Moist Pumpkin Bread Recipe
Easy to follow, moist pumpkin bread, using canned pumpkin.
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.
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 199mg | Fiber: 4g | Sugar: 24g