Moist Pumpkin & Fruit Loaf
This delightful Moist Pumpkin & Fruit Loaf brings together the warm flavors of pumpkin and an array of fruits for a comforting and nutritious treat. Originally inspired by zucchini bread, this version swaps in pumpkin for a seasonal twist and incorporates wholesome applesauce to keep the loaf incredibly moist without added fat. Packed with nutritious ingredients like dried cranberries and walnuts, this recipe is ideal for breakfast, snacks, or sharing with colleagues at work. Enjoy the rich spices and vibrant fruits that make every slice a celebration of fall flavors.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
canned pumpkin
16 ounces (none)
sugar
1 2/3 cups (none)
applesauce
1 cup (none)
vanilla extract
2 teaspoons (none)
eggs
2 large (beaten)
egg whites
4 (beaten)
white flour
3 cups (none)
baking soda
2 teaspoons (none)
salt
1 teaspoon (none)
ground cinnamon
2 teaspoons (none)
ground cloves
1 teaspoon (none)
nutmeg
1 teaspoon (none)
allspice
1 teaspoon (none)
baking powder
1/2 teaspoon (none)
chopped nuts (such as walnuts or pecans)
1/2 cup (chopped)
raisins
1/4 cup (none)
dried cranberries
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and adjust the oven rack so that the center of the loaf pan is in the middle of the oven.
2
Grease two 8.5 x 4.5-inch loaf pans with cooking spray or butter to prevent sticking.
3
In a large mixing bowl, combine the canned pumpkin, sugar, applesauce, vanilla extract, eggs, and egg whites. Mix well until smooth.
4
In a separate bowl, whisk together the white flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and allspice until thoroughly combined.
5
Gradually fold the dry ingredients into the wet mixture, stirring just until combined, taking care not to overmix.
6
Gently fold in the chopped nuts, raisins, and dried cranberries for added texture and natural sweetness.
7
Divide the batter evenly between the two greased loaf pans, smoothing the tops with a spatula.
8
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the loaves to cool in their pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Moist Pumpkin & Fruit Loaf?
The loaf features warm pumpkin flavors combined with vibrant seasonal fruits and rich spices like cinnamon, cloves, nutmeg, and allspice.
What makes this pumpkin loaf so moist?
Wholesome applesauce is used to keep the loaf incredibly moist without the need for added fat.
How much canned pumpkin is required for this recipe?
You will need 16 ounces of canned pumpkin.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What size loaf pans should be used?
The recipe calls for two 8.5 x 4.5-inch loaf pans.
How many eggs are needed in total?
The recipe uses 2 large eggs and 4 egg whites, all beaten.
Which dried fruits are included in the loaf?
The loaf contains 1/4 cup of raisins and 1/2 cup of dried cranberries.
What type of nuts can I add?
You can use 1/2 cup of chopped walnuts or pecans for added texture.
How much sugar is in the recipe?
The recipe requires 1 2/3 cups of sugar.
How long should the loaves bake?
Bake the loaves for 50 to 60 minutes.
How do I know when the loaf is finished baking?
The loaf is done when a toothpick inserted into the center comes out clean.
What spices provide the fall flavor?
The spice blend includes ground cinnamon, ground cloves, nutmeg, and allspice.
Is there any vanilla in this loaf?
Yes, the recipe includes 2 teaspoons of vanilla extract.
How much flour is needed?
You will need 3 cups of white flour.
Does the recipe use baking powder or baking soda?
It uses both: 2 teaspoons of baking soda and 1/2 teaspoon of baking powder.
How should I prepare the loaf pans?
Grease the pans with cooking spray or butter to prevent sticking.
What is the best way to combine the wet and dry ingredients?
Gradually fold the dry ingredients into the wet mixture, stirring just until combined without overmixing.
How long should the bread cool in the pan?
Allow the loaves to cool in their pans for 10 minutes before removing them.
Where should the loaves finish cooling?
After 10 minutes in the pan, transfer them to a wire rack to cool completely.
Can this loaf be eaten for breakfast?
Yes, it is ideal for breakfast, snacks, or as a treat to share at work.
What was the original inspiration for this recipe?
This recipe was originally inspired by zucchini bread.
Where should the oven rack be positioned?
Adjust the rack so that the center of the loaf pan is in the middle of the oven.
How much applesauce is used?
The recipe calls for 1 cup of applesauce.
How much salt is included?
The recipe requires 1 teaspoon of salt.
What is the first step in the instructions?
The first step is to preheat the oven and adjust the oven rack.
When do I add the nuts and dried fruit?
Gently fold them in after the wet and dry ingredients have been combined.
How much cinnamon is used?
The recipe uses 2 teaspoons of ground cinnamon.
Is this recipe suitable for sharing?
Yes, since it makes two loaves, it is perfect for sharing with friends or colleagues.
How should I smooth the batter in the pans?
Use a spatula to smooth the tops of the batter once divided into the pans.
What makes this a nutritious treat?
It incorporates pumpkin, applesauce for moisture instead of fat, and nutrient-dense ingredients like walnuts and cranberries.