Autumn leaves bring out pumpkin spice fever! So of course today’s recipe is a super moist pumpkin spice bread.
When it comes to loaf breads I love that they create a bread like cake, with the top having this glaze like crust after baking. Then topping this with a chocolate drizzle makes for a bread that you won’t want to stop eating.
This recipe is basically foolproof. So for bakers of any level looking to create a sweet and simple pumpkin spice bread for family, friends or just yourself, this is the recipe for you.
Let’s get into it!
Equipment & Ingredients
To make this moist pumpkin spice bread recipe you will need these ingredients:
- All Purpose Flour
- White Sugar
- Brown Sugar
- Pumpkin Puree
- Baking Soda
- Cinnamon
- Nutmeg
- Allspice
- Ginger
- Salt
- Eggs
- Milk
- Vegetable Oil
- Semi-Sweet Chocolate Chips
- Coconut Oil
As for the ingredients, the list is much shorter! You will just need:
- Loaf Pan
- Whisk/Hand Mixer
- Parchment Paper
- Mixing Bowls
Pumpkin Spice Batter
Start by preheating your oven to 350 degrees Fahrenheit. Prepare a loaf pan with parchment paper and set aside.
In a mixing bowl you are starting by adding the brown sugar, white sugars and eggs. Whisk this together until combined. Then add in the other wet ingredients of pumpkin puree and milk. I love how pumpkin puree helps create that signature pumpkin flavor and adds so much moisture to this recipe.
Whisk this together once again until smooth. Then go in with the flour, baking soda, salt and all of your spices. This along with pumpkin puree give all the flavor to this wonderful pumpkin spice bread. Fold the dry ingredients in with a rubber spatula or wooden spoon until it becomes a thick batter, like the image shown all the way to the right above. Be sure to mix only until thoroughly combined, as overmixing can cake toughness during the baking process.
How to Make Moist Chocolate Cake
2. Don’t Overmix – Overmixing can be the cause of a tough cake. When it comes to batter, ensure you mix until just combined. This is why the order of ingredients can also be important, allowing for the least amount of mixing to achieve a finished smooth batter. This triple chocolate Bundt cake recipe is a good example, since all the dry ingredients are added at once and then all the wet.
3. Don’t Overbake – This is the last main cause of a tough cake. Baking to doneness is important, but no longer than necessary. When following any recipe it is smart to place a timer for 5 minutes before it should be done, as everyone’s oven temperature varies and this allows you to check the cake yourself by inserting a toothpick. This can shave off 5 minutes of unnecessary baking that could lead to a less moist cake.
Bake Bread
Transfer this pumpkin spice batter into the prepared loaf pan and spread evenly. Bake in the oven for 60-65 minutes or until a toothpick inserted comes out clean. For precaution always set an extra timer 5 to 10 minutes before the given bake time because oven temperatures vary from house to house. This will ensure you don’t overcook the bread if you happen to have a hotter oven.
Let this cool for 10 minutes before removing from the pan. While we wait, make the chocolate drizzle.
Chocolate Drizzle
I loved the addition of a chocolate drizzle to this super moist pumpkin spice bread. I think it definitely adds another layer of decadence and flavor to this already delicious dessert.
To make this place the chocolate chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals, stirring in between until everything is completely melted and smooth.
Take a spoon and drizzle this all over the cooled pumpkin spice bread.
Cut and DEVOUR!
Now its time to slice into this super moist pumpkin spice bread. The bursting pumpkin spice flavor and chocolate coating will have you on the floor it is so good. Melting this chocolate drizzle with coconut oil helps the drizzle stay melted longer instead of hardening on top of the bread, like regular melted chocolate chips would. This adds even more to the super moist texture of this dessert.
I hope you enjoyed this super moist pumpkin spice bread recipe. Whether you want to indulge in this for breakfast, dessert or at any time of the day, every bite is utterly amazing.
To store this, I find cutting the loaf fully into all its slices and then wrapping in cling wrap to be the best form of storage. This will keep them moist and fresh for up to 4 days at room temperature.
If you are searching for other autumn dessert recipes look no further…
If you liked or loved this super moist chocolate bread recipe please share with family or friends or leave a comment about what you thought of the recipe. 🙂
Pumpkin Spice Bread
Course: Breakfast, DessertDifficulty: Easy8
servings10
minutes1
hourA super moist pumpkin spice bread with a smooth chocolate drizzle to take this breakfast or dessert bread to the next level.
Ingredients
- Pumpkin Spice Bread
1/2 cup white granulated sugar
3/4 cup brown sugar
2 eggs
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 3/4 cup all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/2 teaspoon salt
- Chocolate Drizzle
1/2 cup semi-sweet chocolate chips
1 teaspoon coconut oil
Directions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan with parchment paper.
- In a mixing bowl add the sugars and eggs. Whisk together until combined.
- Then add the pumpkin puree, vegetable oil and milk. Whisking again and smooth.
- Pour in flour, baking soda, cinnamon and other spices, and salt. Use a rubber spatula to fold everything together and mix until combined. Use a spoon or spatula to prevent overmixing.
- Pour the thick batter into the prepared loaf pan.
- Bake in the oven on the bottom rack with a piece of parchment paper or foil covering the top of the loaf pan. After 30 minutes remove the parchment or foil. Then bake for the rest of the 30-35 minutes or until a toothpick inserted comes out clean.
- In a separate bowl, melt the chocolate chips and coconut oil together in the microwave at 30 second intervals, stirring together until smooth.
- Once the loaf bread is done, let cool for 15 minutes.
- Remove from the pan, lifting out using the parchment paper.
- Place on a serving platter. Drizzle the melted chocolate on top of the pumpkin spice bread.
- Cut, serve and enjoy!
Notes
- Best stored by cutting into pieces, then individually wrapping each slice in saran wrap.
