Today on The Stay At Home Chef I’m
showing you how to make Moist Pumpkin Bread From Scratch This moist pumpkin
bread is practically perfect in every way and it’s easily customizable for
your own tastes. So if you like to add nuts or a dried fruit this is the
perfect base recipe or it’s also perfectly fantastic plain. Start by
preheating the oven to 350 degrees Fahrenheit and then you’ll also need two 9×5 bread loaf pans. We’re gonna grease and flour these pans so I just take a
little bit of shortening or butter on a paper towel and you’re gonna start
greasing all the sides and bottom of each of the pans. Make sure you get in
the corners and get all the edges so that everything is evenly coated with a
little bit of grease. Next we’re gonna take a little bit of flour and sprinkle
a little bit into the bottom of our first pan and then start shaking this
around. I bring the other pan over here and I dump it in as I gently coat all of
that grease with just a little bit of flour and repeat the process over here
and then I give mine one hard tap in the sink to get out the remainder of the
flour. Set those aside and we’re gonna start working on our batter and it
starts with 15 ounces of canned pumpkin puree We’ll just dump that into a mixing
bowl scrape all the extra here and then we’ll also add to that 4 eggs and 3/4 of
a cup of vegetable oil. Now if the thought of using that much vegetable oil
freaks you out just a little bit it’s okay you can substitute all or part of
it with unsweetened applesauce but I highly recommend the vegetable oil as it
gives the most moist result. Then we’re gonna whisk this together along with 2/3
the cup of water. I’m gonna whisk this until the egg yolks are broken up and
everything is well combined. Then we’re gonna whisk in 2 cups of granulated
sugar. Get that all in there and at this point I also like to add in the spices
so we’ll need 1 teaspoon of ground cinnamon 1 teaspoon of ground nutmeg,
1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cloves and
it smells so delicious! Then I’m going to switch to a wooden spoon and
start adding in the dry ingredients We’ll need 3 1/2 cups of all-purpose flour and
2 teaspoons of baking soda which will help our bread
puff up and rise a little bit and then 1 1/2 teaspoons of salt. Then
I’m just gonna stir this together until it’s combined. Your batter will be just a
little bit lumpy and that’s perfectly okay Just stir until the flour is mixed
in. Now at this point you could add in 1 cup of chopped walnuts or pecans or even
1 cup of raisins or dried cranberries whatever you’d like– if that’s something
that you enjoy in your pumpkin bread you can feel free to add it. These will
completely and totally work in this recipe Next we’re gonna take this and
divide it amongst our prepared pans I’m gonna do my best to go halfsies on this
but we’ll see, just do the best you can to split up the batter evenly. And that’s
it! These are ready to bake. I’m gonna pop these in the 350 degree oven for 60 to
70 minutes or until a toothpick inserted into the center comes out clean. If the
tops of your loaves are getting too brown because that’s the way your oven
works. Some ovens are a little bit different than others. Simply place a
piece of aluminum foil loosely over the top this will prevent your loaves from
getting too brown. Once they’re done let them cool in the pans for about 10
minutes and then gently remove them from the pan and place them onto a wire rack
to cool completely. Then, slice and serve! Thanks for watching! You
can find the full written recipe in the video description. Be sure to subscribe
and check out the rest of my channel where you can find hundreds of
restaurant quality recipes you can easily make at home. See you later!