What better way to celebrate fall than the most mind-blowing, moist pumpkin bread recipe? And guess what? This isn't your run-of-the-mill pumpkin bread. I use a secret ingredient that'll make your taste buds dance—prune puree instead of eggs!
I know, I know, prune puree might sound a tad unconventional for a pumpkin bread recipe, but trust me, it's a game-changer. It's the secret sauce that transforms your pumpkin bread into a moist, tender, and flavor-packed masterpiece.
- Why Prune Puree Is Perfect For Moist Pumpkin Bread
- Baking Bliss: Easy Steps to Pumpkin Bread Perfection
- Pumpkin Bread Customizations
- Streusel Magic: A Sweet Crispy Topping for Your Pumpkin Bread
- How To Make This Moist Pumpkin Bread Recipe: A Complete How-To Guide
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- Easy 5-ingredient recipe for chocolate mug cake (microwave + hot chocolate mix)
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- The Best Moist Pumpkin Bread Recipe For Fall
Why Prune Puree Is Perfect For Moist Pumpkin Bread
Okay, let's spill the tea on what makes this pumpkin bread super moist. Traditionally, eggs have been the go-to players in the "keep it moist" squad. But here's where it gets interesting: we're swapping those eggs for something a little unexpected: prune puree. Yes, you heard me right! Prune puree brings moisture and flavor to the party, like the superstar it is.
You'll be amazed at how this simple switch takes your pumpkin bread to the next level, making it the moistest, most irresistible treat you've ever sunk your teeth into!
Baking Bliss: Easy Steps to Pumpkin Bread Perfection
Alright, it's time to get down to the nitty-gritty of baking. But don't sweat it if you're not a baking pro – this recipe is all about simplicity. From mixing dry and wet ingredients to nailing the perfect baking time, I've got you covered. Baking should be a joyride, and with this recipe, it absolutely is.
Pumpkin Bread Customizations
Now, let's talk about taking your pumpkin bread to the next level. While my recipe is a superstar on its own, I'm all about letting your inner foodie shine. Fall is the season of cozy flavors, and this recipe is your canvas to paint with deliciousness. I've got some cool ideas to jazz up your loaf—think adding a pinch of nutmeg or chai for that extra oomph or tossing in some toasted salted pistachios.
Streusel Magic: A Sweet Crispy Topping for Your Pumpkin Bread
Now let's talk about the streusel topping! Picture this: a golden, crispy layer, bursting with warm, cinnamon-spiced goodness and studded with crunchy pecans. Yep, it's as amazing as it sounds, and it's the ultimate finishing touch for your already moist and flavorful pumpkin bread!
How To Make This Moist Pumpkin Bread Recipe: A Complete How-To Guide
Measurements in the recipe card.
- Pumpkin Puree
- Prune Puree
- Canola Oil
- Vanilla Extract
- Salted Butter
- Granulated Sugar
- Brown Sugar
- Baking Soda
- Pumpkin Spice
- Pecans (cut small)
Preheat the oven to 325°F. In a bowl, mix all of the wet ingredients and set aside.
In a separate bowl, mix together all of the dry ingredients.
Now, gradually add the dry mixture to the bowl with the wet mixture, and mix until fully combined.
Mix together all of the ingredients for the streusel in a separate bowl. You want the texture of the streusel to be like a crumble.
Pour the batter into a lined loaf pan and top with the streusel. Bake in the oven for 1–1.5 hours or until a toothpick comes out of the middle of the loaf clean.
Other Dinner Cult Recipes To Try Out:
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Not sure about you, but I love banana bread. What I don't love is the effort required to make it. So, I made this delicious banana bread mug cake recipe!
Pancakes in a mug are quick and convenient solution for busy mornings. And the best part? They are just as delicious as regular pancakes!
If you’ve given my Moist Pumpkin Bread Recipe a try, I would be so grateful if you would rate the recipe with a star rating and let me know what you think in the comments below!Print
- 1 (15 oz) can of pumpkin puree
- 2 tbsp. prune puree
- ½ cup milk
- ½ cup vegetable oil
- ½ tsp vanilla extract
- 1 ¾ cup flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. pumpkin spice
- ½ tsp. salt
- ½ cup flour
- ¼ cup granulated sugar
- ¼ tsp. pumpkin spice
- ¼ tsp. cinnamon
- ¼ cup salted butter, melted
- ¼ cup pecan pieces
- Preheat the oven to 325°F. In a bowl, mix all of the wet ingredients and set aside.
- In a separate bowl, mix together all of the dry ingredients.
- Now, gradually add the dry mixture to the bowl with the wet mixture, and mix until fully combined.
- Mix together all of the ingredients for the streusel in a separate bowl. You want the texture of the streusel to be like a crumble.
- Pour the batter into a lined loaf pan and top with the streusel. Bake in the oven for 1–1.5 hours or until a toothpick comes out of the middle of the loaf clean.
- Prep Time: 10 minutes
- Cook Time: 1-1.5 hours
- Category: 60 minutes
- Method: oven