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Moist Pumpkin Bread Recipe With Canned Pumpkin
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This is a very simple, moist and delicious pumpkin bread. Even those who do not like pumpkin will love this bread recipe. I have had more than my fair share of compliments for this bread. It is great for a snack, breakfast, or even dessert.
- Prep time: 10 min
- Cook time: 55 min
- Ready in: 1 hour 5 min
- Yields: Serves 18 1-in. slices
- 1 cup solid pumpkin, I use Libby Pumpkin
- 3/4 cup sugar
- 3/4 cup oil
- 1/2 cup water
- dash nutmeg
- 1 tsp cinnamon
- 4 eggs
- 1 package yellow cake mix, I use Duncan Hines Moist Mix
- 2 Loaf Pans, (You can use cake pans or cupcake pans as well)
- Mix all ingredients in a bowl. It doesn't matter in what order.
- Pour batter into loaf pans, evenly split between the two.
- Bake at 350 degrees for 55-60 minutes.
You don't have to only use loaf pans to bake the bread in. You can also use cupcake pans or cake pans. If you decide to adjust the baking method, make sure you adjust the baking time. Loaf pans are very deep compared to cupcake or cake pans. If you cook the bread for an hour using something more shallow than a loaf pan, you are most likely going to burn it.
You do not need to oil pans if you are using non stick loaf pans, which I recommend.
This recipe really only requires you to mix, pour, cook and eat. Easy and yummy!
|Serving size: 1 in. slice|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 2 g||10%|
|Carbohydrates 39 g||13%|
|Sugar 27 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Cholesterol 60 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|