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    You Are Here Home » Sweets Recipes

    Published: Aug 25, 2019 Updated: Sep 25, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Moist Pumpkin Bread Recipe

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    moist pumpkin bread

    With "pumpkin spice everything" season upon us, I thought I would share my favorite extra moist pumpkin bread recipe. It's loaded with chocolate chips and has the perfect amount of spice. Be sure to check out my pumpkin muffins and my daughters pumpkin cream cheese dip!

    two pumpkin bread loaves

    🧐 Why This Recipe Works

    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)! Because of this, 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.

    🎃 How to Make This Recipe

    Preheat oven to 350 degrees F. 

    Step 1: 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.

    Step 2: In a separate bowl, whisk oil, applesauce, eggs, vanilla, canned pumpkin, and both sugars. 

    pumpkin batter mix in a bowl

    Step 3: 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.

    pumpkin batter in loaf pans

    Step 4: Allow the bread to cool completely in the pan before removing and slicing. 

    moist pumpkin bread in loaf pan

    Pumpkin Bread with Cream Cheese Frosting

    We've already talked about reducing calories by replacing the oil with applesauce.

    If you're not worried about added calories, let's talk about splurging with cream cheese frosting. In fact, my daughter, Nena, won't even bother with pumpkin bread unless it has cream cheese frosting.

    pumpkin bread with cream cheese frosting

    If you agree with Nena, here's an easy and delicious cream cheese frosting recipe.

    1. Beat 1 (4 oz) package of softened cream cheese, along with ¼ cup softened butter with an electric mixer until smooth and fluffy.
    2. Mix in 1 tsp. of vanilla extract.
    3. Gradually add 3 cups of powdered sugar, while mixing.
    4. Spread frosting over cooled pumpkin bread and enjoy!

    🤷🏻‍♀️ Recipe FAQs

    What spices are used in pumpkin bread?

    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 slapped with the taste of Fall when I take my first bite of pumpkin bread, don't you? I use similar spices in my Persimmon Bread recipe.

    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?

    How do you make moist pumpkin bread?

    One of the things that makes this pumpkin bread so moist is, of course, the oil. However, I know that oil comes at a cost... added calories.

    Although I already replace some of the oil in this recipe with applesauce, you can, in fact, replace all of the oil in this recipe with applesauce. Try it both ways and see which way you prefer.

    👩🏼‍🍳 Pro Tips

    • Instead of pecans, substitute walnuts, or leave them out entirely you have a nut allergy.
    • Store leftover bread in a Ziplock bag for up to 3 days on the counter, or in the refrigerator for a week.
    • Pumpkin bread can be frozen for up to 3 months. Once completely cooled, wrap the bread in aluminum foil and place it in a freezer bag before freezing.
    • To thaw frozen pumpkin bread, remove the loaf from the freezer and thaw on the counter overnight.
    sliced pumpkin bread on an orange stand
    As if it isn't hard enough to set up the perfect shot, my son thought it would be funny to photobomb the pumpkin bread.

    Related Recipes

    • Spicy Roasted Pumpkin Seeds
    • Roasted Pumpkin Soup
    • How To Make A Simple Caramel Apple Bar
    • Persimmon Bread with Cream Cheese Frosting

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    two pumpkin bread loaves

    Moist Pumpkin Bread Recipe

    Easy to follow, moist pumpkin bread, using canned pumpkin.
    4.75 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 16 slices
    Calories: 265kcal

    Ingredients

    • 2 ¼ cups flour
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • ½ tsp. salt
    • ½ tsp. ginger powder
    • ⅓ whole nutmeg (grated)
    • ½ cup chopped pecans
    • ½ cup chocolate chips (white or dark)
    • ½ cup oil
    • 1 4 oz cinnamon applesauce
    • 3 large eggs
    • 1 tsp. vanilla extract
    • 1 15 oz canned pumpkin
    • 1 cup sugar
    • ½ cup brown sugar

    Instructions

    • 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.
    • Allow the bread to cool completely in the pan before removing and slicing. 

    Notes

    • Instead of pecans, substitute walnuts, or leave them out entirely you have a nut allergy.
    • Store leftover bread in a Ziplock bag for up to 3 days on the counter, or in the refrigerator for a week.
    • Pumpkin bread can be frozen for up to 3 months. Once completely cooled, wrap the bread in aluminum foil and place it in a freezer bag before freezing.
    • To thaw frozen pumpkin bread, remove the loaf from the freezer and thaw on the counter overnight.
    The nutrition info for this recipe is for the original recipe (with oil, and without cream cheese frosting).

    Nutrition

    Serving: 1slice | Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 199mg | Fiber: 4g | Sugar: 24g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Sweets Recipes

    • Cheese Kunafa Recipe (Kunefe)
    • Date And Walnut Cake
    • Halloween Chocolate Covered Oreos
    • Canning Apple Pie Filling

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    1. Kelly Methey says

      September 03, 2019 at 7:09 pm

      5 stars
      This sounds like an amazing pumpkin bread! I can’t wait to make it!

      Reply
      • HildaSterner says

        September 05, 2019 at 3:24 pm

        Thanks, hope you like it!

        Reply

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