Description
A moist and flavorful pumpkin bread made with canned pumpkin puree, warm spices, and simple pantry ingredients. This classic quick bread is perfect for fall or year-round enjoyment, offering a tender crumb and rich aroma that pairs beautifully with coffee or tea.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1⅔ cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup water
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350°F and grease two 8×4 loaf pans.
- Combine flour, baking soda, salt, and spices in a large bowl.
- In another bowl, mix pumpkin, sugar, oil, eggs, and water.
- Add pumpkin mixture to flour mixture and stir until just blended.
- Divide batter between prepared pans.
- Bake for 50-55 minutes until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Notes
You can substitute vegetable oil with melted butter or coconut oil for a richer flavor. For a gluten-free option, use a gluten-free all-purpose flour blend. The batter should be mixed until just combined to avoid a dense texture. Store cooled bread tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months. If the bread is too moist, bake a few more minutes; if dry, reduce baking time slightly.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American