Description
This Pumpkin Bread is everything you love about fall baking—warm spices, a moist crumb, and a golden-brown crust that’s slightly crisp. Each slice is rich in flavor, with notes of cinnamon, nutmeg, and cloves balanced perfectly with the pumpkin. It’s soft and tender, making it the ideal pairing for your morning coffee or an afternoon tea break.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups granulated sugar
- 4 large eggs
- 1 cup vegetable or canola oil (or substitute with 1/2 cup unsweetened applesauce)
- 2 cups pure, unsweetened pumpkin puree
- 2/3 cup water
Instructions
- Prepare the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans (or use 8×5 pans for a higher rise).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and oil (or applesauce) until smooth.
- Combine and Add Pumpkin: Gradually stir the dry ingredients into the wet mixture until just combined. Add the pumpkin puree and water, stirring until the batter is smooth.
- Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans.
- Bake: Bake for 1 hour, or until a toothpick inserted into the center comes out clean. If needed, bake an additional 10-15 minutes depending on your oven and pan size.
- Cool and Enjoy: Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
- Flavor Boost: Add 1/2 cup chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Storing: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour