This yummy family tradition started when buying the kids their pumpkins. Each of the kids got one to make their jack o'lanterns. Mama got one to cook! Friends and family usually enjoy this treat. Tweak it to fit your family as I do mine! Enjoy with confectioners' sugar on top or cream cheese frosting!

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

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  • Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.

Cook's Note:

We prefer pecans and semisweet chocolate chips in our pumpkin bread. Most often I bake it in a 9x13-inch pan and once cooled, top it off with cream cheese frosting.

Nutrition Facts

278 calories; protein 5.2g 10% DV; carbohydrates 54.2g 18% DV; fat 5.6g 9% DV; cholesterol 46.5mg 16% DV; sodium 456.7mg 18% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2013
This was very easy and very good. I followed the recipe, except that I did not have mace but instead used 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. I added the optional chocolate chips but next time I would probably leave those out, just my personal preference. By all means give this recipe a try. The measurements and cooking time were spot on. Thanks Virginia Ann for sharing your recipe. Read More
(13)

Most helpful critical review

Rating: 1 stars
10/31/2019
I used Agave in place of 1 of the cups of sugar and I didn t put nuts or chocolate chips in....don t do what I did because it was awful!! It was heavy and had the consistency of a cement sponge. Also didn t taste good....BLA!! Read More
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/17/2013
This was very easy and very good. I followed the recipe, except that I did not have mace but instead used 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. I added the optional chocolate chips but next time I would probably leave those out, just my personal preference. By all means give this recipe a try. The measurements and cooking time were spot on. Thanks Virginia Ann for sharing your recipe. Read More
(13)
Rating: 5 stars
01/07/2013
Made half the recipe and used half splenda. Turned out perfectly as muffins. Pumpkn pie lke spice flavor and moist, not gooey. Read More
(10)
Rating: 5 stars
02/05/2013
This was a hit! Moist and light, with a sweet and spicy flavor :) I left out the mace, chocolate, and confectioners' sugar, and used a 2 quart baking dish (9 x 13 inch pan). Read More
(9)
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Rating: 4 stars
11/17/2013
This bread turned out great but the texture was much different from my recipe with oil. A hidden benefit of the gummier texture was that my 3 year old didn't get crumbs everywhere. It was really good just different. I would make it again. Read More
(4)
Rating: 4 stars
04/21/2013
This pumpkin bread is super delicious! I used buckwheat flour and flax meal instead of all purpose flour and added craisins and pumkin seeds instead of choco chips and walnuts. My only advice would be to scale back on the sugar... it came out REALLY sweet. Read More
(3)
Rating: 5 stars
04/03/2013
Delicious moist and didn't last!!! I ended up making 3 batches because it never would have made it to our Easter gathering. I thought I would try this for a change from pumpkin pie this Easter. Everyone Loved it. I wasn't sure at first about adding the semisweet chips but my daughter insisted and the little hint of chips was prefect. I left out the walnuts. I didn't have any ginger clove or mace in the cupboard so I substituted for 2tsp of pumpkin pie spice. I am going to make it again this weekend for an other dinner gathering. Read More
(2)
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Rating: 4 stars
11/20/2016
Very nice low-fat recipe. I made a few modifications: decreased white sugar from 2 c to 1.5 c brown added a little almond extract some oats and 1 c chopped walnuts; baked 50 minutes rather than 60. Will happily make again! Read More
(1)
Rating: 4 stars
11/12/2013
Easy and tasty Read More
(1)
Rating: 4 stars
10/08/2014
I liked these; it is difficult to mix becuase you combine all of the liquid ingredients and then mix three cups of flour into it - that resulted in some flour lumps for me that were difficult to get out. I also think two cups of white sugar is scary high. And finally even though they were cooked all the way through the tops (I made muffins due to lack of loaf pans - baked them for 17 minutes at 350) were very sticky and still felt moist to the touch. So why am I giving this such a high rating? 1) I love anything with pumpkin 2) they were very moist which is so much better than dry and 3) it was a pretty easy recipe and I had almost all of the ingredients already. My daughter really enjoyed them. Thanks! Read More
(1)
Rating: 1 stars
10/31/2019
I used Agave in place of 1 of the cups of sugar and I didn t put nuts or chocolate chips in....don t do what I did because it was awful!! It was heavy and had the consistency of a cement sponge. Also didn t taste good....BLA!! Read More