Go Back
To make super moist pumpkin bread, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ⅓ cup vegetable oil - ½ cup unsweetened applesauce - 1 cup granulated sugar - ½ cup packed light brown sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) - ½ cup chocolate chips (optional) You can easily swap some ingredients if you need to. Here are a few ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Replace vegetable oil with melted coconut oil for a tropical twist. - If you don’t have applesauce, try using mashed bananas or yogurt. - You can use honey or maple syrup in place of granulated sugar. Feel free to customize your pumpkin bread. Here are some fun add-ins: - Add ½ cup of dried cranberries for a fruity bite. - Mix in ½ cup of shredded coconut for extra texture. - Include ½ cup of chopped dark chocolate for a rich flavor. - A handful of raisins can add sweetness and chewiness. With these ingredients and substitutions, you can make a pumpkin bread that fits your taste perfectly! Start by preheating your oven to 350°F (175°C). This step is key for a good bake. Next, grab a 9x5-inch loaf pan. Grease it with butter or cooking spray. You can also use parchment paper to make removal easier later. In a large bowl, whisk together the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Add in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. This mix makes sure your spices and leavening agents blend well. In another bowl, combine your wet ingredients. Mix ⅓ cup of vegetable oil with ½ cup of unsweetened applesauce. Add 1 cup of granulated sugar and ½ cup of packed light brown sugar. Stir until it looks smooth and mixed well. Now, add the eggs to the wet mix, one at a time. Make sure to mix in each egg fully before adding the next. After that, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. This will give your bread a creamy texture. Next, gently fold the dry mix into the wet mix. Only mix until it is combined. Overmixing can make the bread tough. If you want to add nuts or chocolate chips, do it now. Fold them in gently for an even mix. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get your pumpkin bread super moist, use a mix of wet ingredients. The combination of vegetable oil and unsweetened applesauce makes a big difference. These ingredients add moisture while keeping the bread light. Always use pure pumpkin puree, not pumpkin pie filling. Pure pumpkin has the right texture and flavor. Many people overmix the batter. This can make the bread tough instead of soft. Mix your wet and dry ingredients just until combined. Another mistake is not checking the oven temperature. An oven that's too hot can dry out the bread. Make sure to test for doneness with a toothpick. Once your bread is cool, slice it into thick pieces. Serve it warm with a pat of butter. For extra flavor, sprinkle cinnamon over the butter. You can also drizzle a simple glaze made from powdered sugar and water. This adds a sweet touch that everyone will love. Enjoy your delicious pumpkin bread! {{image_4}} You can make a gluten-free version of this bread. Replace all-purpose flour with a 1:1 gluten-free blend. Make sure it contains xanthan gum for structure. This swap keeps the bread moist and tasty. Feel free to get creative with add-ins! You can mix in nuts or chocolate chips. Try using ½ cup of chopped walnuts or pecans for a nice crunch. Chocolate lovers can add ½ cup of chocolate chips. These options enhance flavor and texture. Want to spice things up? Add different spices to your mix. You can use cardamom or allspice for a unique twist. A pinch of cloves can also add depth. Just remember to keep the balance right. Your goal is to enhance, not overpower, the pumpkin flavor. To keep your pumpkin bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method helps retain moisture. Store it at room temperature for up to three days. If you plan to keep it longer, freezing is a better option. Freezing pumpkin bread is easy. First, let the bread cool completely. Then, slice it into pieces for quick thawing. Wrap each slice in plastic wrap and place them in a freezer bag. Label the bag with the date. Your pumpkin bread can last in the freezer for up to three months. To thaw, take out a slice and let it sit at room temperature for about an hour. When you're ready to enjoy your pumpkin bread again, reheating is simple. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them with foil to prevent drying. Heat for about 10 to 15 minutes. You can also use a microwave. Just heat each slice for about 15 to 20 seconds. Enjoy it warm, perhaps with a bit of butter! Yes, you can make this pumpkin bread dairy-free. Just use a dairy-free oil, like coconut or avocado oil. Instead of butter, use a dairy-free spread. This way, you can enjoy moist pumpkin bread without any dairy. To check if your pumpkin bread is ready, insert a toothpick into the middle. If it comes out clean or with just a few moist crumbs, your bread is done. This method helps ensure that your bread is perfectly baked. Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure to drain excess moisture. Canned pumpkin puree saves time, but fresh pumpkin can add a unique taste. There are many great options to serve with pumpkin bread. You can spread butter or cream cheese on top. Adding a sprinkle of cinnamon or a drizzle of honey can enhance the flavor. Some people enjoy it with a hot cup of coffee or tea. Pumpkin bread lasts about 3 to 4 days at room temperature. If you want it to last longer, store it in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap it well to prevent freezer burn. Making pumpkin bread combines simple ingredients and steps. You learned how to mix dry and wet ingredients right, then bake to perfection. I shared tips to avoid mistakes and achieve the best texture. With variations like gluten-free options and add-ins, you have choices for everyone. Proper storage keeps your bread fresh, so it lasts longer. Now you’re ready to impress with your pumpkin bread skills! Enjoy every bite and share your delicious results with friends.

Super Moist Pumpkin Bread

Indulge in the ultimate comfort of decadent moist pumpkin bread! This easy recipe blends warm spices and pumpkin puree for a deliciously soft loaf perfect for fall. With simple ingredients like flour, sugar, and eggs, you'll have a delightful treat to share with friends and family. Click through to discover how to bake this irresistible pumpkin bread and elevate your baking game today! Enjoy a slice of autumn bliss!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅓ cup vegetable oil

½ cup unsweetened applesauce

1 cup granulated sugar

½ cup packed light brown sugar

2 large eggs

1 cup canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or cooking spray, then flouring it, or you can line it with parchment paper for easy removal after baking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until they are thoroughly combined. This step ensures even distribution of the leavening agents and spices throughout the bread.

      Combine Wet Ingredients: In a separate bowl, mix together the vegetable oil, unsweetened applesauce, granulated sugar, and packed light brown sugar. Stir well until the mixture is smooth and well combined.

        Incorporate Eggs and Pumpkin: Add the eggs to your wet mixture one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the pumpkin puree and vanilla extract until the mixture is creamy and smooth.

          Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix to maintain the bread’s tender texture. If you’re adding chopped nuts and chocolate chips, gently fold them in at this stage.

            Transfer Batter to Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.

              Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. To test for doneness, insert a toothpick into the center of the bread; it should come out clean or with only a few moist crumbs attached.

                Cool Down: Once baked, remove the bread from the oven and let it cool in the loaf pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 1 hour 15 mins | Servings: 10 slices

                    - Presentation Tips: Once cooled, slice the bread into generous pieces and serve it warm with a pat of butter on top. For an extra touch, sprinkle a little cinnamon over the butter, or drizzle a simple glaze made from powdered sugar and water for a deliciously elegant finish. Enjoy!