Queenie Cooks: Super-Moist Treat-Filled Pumpkin Bread

By: Terry Harris | Email: Click Here
Posted: Oct. 12, 2017 | 1:39 p.m. 

Super Moist Chocolate Chip Raisin Pecan Pumpkin Bread is perfect for playtime, mealtime, anytime!

You CAN omit the chocolate chips and pecans and raisins in my recipe and make this up as “just plain” pumpkin bread; it still will be one of the best things you ever tasted.  But WHY?  And trust me on this – if you’ve ever turned up your nose at the idea of Pumpkin Bread as “boring” – think again.  I’d been making banana bread for years, but the thought of pumpkin bread just left me cold.  Then I tried it.  Now it’s one of my all-time favorite recipes because besides being just flat-out delicious, it’s so easy to make that it doesn’t even require a mixer.

OK, I admit that I experimented a bit before coming up with my final recipe.  Some of the recipes that I found were a little dry, some were too spicy, and some were… well, they weren’t bad, they just weren’t great!  So I took the best, did a bit of tweaking, and came up with this Super Moist Treat-Filled Pumpkin Bread that it is SO good that my mother – who is widely known as one of the very best cooks around – loves it, too!

You certainly could take the decadence a step further by adding coconut or even a glaze or icing, but the most popular combination I’ve found is just as this recipe is written – with nuts AND chocolate chips AND raisins.  Admittedly this makes it a little more like a dessert than a bread, but I get no complaints!

By all means, feel free to experiment to come up with something tailored to your family’s favorite flavor combinations. That’s half the fun of cooking. And the recipe calls for two “regular” size loaf pans, but with a little care, you can adapt your recipe for baking things in all different sizes just by adjusting the baking time a bit.  I’ve successfully made it in large loaves, mini loaves, bundt pans, and even in my novelty cake pans for special days.  And if you make the mini loaves, you can easily tailor them to particular tastes by just adding or subtracting the added “treats” individually.

Except for the long, slow baking time, preparation is really fairly quick and simple, and I’ve yet to find anyone who doesn’t love it. I use canned pumpkin to eliminate all the time (and mess) required for peeling, cleaning, and pre-cooking the pumpkin, but you certainly could do that part from scratch as well if you like.

I’ve had people rave when I’ve served it up in pretty slices for parties, but it’s also perfect for breakfast or snacks – especially toasted and buttered or slathered with softened cream cheese.  You can double, triple, or even quadruple the recipe successfully; your only limitations will be the size of your bowl and the capacity of your oven.

And – one last bonus – this freezes beautifully!  So you can pop out a quick, homemade treat any time unexpected company – or a craving – pops up.  In fact, just a few seconds in the microwave will not only give you a warm, “just baked” taste, but it also will make the house smell heavenly!  Hey, if they think you just took it out of the oven, I won’t tell if you don’t. Enjoy!


Super-Moist Treat-Filled Pumpkin Bread

  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15-oz.) can pumpkin
  • 1 cup canola oil
  • 4 large eggs
  • 2/3 cup water
  • 1 ½ C Pecan Pieces (optional)
  • 1 ½ C Raisins, microwaved 1 minute in water/drained (optional)
  •  1 ½ C Chocolate Chips

Preheat oven to 350.  Grease and flour two 9” x 5” loaf pans.  Stir together sugar, flour, baking soda, salt, and pumpkin pie spice in a large bowl and hollow out a well in the center of the mixture.  Whisk together the pumpkin, oil, eggs, and water.  Add mixture to dry ingredients, stirring just until moistened.  

Add any (or all!) optional ingredients desired. 

Spoon batter into prepared pans and bake 1 hour to 1 hour 10 minutes or until pick inserted in center comes out almost clean.  

Cool for 10 minutes on a wire rack before removing from pans.


Look for Queenie Cooks weekly for recipes that are generally simple to prepare, require relatively few (and easy to find) ingredients, and usually budget friendly as well. We all have to eat. Let’s have some FUN with it!  

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