The Most Moist Pumpkin Bread Ever
Elevate your fall baking with *The Most Moist Pumpkin Bread Ever*, an irresistibly tender and flavorful treat perfect for cozy mornings or afternoon snacks. Bursting with autumnal flavors of cinnamon, nutmeg, and cloves, this pumpkin bread achieves its unparalleled moistness with a combination of pumpkin puree, vegetable oil, and a touch of unsweetened applesauce. With just 15 minutes of prep time and the option to fold in chocolate chips or walnuts for added texture, this easy recipe is ideal for both novice bakers and seasoned pros. Whether enjoyed fresh from the oven or as a make-ahead delight, this recipe will become your go-to during pumpkin season. Plus, it stores beautifully for up to a week, making it a versatile option for busy schedules. Keywords: moist pumpkin bread, easy pumpkin bread recipe, best pumpkin bread, fall baking recipes, homemade quick bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups pumpkin puree
- 1.5 cups granulated sugar
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 2 tablespoons milk
- 0.5 cups chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
In another large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, applesauce, eggs, vanilla extract, and milk until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spoon or spatula. Do not overmix; stop as soon as the ingredients are incorporated.
If adding walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 55-minute mark to prevent overbaking.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 550.4 g | 200% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 329.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 338 mg | 26% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
