• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Cookbook
  • Recipes
  • Collaboration
  • Free Cooking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • About
    • Recipes
    • Cookbook
    • Collaboration
    • Free Cooking Resources

    You Are Here Home » Sweets Recipes

    Published: Aug 25, 2019 Updated: Sep 22, 2020 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Moist Pumpkin Bread Recipe

    Sharing is caring!

    313 shares
    • Share180
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    moist pumpkin bread

    You knew it had to happen, after all, it's August. 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. Be sure to try my pumpkin muffins recipe too!

    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. 

    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. 

    pumpkin batter mix in a bowl

    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

    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 FAQ's and Expert Tips

    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.

    • 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 Recipe (Vegan Recipe)
    • Pumpkin Casserole (using pumpkin ravioli)
    • 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, 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? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
    « Homemade Fruit Leather (Qamardeen)
    Berry Cheesecake​ (Huckleberry or Blueberry) »

    Sharing is caring!

    313 shares
    • Share180
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Popular Recipes

    • Ukrainian Stuffed Cabbage (Holubtsi)
    • Lion's Mane Mushroom Recipe (Pasta)
    • Traeger Smoked Beef Ribs
    • The BEST Moka Pot Iced Latte
    • Huckleberry Sauce, Syrup, and Topping
    • Chokecherry Syrup (using fresh chokecherries)
    • "Be My Huckleberry" Pie Recipe
    • California Burrito Recipe

    Featured On

    featured on

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Get the Latest Recipes!

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Let's Connect!

    • Work with Me

    Contact

    • Contact Page

    As an Amazon Associate I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme