Moist Pumpkin Bread | Min Yx Games Moist Pumpkin Bread | Min Yx Games
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Moist Pumpkin Bread

VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby’s brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It’s best served after it has mellowed for one day. A family favorite.” By Seasoned Cook



YIELD1 loaf

  • 1 cup brown sugar
  • 2 eggs
  • 1⁄2 cup vegetable oil
  • 1⁄3 cup water
  • 1 (15 ounces) pumpkin puree
  • 1 3⁄4 cups plain flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon salt
  • 1⁄4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice


  • 1 tablespoon butter
  • 1⁄4 cup brown sugar
  • 3 tablespoons milk
  • 1⁄4 cup pecans, chopped


  1. In a medium-size, bowl beat eggs and mix with sugar, oil, water, and pumpkin.
  2. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
  3. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
  4. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan.
  5. Bake in a 325-degree oven for 50 to 60 minutes.
  6. For topping: In a small saucepan mix butter, brown sugar and milk.
  7. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of the loaf.
  8. Sprinkle with chopped pecans and press pecans lightly into the topping.
  9. Wrap and store until next day for serving.
  10. This will keep moisture inside. It is ok if the bread “sweats” while wrapped.

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