Always Moist Pumpkin Bread

Always Moist Pumpkin Bread
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Oh, the smell of baking in the Fall! The aromas are almost as good as the first bite of this aromatic, and always moist pumpkin bread. This recipe has a great balance between the savory of the pumpkin and sweet of the applesauce.

woman handing another woman a small white plate of sliced pumpkin bread

Just a Few Tips

First of all, mixing the dry ingredients first is a must. This evenly distributes the baking soda and baking powder, as well.

Sweet breads are supposed to be moist and flavorful. In some cases, however, you end up having to take a gulp of milk just to wash it down. Dryness happens in everything from sweet breads to cakes but it doesn’t have to be this way. The inconsistency of it all frustrated me until I saw in an old cookbook a woman halved her sweetener with applesauce. I tried it with my zucchini bread recipe and it blew me away. I realized I could do this with any of my sweet breads and so far, so great! There hasn’t been an issue with dryness since. Try it with your sweet bread recipes and let me know what you think.

Use parchment paper to line your pans. this ensures that the moist pumpkin bread comes out cleanly. If you don’t have parchment paper, you can use non-stick spray with flour.

Tap pans on a counter or table to get out the bubbles that form in the batter during mixing. This prevents sinking in the middle during baking.

Glazing will keep the bread softer and moist longer.

Instead of milk with the powdered sugar to make the glaze, try flavored liquid coffee creamers. This time of year there are a lot of varieties to choose from. Just the other day my daughter, Terri, and I enjoyed a big cup of coffee with Cookies and Cocoa flavor for me and Pumpkin Pie Spice for her.

Wrapping the loaves in plastic wrap keeps the moisture intact even in the fridge.

Always Moist Pumpkin Bread

This pumpkin bread is always moist thanks to the applesauce added and comes out flavorful and aromatic. Baking this will definitely remind you that it is Fall.
4 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 8 slices
Calories 333 kcal


  • 1 cup sugar
  • ½ cup applesauce
  • ½ cup oil
  • 1 cup pumpkin
  • 1 ¾ cups flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • cup water

Optional ingredients:

  • ½ cup walnuts or pecans
  • ½ cup raisins
  • ½ cup cranberries
  • ¼ cup orange or lemon zest


  • Preheat oven to 350°F.
  • Mix together dry ingredients (other than sugar) in a medium bowl. Add water and mix well.
  • In a separate bowl, mix together sugar, eggs, oil and pumpkin. Stir in any optional ingredients now.
    pumpkin bread batter in an electric mixer
  • Blend wet mixture in with the dry.
  • Line a loaf pan with parchment paper and spray with non-stick cooking spray and dust with flour lightly. Pour batter in the pan.
    pumpkin bread batter being poured in a parchment lined loaf pan
  • Bake for one hour or longer if needed. It is done when a knife stuck in the center comes out clean. Enjoy!
    Hot pumpkin bread in grey loaf pans in the oven
Keyword pumpkin bread, pumpkin bread applesauce, pumpkin bread easy recipe, pumpkin bread from scratch, pumpkin bread homemade, pumpkin bread moist, pumpkin bread muffins, pumpkin bread recipe, pumpkin bread recipe moist, sweet bread

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