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When making ultra moist pumpkin bread, you need some key ingredients that work together to create its fluffy texture and delightful taste. Here’s the detailed list of ingredients you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup unsweetened applesauce - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) Canned pumpkin puree forms the base of our bread. It adds moisture and flavor. The mixture of vegetable oil and applesauce keeps it soft and prevents drying. The two types of sugar, brown and granulated, create a sweet depth. Three large eggs act as a binder and add richness. Vanilla extract enhances the overall flavor. The dry ingredients consist of all-purpose flour, baking soda, baking powder, spices, and salt. These ensure the bread rises and has a warm flavor profile. For the adventurous, you can add optional mix-ins like nuts or chocolate chips. Walnuts or pecans bring a nice crunch, while chocolate chips add a sweet surprise. Gather these ingredients, and you’re ready to create a delightful pumpkin bread that will impress everyone! 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. You can also line it with parchment paper to help with easy removal later. 2. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, and 1/2 cup of unsweetened applesauce. Whisk these together until smooth. 3. Next, add 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix well until fully combined. 4. Beat in 3 large eggs, one at a time. Make sure each egg is mixed in well before adding the next. Stir in 1 teaspoon of vanilla extract for extra flavor. 1. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. 2. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; just stir until they are combined. 1. If you want, gently fold in 1/2 cup of chopped walnuts or pecans and/or 1/2 cup of chocolate chips for added texture and flavor. 2. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 3. Bake in the preheated oven for 60-70 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when the bread is ready. 4. Once baked, let the pumpkin bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. To make your pumpkin bread super moist, don’t overmix the batter. Mixing too much can make the bread dense. You want to stir just until the ingredients blend together. Using both applesauce and oil adds extra moisture. Applesauce is a great way to keep the bread soft and gives a nice flavor too. For more flavor, I recommend adding spices like ground cinnamon, nutmeg, and ginger. These give depth to the pumpkin taste. If you want to make it healthier, you can cut back on sugar or use honey instead. You can also replace half of the oil with more applesauce for a lighter option. When serving, slice the bread while it’s still warm. Spread a little butter or cream cheese on top for extra yum. You can also sprinkle some cinnamon or add chocolate chips on each slice. This makes each piece look great and taste even better! {{image_2}} To make this pumpkin bread nut-free, just leave out the nuts. You can also add seeds for crunch. Sunflower seeds or pumpkin seeds work well. They give a nice texture without the nut flavors. If you love chocolate, this version is for you! You can add more chocolate chips. Try increasing the amount to a full cup for extra chocolatey bites. Another fun idea is to mix in cocoa powder. Start with one to two tablespoons. This gives your bread a rich, dark chocolate flavor that pairs well with pumpkin. For gluten-free pumpkin bread, you have options. You can use a gluten-free flour blend. Look for one that contains xanthan gum. This helps mimic the texture of regular flour. Alternatively, almond flour or coconut flour can also work, but you may need to adjust the liquid in your recipe. Try adding a bit more pumpkin puree or applesauce to keep it moist. To keep your ultra moist pumpkin bread fresh, store it in an airtight container. This helps lock in moisture and flavor. You can also wrap the bread in plastic wrap. This method keeps it soft for days. Place the wrapped bread in a cool, dark place. A kitchen counter works well if it is not too hot. If you want to keep it for longer, consider refrigerating it. However, note that refrigeration can dry it out a bit. Freezing your pumpkin bread is easy. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. Make sure there are no air pockets. After that, place the wrapped bread in a freezer bag. Squeeze out as much air as possible before sealing. Write the date on the bag, so you know when you froze it. You can freeze it for up to three months. When you're ready to enjoy it, take the bread out of the freezer. Let it thaw at room temperature for a few hours. If you want it warm, preheat your oven to 350°F (175°C). Place the bread in the oven for about 10-15 minutes. This will refresh it and give it a lovely texture. Enjoy your freshly thawed pumpkin bread! How do I prevent my pumpkin bread from being dry? To keep your pumpkin bread moist, do not overmix the batter. Overmixing makes the bread dense. Use both oil and applesauce for extra moisture. Also, check if you bake it for too long. A toothpick should come out clean but not dry. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook it, mash it, and drain excess water. Make sure it is smooth. Canned pumpkin is easier, but fresh gives a nice flavor. What to do if I don’t have certain spices? If you lack spices like nutmeg or ginger, try using pumpkin pie spice. It has a mix of spices. You can also skip them if you prefer a simpler taste. How long does pumpkin bread last? Pumpkin bread lasts about 3 to 4 days at room temperature. Store it in an airtight container. For longer storage, place it in the fridge for up to a week. Can I double the recipe for a larger batch? Absolutely! Just double all the ingredients. Use a larger pan or bake in two separate pans. Make sure to check the baking time as it may differ. Where can I find the full recipe? You can find the full recipe above in this article. It includes all the ingredients and steps to make your ultra moist pumpkin bread. You now have a clear path to bake delicious pumpkin bread. We covered the key ingredients, simple steps, and useful tips to ensure success. Remember, using moist ingredients and avoiding overmixing matters. Explore variations for extra fun, such as adding chocolate or going nut-free. Proper storage keeps your bread fresh longer. Don’t hesitate to experiment and find your favorite twist. Enjoy the process and share your tasty creation with others! Baking pumpkin bread can bring joy and comfort, so have fun in the kitchen!

Ultra Moist Pumpkin Bread

Indulge in the deliciousness of ultra moist pumpkin bread with this easy recipe! This scrumptious treat is perfect for fall or anytime you crave a comforting dessert. Made with simple ingredients like canned pumpkin puree, spices, and optional nuts or chocolate chips, it’s a delightful addition to any table. Click through to explore the full recipe and bake your way to a deliciously moist pumpkin bread that will impress everyone!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, and applesauce. Whisk together until smooth.

      Add in the brown sugar and granulated sugar. Mix until well combined.

        Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

          In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

            Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; stir until just combined.

              If desired, gently fold in the chopped nuts and/or chocolate chips for added texture and flavor.

                Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                  Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                    Once baked, allow the pumpkin bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

                        - Presentation Tips: Serve slices warm, spread with a little butter or cream cheese, and garnish with a sprinkle of cinnamon or a few chocolate chips on top for extra flair.