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    You are in: Home / Recipes / Rich, Moist Secret Ingredient Pumpkin Bread Recipe
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    Rich, Moist Secret Ingredient Pumpkin Bread

    1/1 Photo of Rich, Moist Secret Ingredient Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    HeatherFeather's Note:

    This is my favorite pumpkin bread recipe. It is very different from other pumpkin breads because it calls for some unusual ingredients that make it special. I almost always use freshly cooked and mashed pumpkin in this - I like to use a small pie pumpkin, which I cut into quarters, seed, and steam until tender, then remove the peel and mash. But I have used plain canned pumpkin as well - just don't accidentally use pumpkin pie filling - you need the plain puree. Prep time assumes you already have some pumpkin puree handy. The extra loaf freezes well. I have been making this for years, but originally found this in one of the "Best of the Best" series of US regional cookbooks.

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    1. 1
      Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
    2. 2
      Beat eggs well in another bowl.
    3. 3
      Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
    4. 4
      Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
    5. 5
      Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
    6. 6
      Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on November 04, 2003


      Excellent flavor and texture. I added about 1/4 tsp cloves and baked in mini pans. I got 5 loaves and they took 45 minutes to bake. I will be making this again!

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    • on September 22, 2003


      This bread has a very unique texture...kind of between cake and quick bread. It turned out very moist and tasty. I only had vanilla pudding, so that's what I used and it still was very good. Can't wait to try it with the flavors listed and maybe add some nuts. P.S. My bake time was about 65 minutes and I used canned pumpkin. Thanks for sharing!!

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    • on April 26, 2004


      great and super moist! These loaves weight a ton! I would never believe somthing so dense would be so good. Fresh pumpkin only for best results. thanks

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    Read All Reviews (17)


    Nutritional Facts for Rich, Moist Secret Ingredient Pumpkin Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 376.9
    Calories from Fat 199
    Total Fat 22.2 g
    Saturated Fat 2.0 g
    Cholesterol 58.1 mg
    Sodium 408.1 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 0.7 g
    Sugars 19.1 g
    Protein 4.1 g

    The following items or measurements are not included:

    instant butterscotch pudding mix

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