Pumpkin Bread: Easy, Moist, and Spiced Fall Recipe
A soft, moist quick bread loaded with pumpkin puree, cinnamon, nutmeg, and cloves. This easy fall favorite is perfect for breakfast, snacking, or dessert. Make two loaves—one to share, one to freeze!
Ingredients
- 3½ cups all-purpose flour
- 3 cups sugar
- 1 15oz can pumpkin puree (not pie filling)
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together.
- In another bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
- Stir flour mixture into pumpkin mixture until just blended.
- Pour batter evenly into prepared pans.
- Bake 50–70 minutes or until a toothpick inserted in center comes out clean.
- Cool 10–15min in pans, then turn out onto a wire rack to cool completely. Slice and enjoy!
Notes
- Substitute half brown sugar for richer flavor.
- For extra texture, stir in 1 cup chopped nuts, chocolate chips, or dried cranberries.
- Bread will keep airtight at room temp up to 5 days, or freeze up to 3 months
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