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.
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.
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.
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. You could also throw in some chocolate chips for a taste explosion, or swirl in cream cheese for an indulgent twist. The possibilities are endless, and we're here to inspire you to get creative.
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!
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.