Super Moist Classic Pumpkin Bread

Flip it!

Best pumpkin bread EVER! I made this on Sunday and it was fantastic. As my father is a pre-diabetic “treataholic”, I did substitute 1 c. of Pyure stevia for the sugar called for and I also added pecans and some dates that I needed to get rid of. Possibly due to the stevia, the baking time was a bit less at 60 minutes. It was perfection! Jenn, you’re always by go-to-gal for neat recipes and menu ideas!

This is my absolute favorite Pumpkin Bread recipe! I make this for friends fairly frequently, and it comes out perfect every time. I follow the recipe exactly, and it comes out perfectly spiced & very moist. I use canned pumpkin for convenience, but my personal opinion is that the name-brand canned pumpkin does make a difference vs. store brand.

Soooo delicious! We are moving & am trying to use stuff up so I did substitute the white sugar with brown. I also substituted ground ginger for the cloves since I didn’t have any. I will definitely be making this again!

I tried this recipe cause it called for ingredients I already had in my cabinet and I loved it and so did my family. I didn’t have pans so I put them in muffin tins and the recipe made 18. I also replaced butter with apple sauce since I didn’t have any but still an excellent recipe. I also sprinkled sugar on top before baking.

well I almost didn’t make this due to the long drawn out chatter, a lot of scrolling but I did make it although I exchanged 1 cup of. white sugar for 1 cup of packed brown sugar (just plain ole walmart brand) and I would never put 2 tsp of salt, one is plenty. Your baking time is waaayyyyy off! there is no need to interrupt the baking either. I buttered it and used golden decorative sugar, the granulated brown sugar would have changed the flavor. but all in all it’s a nice moist (def adjust the baking time) pumpkin bread.

I knew the sweets couldn’t stay hidden but for just so long 😉 woohoo! I have a can of pumpkin at home that has been dying to be transformed into umm THAT. done.


1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour.

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