The best moist and tasty pumpkin bread

It is filled with moist and light spicy and lovely green pumpkin and boasts a sweet sweetness, which is absolutely delicious and fully addictive. Sprinkle with soft bread or simply enjoy-it is my favorite thing for everyone who sneaks pieces.

A thinly sliced pumpkin bread on a wooden clause covered with parchment.

The best pumpkin recipe.

Please tell me that you are not tired of the pumpkin recipe yet. Because today is bringing something big to you. In the vast pumpkin recipes you can get at your fingertips-give your own favor and make this.

It is filled with moist and light spicy taste, lovely green pumpkin and boasts a sweet sweetness. Absolutely delicious and completely addictive. Sprinkle with soft bread or simply enjoy-it is my favorite thing for everyone who sneaks pieces. So let’s grab the pumpkin and bake.

Pumpkin bread, sliced thinly and placed with a pumpkin with butter.

To make the best pumpkin bread:

zucchini
flour
Baking powder and baking soda
salt
cinnamon
nut
Ground
sugar
Brown sugar
Coconut oil
egg
Greek yogurt
Vanilla extract

The ingredients needed to make pumpkin bread.

How to make pumpkin bread:

Stir dry ingredients together.
Crush the pumpkin and use a paper towel or a clean dish cloth to weave additional moisture.
Brush sugar and wet ingredients in a separate bowl and gently stir the crushed pumpkin.
Add drying to the ingredient. Stir until the combination.
Pour it into an oily lump.
For 50-55 minutes, baked at 350 degrees or inserted in the middle, there are some clean or moist bread crumbs.
Cool for 30 minutes before serving. take pleasure in!

Tip and Suggest:

Can you freeze pumpkin?

The frozen pumpkin is a great way to enjoy the summer bounty and enjoy it all year round! I get angry before freezing the pumpkin. To freeze a lot of pumpkin, the easiest and fastest way to use crushed attachments in the food processor. When everything is isolated, use a paper towel or a clean dish cloth to squeeze as much as possible. Then put the crushed pumpkin in the freezer bag. Most of my pumpkin recipe requires a crushed pumpkin of about 1-1/2 cups. Flat it in the freezer for up to 4 months.

Can I use this pumpkin recipe to make muffins?

To make muffins using this recipe, put the dough in oil or muffins teen with stretching paper. Bake at 350 degrees until the cup cake is cleaned for 20-22 minutes or until the inserted cupcake is clean.

How should I save the remaining pumpkin bread?

Wrap the remaining pumpkin bread with plastic rap or foil (or use a sealable bag). Store for 2-3 days at room temperature. It can also be stored in the refrigerator for up to one week. Pumpkin bread can be frozen to all or slices for up to 6 months when it is tightly packaged. Heart at the refrigerator or room temperature before enjoying it.

Delicious pumpkin bread replacement and deformation:

Use sour cream instead of Greek yogurt
Replace half of the pumpkin with crushed carrots or apples.
Use butter or avocado oil instead of coconut oil
Add chopped nuts-walnuts are delicious! You can also try the pecan or macadamia nut
Add chocolate or cinnamon chip

Golden brown bread on a cutting board with green linen in the background.

More delicious pumpkin cooking:

Pumpkin bread

It is filled with moist and light spicy and lovely green pumpkin and boasts a sweet sweetness, which is absolutely delicious and fully addictive.

Preparation time15 minute

Cooking time55 minute

Total time1 hour 10 minute

lecture: bread

cooking: American

Serving: 1 loaf

Calories: 228Kcal

Preheat the oven to 350 ° F. 9 “X5” Greece in a lump of lumps.
In a large mixing bowl, flour, baking powder, baking soda, salt, cinnamon, nutrient, and cloves.
Crush the pumpkin and soften some of the liquid with a paper towel or a clean cloth. Keep it separately.
In the middle mixing bowl, stir the sugar, melted coconut oil, eggs, general Greek yogurt and vanilla. Gently stir the grated pumpkin.
Pour wet ingredients into dry ingredients and gently stir until it is combined. Do not mix too much!
Pour the dough into a lump and spread it evenly. Bake for 55-65 minutes or until the toothpick inserted in the middle becomes clean. Remove the bread from the oven and place it on the cooling shelf. Leave the bread before sitting for at least 30 minutes in a lump pan.
Store the remaining bread for up to 5 days at room temperature in a sealed container. take pleasure in!