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 this pumpkin cream cheese dip!
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.
Jump to:
🧐 Why This Recipe Works
- Pumpkin bread is the perfect fall snack that can also be enjoyed all year long!
- Pumpkin bread freezes well.
- Making 2 loaves means you get to share with family and friends!
Recipe Ingredients & Substitutions
- Flour: All purpose flour
- Spices: Cinnamon, ginger, nutmeg. You can also add a dash of cloves and some cardamom!
- Nuts: I used walnuts but you can also use pecans.
- Chocolate Chips: Choose from dark, milk chocolate, or white chocolate, or you can leave them out, if you prefer.
- Pumpkin: Canned pumpkin, not pumpkin pie filling.
- Applesauce: Plain or cinnamon flavored.
- Sugar: A combination of white and brown sugar.
*A full list of ingredients can be found in the recipe card at the bottom of the post!
🎃 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.
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.
Step 4: Allow the bread to cool completely in the pan before removing and slicing.
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.
If you agree with Nena, here's an easy and delicious cream cheese frosting recipe.
- Beat 1 (4 oz) package of softened cream cheese, along with ¼ cup softened butter with an electric mixer until smooth and fluffy.
- Mix in 1 tsp. of vanilla extract.
- Gradually add 3 cups of powdered sugar, while mixing.
- Spread frosting over cooled pumpkin bread and enjoy!
🤷🏻♀️ Recipe FAQs
Pumpkin bread almost always has cinnamon but can also include ginger, cloves, cardamom, and nutmeg.
Adding more oil will make your pumpkin bread moister. However, if you don't want the added calories, add applesauce or this crabapple jam instead! Another option is to add a banana.
👩🏼🍳 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.
🍓 Related Recipes
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!
📖 Recipe
Moist Pumpkin Bread Recipe
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.
Kelly Methey says
This sounds like an amazing pumpkin bread! I can’t wait to make it!
HildaSterner says
Thanks, hope you like it!