Healthy Moist Pumpkin add Recipe

A warm hug in loaf form—Healthy Moist Pumpkin Bread is tender, moist, and bursting with cozy fall flavors. With its velvety pumpkin base and perfectly spiced crumb, it’s like a slice of comfort you can hold. Trust me, you’re going to love this twist on a classic from Once Upon a Chef – it’s a total game-changer when you want something simple, soul-warming, and a little nostalgic. This is the Pumpkin Bread With Real Pumpkin you’ve been dreaming of, and yes, it doubles as a Pumpkin Dessert too!

Oh, and if you love a good loaf, don’t miss our cozy Banana Bread Recipe or try this dreamy Moist Buttermilk Banana Bread next!

Why You’ll Love This Healthy Moist Pumpkin Bread

  • All-in-one ingredients that come together in one bowl (less mess, more yum).
  • Ultra-moist texture thanks to pumpkin puree, oil, and applesauce.
  • Cozy spices like cinnamon, ginger, nutmeg, and cloves—pure autumn joy.
  • Works for breakfast, dessert, snack, or lunchbox brightener.
  • It’s the perfect Fall Baking treat.
  • Easily adaptable for Gluten Free Pumpkin Zucchini Bread Recipes.

Recipe Snapshot

Prep TimeBake TimeTotal TimeYield
15 mins60–70 mins~1 hr 15 mins1 loaf (10–12 slices)
Freshly sliced loaf of healthy moist pumpkin bread
ChefMaster Emily

Healthy Moist Pumpkin Bread

A warm hug in loaf form—Healthy Moist Pumpkin Bread is tender, moist, and bursting with cozy fall flavors. With its velvety pumpkin base and perfectly spiced crumb, it’s like a slice of comfort you can hold.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 1 loaf (10–12 slices)
Course: Bread
Cuisine: American
Calories: 210

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • Loaf Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices.
  3. In another bowl, mix pumpkin puree, applesauce, oil, eggs, and vanilla until smooth.
  4. Combine wet ingredients with dry and stir until just moistened.
  5. Pour batter into prepared pan. Bake for 60–70 minutes, until a toothpick comes out with moist crumbs.
  6. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Try adding chocolate chips, chopped walnuts, or a maple syrup swirl for variation. For gluten-free version, use 1:1 gluten-free flour.

How to Make

1. Preheat & Prep

Preheat your oven to 350 °F (175 °C). Grease or line a 9×5 inch loaf pan with parchment paper—easy release later!

2. Mix Dry Ingredients

In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

3. Combine Wet Ingredients

In another bowl, whisk pumpkin puree, applesauce, oil, eggs, and vanilla until silky smooth.

4. Bring It Together

Add wet mixture into the dry ingredients. Stir just until moistened—don’t overmix or the loaf gets dense.

5. Bake to Golden Perfection

Pour batter into your prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick in the center comes out with a few moist crumbs.

6. Cool & Slice

Let the bread cool in the pan for about 10 minutes. Turn it onto a wire rack and let it cool completely before slicing.

Pro Tips

  • Test for doneness: Toothpick with damp crumbs (not wet batter) is perfect.
  • Pan swap: Using metal pans? Reduce oven temp to 325 °F and bake about 5–10 mins less.
  • Prevent soggy bottom: Line with parchment, leaving an overhang to help lift the loaf out easily.

Flavor Variations

  • Chocolate swirl: Fold in ½ cup of chocolate chips.
  • Walnut crumble: Top with coarse sugar mixed with chopped nuts.
  • Maple twist: Swap half the sugar for pure maple syrup.
  • Savory: Add chopped herbs and ditch the sugar for a savory loaf with cream cheese spread.

Serving Suggestions

  • Warm slice with a pat of butter or cream cheese.
  • Drizzle on honey or maple syrup for extra sweetness.
  • Pair it with a latte or hot chai for cozy vibes.
  • Serve as a Dessert Bread with whipped cream.

Make-Ahead, Storage & Freezing

  • Room temp: Keep wrapped or in an airtight container for up to 3 days.
  • Refrigerate: Up to 1 week—bring to room temp before serving.
  • Freeze: Slice and stash in freezer bags for up to 3 months. Thaw overnight or zap in microwave for 20 sec.

Reheating

Toast a slice for 30 sec–1 min, or microwave for about 10 sec—just until warm and steamy.

FAQ

Q: Can I use homemade pumpkin puree?
A: Absolutely! Just make sure it’s thick and not too watery—drain off excess moisture if needed for a rich Pumpkin Bread With Real Pumpkin feel.

Q: Can I reduce the sugar?
A: You sure can—cut total sugar by 25% and it’s still delicious, just slightly less sweet.

Q: What if I don’t have cloves or ginger?
A: You can skip cloves and use all spice instead. Or just stick with cinnamon and nutmeg—it’ll still taste fab.

Q: Can I make this gluten free?
A: Yes! Swap flour 1:1 with a cup-for-cup gluten free blend. Want even more? Toss in some shredded zucchini for Gluten Free Pumpkin Zucchini Bread Recipes heaven.

Final Thoughts

This Healthy Moist Pumpkin Bread is like a warm blanket for your taste buds—simple, satisfying, and full of fall vibes any time of year. It’s the perfect cozy bake to share with friends or savor solo with a cuppa. Whether you call it Homemade Pumpkin Bread With Real Pumpkin, a Dessert Bread, or a star in your Fall Baking lineup, one thing’s for sure: every slice is comfort baked to perfection. Happy baking!