Pumpkin Bread

The secret to a super moist pumpkin bread is liquid honey. This bread is so good I make it almost every week.

Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup water
  • 2 cups granulated sugar
  • 1 cup honey
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons Diamond kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (fresh is best)
  • 1/2 teaspoon ground cloves (fresh is best)

Preheat oven to 350 degrees Fahrenheit.

Spray two 9 x 5 inch loaf pans with cooking spray and set aside.

In a large bowl, mix together pumpkin puree, eggs, vegetable oil, vanilla, water, granulated sugar and honey until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg,and cloves.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans. Bake for 30 -40 minutes. Loaves are done when toothpick inserted in center comes out clean.

Cool on a wire rack for 1 hour and wrap in plastic.  Store in fridge or freezer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s