Super Moist Pumpkin Bread
Moist and moist pumpkin bread made with a mixture of whole wheat pastry and all-purpose flours, and olive oil to make a healthier bread and muffin alternative.
Servings: 24
Calories: 236kcal
Equipment
- 2 x 9 inch loaf pans
- Whisk
Ingredients
- 15 ounces pumpkin
- 4 eggs
- 1 cup olive oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 tbsp molasses
- 1 tsp vanilla
- 1 1/4 cup whole wheat pastry flour
- 1 1/2 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Crumb Topping (optional)
- 1/3 cup flour
- 1/4 cup brown sugar packed
- 1 1/2 tbsp olive oil
- 1/2 tsp cinnamon
- 1/4 tsp ginger
Instructions
- Heat oven to 350°F. Spray loaf pans with cooking spray. Set aside.
- Whisk eggs with a fork in a large bowl.
- Add pumpkin, oil, sugar, brown sugar, molasses, vanilla to bowl and mix until well combined.
- Combine flours, baking soda, salt, and spices and add to pumpkin mixture. Stir until just combined.
- Divide dough between loaf pans.
- Sprinkle with crumb topping.
- Bake 45-50 minutes until toothpick inserted in center of loaf comes out clean.
Notes
This makes a very moist bread. When checking to ensure loaf is done, toothpick with be mostly clean.
If you decide to make muffins, then adjust the baking time to 15-25 minutes.