Moist Moist Pumpkin Bread

Moist Moist Pumpkin Bread


  • 7.5oz canned pumpkin
  • 2 eggs
  • 1/2 cup cinnamon applesauce
  • 1/3 cup water
  • 1 cup brown or turbinado sugar
  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice


  • 1 egg white
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Recipe: Moist Moist Pumpkin Bread

Pumpkin Bread Loaf

Preheat your oven to 350 degrees and prepare a 9×5 loaf pan. In a large bowl, mix pumpkin puree, eggs, applesauce, water, and sugar. In another bowl, sift together the flour, baking soda, salt, and spices. When dry are evenly mixed, dump into the wet while stirring. Stir only until no more dry ingredients can be seen, but take care not to over mix. Pour batter into pans. If making the optional glaze, mix egg white, cinnamon, and sugar in a small bowl and brush over the top. Put in an oven until a knife in the center comes out barely wettened, or about 50 minutes. Let sit in pans for 10 minutes and then remove.

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2 Responses to “Moist Moist Pumpkin Bread”

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this is going to be this next thing i bake! yum!

I made this today – once with a loaf pan, once with a mini-muffin tray. Amazing both times! My new go-to pumpkin recipe. 🙂

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