Moist Pumpkin Bread Recipe
You knew it had to happen, after all, it’s September. I think I’ve shown enough restraint. But with “pumpkin spice everything” season upon us, you had to know that I would be sharing some pumpkin recipes. To kick things off, I would like to share my favorite extra moist pumpkin bread recipe. In my opinion, pumpkin bread needs to be moist, spicy, and not overly sweet. That’s what I was going for when I created this recipe. I like that this recipe makes two loaves because my family doesn’t like nuts in their baked goods (crazy people)! As a result, I make one loaf with nuts for myself (yes, I get the whole loaf, don’t judge). The rest of the family gets to share the other loaf.
Spices Used in my Moist Pumpkin Bread Recipe
If you compare different pumpkin bread recipes, you’ll notice that they all differ in the spices used. The majority will have cinnamon, but I think cinnamon alone doesn’t do pumpkin bread justice. Personally, I prefer to be smacked with the taste of Fall when I take my first bite of pumpkin bread, don’t you? To accomplish this, consider adding any of the following: ginger, cloves, cardamom, and nutmeg. Speaking of nutmeg, please, for the love of all that is holy, toss out your nutmeg powder right now. When it comes to nutmeg, grating your own makes a huge difference. Don’t believe me? Just take a whiff of your powdered nutmeg (you might have to dig it out of the trash, sorry)! Now, using a Microplane (please tell me you have one), grate a nutmeg seed and take a whiff of that. Notice the difference? Isn’t it heavenly?
Easy to follow, moist pumpkin bread, using canned pumpkin.
- 2 1/2 cups flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ginger powder
- 1/3 whole nutmeg (grated)
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips (white or dark)
- 1/2 cup oil
- 1 4 oz cinnamon applesauce
- 3 large eggs
- 1 tsp. vanilla extract
- 1 15 oz canned pumpkin
- 1 cup sugar
- 1/2 cup brown sugar
Preheat oven to 350 degrees F.
Grease and flour two 9x5 bread loaf pans.
Thoroughly mix flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a large bowl.
Stir in the pecans and chocolate chips.
In a separate bowl, whisk oil, applesauce, eggs, vanilla, canned pumpkin, and both sugars.
Add the dry ingredients to the pumpkin mixture. Mix gently until combined.
Pour into loaf pans and bake for one hour, or until a toothpick inserted into the center comes out clean