Pumpkin Bread

A moist and flavorful pumpkin bread made with warm spices, perfect for fall. This recipe makes two loaves, ideal for sharing or freezing for later.

Yields: 2 loaves
Prep Time: 15 minutes
Cook Time: 50 minutes
Special Equipment: 2 loaf pans

Ingredients

• 15 oz can pumpkin puree (not pumpkin pie filling)

• 4 large eggs

• 1 cup vegetable oil

• ⅔ cup water

• 3 cups granulated sugar

• 3 ½ cups flour

• 2 tsp baking soda

• 1 ¾ tsp salt

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp allspice

• ¼ tsp ground ginger

Directions

1. Preheat the Oven: Set oven to 350°F. Grease 2 standard bread pans.

2. Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, eggs, oil, water, and sugar. Mix until smooth and fully incorporated.

3. Mix Dry Ingredients: In a separate mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger until evenly combined.

4. Combine Batter: Add wet ingredients to the dry mixture. Stir just until no dry flour remains—do not overmix.

5. Prepare Pans: Divide the batter evenly between the two greased bread pans.

6. Bake: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve: Let loaves cool in pans for 10 minutes before transferring to a wire rack. Slice and enjoy.