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Do you love pumpkin-everything at this time of year? We do too! Here’s a super moist pumpkin bread recipe.

My mom, Jenn’s grandma, was an excellent cook and baker. She had a knack for tweaking each of her recipes. This is her super moist pumpkin bread recipe. Mom’s secret was to add extra spice seasonings to the bread batter. It is one of our favorites and we hope that you love it as well.

Ingredients matter

By now, we all know that love is a key ingredient when cooking. More importantly, always use the freshest ingredients that you can. Did you know that dried seasonings and spices lose their potency and flavor over time? Be sure to check the dates.

Fresh eggs are super important. Lucky for me, a friend has chickens and a coop. The eggs are so good!

Canned pumpkin puree is great for this recipe. You of course can make your own puree, but the canned variety is so easy to use.

Yield: 2 loaves

Super Moist Pumpkin Bread Recipe

Name: Super Moist Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: Bread
Ingredients: 1 - 16 ounce can pumpkin - not pie filling; 1 cup vegetable oil; 4 eggs; 3 1/2 cups flour; 3 cups sugar; 1/2 teaspoon baking soda; 1 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon ground allspice; 1/2 cup to 1 cup chopped pecans - *optional

This pumpkin bread is perfectly moist, spicy and not too sweet. It's delicious slathered with butter or cream cheese. It is also great with honey or pumpkin butter.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

1 - 16 ounce can pumpkin - not pie filling
1 cup vegetable oil
4 eggs
3 1/2 cups flour
3 cups sugar
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup to 1 cup chopped pecans - *optional

Instructions

Preheat oven to 300 degrees
Grease 2 9x5x3 inch loaf pans
Combine pumpkin, oil and eggs until just blended
Sift together dry ingredients.
Combine the two mixtures, blending thoroughly.
Pour into greased loaf pans.
Bake for 1 hour or until cake tester comes clean and the loaves are golden brown. Keep in mind that each oven is different and the loaves may need additional baking.
For variation, add 1/2 cup pecans to each loaf.

Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool longer. Needless to say - this bread is delicious served warm.

Notes

Depending on your oven, additional baking may be required.

Family Getaway

This past week we were fortunate to have a family getaway to a mountain cabin in Blue Ridge, GA.We were probably one week too early for full fall color. None-the-less, we had great weather, the foliage was beautiful and we experienced much cooler temps. We also managed to squeeze in some thrifting, antiquing and shopping time!

I don’t know about y’all, but when I’m on vacation I like to nest. By this I mean I like to clip flowers (ferns on this trip) light a seasonal candle, bake and cook. As you can see the loaf pans in the cabin left a lot to be desired LOL. They still did the trick!

I think that mom would be pleased to know that Jenn and I carry-on her cooking and baking traditions. We treasure her memory and recipes, especially your legacy in the kitchen.