Description
Soft, spiced, and ultra-moist pumpkin bread made with pantry staples. This easy recipe yields two loaves perfect for fall mornings, gifting, or freezing.
Ingredients
3 1/2 cups all-purpose flour
3 cups granulated sugar
4 large eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
15 oz pumpkin purée
3/4 cup vegetable oil
2/3 cup water
Instructions
1. Preheat oven to 350ºF and line two 8×4 inch loaf pans with parchment paper.
2. In a large bowl, combine all dry ingredients.
3. In a separate bowl, whisk together eggs, pumpkin purée, oil, and water.
4. Stir wet mixture into dry ingredients until just moistened (do not overmix).
5. Pour batter evenly into the prepared loaf pans.
6. Bake for 50–55 minutes, checking for doneness with a toothpick.
7. Cover loosely with foil during the last 15 minutes if tops brown too quickly.
8. Cool loaves in pans for 10 minutes before transferring to wire racks to cool completely.
Notes
Wrap tightly in foil or store in an airtight container in the fridge for up to 10 days.
To reheat, microwave slices for 10–15 seconds for that just-baked softness.
For freezing: cool completely, then wrap in plastic and foil or use freezer-safe bags.
Optional mix-ins: chocolate chips, chopped nuts, or raisins. Try the plain version first—it’s a winner on its own.
Bread tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of a loaf)
- Calories: 242
- Sugar: 25.7
- Sodium: 318
- Fat: 8
- Saturated Fat: 1.4
- Unsaturated Fat: 6.1
- Trans Fat: 0.08
- Carbohydrates: 40.6
- Fiber: 1.1
- Protein: 3.2
- Cholesterol: 31