Looking for a a MOIST and flavorful pumpkin bread? I have it RIGHT here! I have a trick to tell you about that keeps this bread moist.
You can make it with or without chocolate chips; whichever you prefer.
It’s so good, that even after freezing, it is still scrumptious and tastes like you just made it!
Why can I claim the flavor is unique from all the other Pumpkin Bread recipes out there? Because this one, the pumpkin and spices are reduced to intensify the flavors, resulting in a wonderful delight in every bite.
I’ll show you some great tricks, let’s get started!!!!
BEST & Moist Pumpkin Bread
Pumpkin Bread – with or without chocolate chips
2 cups flour
1 ½ tsp. baking powder
1/2 tsp. baking soda
15 oz. can unsweetened pumpkin puree (not pie filling)
1 tsp. salt
1 ½ tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup vegetable oil
4 oz. cream cheese, cut into 12 pieces
4 large eggs
1/4 cup buttermilk
Heat oven to 350 degrees.
Cut parchment paper to fit in the bottoms of two 8 ½ by 4 ½-inch loaf pans.
Coat both pans well with spray release.
In a medium sized bowl, combine the flour, baking powder and baking soda.
In a large non-stick skillet combine the pumpkin puree, salt, cinnamon, nutmeg and cloves. Cook this mixture over medium high heat, stirring constantly, until reduced to make 1 ½ cups, about 10-15 minutes; depending on your stoves heat and the pan.
Pour the reduced mixture BACK into the hot pan, but REMOVE the pan from the heat.
Now stir in the granulated sugar, brown sugar, oil, cream cheese and combine well.
Let this mixture sit for 5 minutes to give the sugars time to begin to dissolve.
Transfer the pumpkin sugar mixture to a stand up mixer bowl, or to a bowl and using an electric mixer; – mix for 5 minutes.
Add in the eggs and buttermilk and mix for an additional 3 minutes.Then pour the flour mixture into the pumpkin and sugar mixture and mix just until the flour is combined.
Do not over mix, small lumps are expected.If using chocolate chips, add in now and mix gently just until combined.
Pour the pumpkin batter into the prepared loaf pans, dividing evenly between the pans. Tap the pans a couple of times on the counter to release any air bubbles.
Bake for 45-50 minute, or just until a toothpick inserted in the middle comes out clean. Cool the pans on racks for 20 minutes.Remove the bread from the pans along with the parchment and all to sit on the rack, with the parchment under the bread to prevent deep lines from the rack, and cool until just barely warm.
OR to keep MOIST, wrap, while the bread is barely warm, in plastic wrap to keep for 2-3 days. To freeze, wrap well in plastic wrap, then place in a freezer bag. Use within 4-6 weeks for best results.
*Recipe easily doubles or triples.
Recipe by Carrie Groneman, A Mother’s Shadow, adapted from America’s Test Kitchen
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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