn’t resist trying this super Moist Pumpkin Bread recipe.

The trick on keeping it so moist is to take it out of the baking pan, let it cool for 5 minutes, wrap in aluminum foil and let cool completely. This way all the moisture will be kept inside the loaf. Also, ingredients like pumpkin puree, oil, water and sugar ensure to make the batter moist, while cinnamon and pumpkin spice make it smell delicious.


I tried this trick and can assure you that it really works. This Moist Pumpkin Bread is my favorite from now on!

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar (dark or light)
• 1 cup + 1 1/2 Tbsp all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp 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 oil
• 1/3 cup water

Instructions

1. In a large bowl, combine both sugars, flour, baking soda, baking powder, salt and spices.
2. In another bowl, combine egg, pumpkin puree, oil and water. Add wet ingredients to dry ingredients. Mix until combined.
3. Grease one 9×4 (6 cups or 1.4 liters volume) loaf pan and pour the batter into it.
4. ...........................................

for full recipes please see : www.kitchennostalgia.com