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+ servings
two pumpkin bread loaves
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4.86 from 7 votes

Moist Pumpkin Bread Recipe

Easy to follow, moist pumpkin bread, using canned pumpkin.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 265kcal


  • 2 ¼ cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ginger powder
  • 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


  • 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. 


  • 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).


Serving: 1slice | Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 199mg | Fiber: 4g | Sugar: 24g