There is no better way to embrace the cozy spirit of fall than with a slice of homemade pumpkin bread. The aroma of cinnamon, nutmeg, and cloves filling the kitchen…there’s nothing quite like it. And honestly, it just doesn’t feel quite like autumn until I bake my first loaf of this delicious pumpkin bread. This is the best pumpkin bread recipe you will ever try…it’s been used by our whole family for years. I will say, this bread tends to disappear fast, so I strongly suggest doubling the recipe to yield two loaves! These loaves also make such a sweet gift by simply wrapping in parchment paper and tying with a pretty bow!
Ingredients will need to make this easy pumkin bread recipe:
- Granulated sugar
- Canned pumpkin (I use Libby’s 100% pure canned pumpkin)
- Vegetable oil (I have also substituted canola oil in it’s place and do not feel that it affected the taste)
- Large eggs
- All-purpose flour
- Baking soda
- Cinnamon
- Fine sea salt
- Baking powder
- Ground nutmeg
- Ground cloves
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Set it aside while you prepare the batter.
2. Combine Wet Ingredients:
In a large bowl, whisk together the sugar, canned pumpkin, vegetable oil, water, and eggs. Set this mixture aside.
3. Combine Dry Ingredients:
In a separate bowl, stir together the flour, baking soda, cinnamon, salt, baking powder, ground nutmeg, and ground cloves.
5. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined.
6. Bake to Perfection:
Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for approximately 65-70 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Allow your pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice, serve, and enjoy!
Pumpkin Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/4 cups canned pumpkin I use Libby's 100% pure canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt I use fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 350°. Grease a 9×5 loaf pan by rubbing vegetable oil across the bottom and up the sides.
- In a large bowl, add the sugar, canned pumpkin, vegetable oil, water and eggs. Wisk until smooth.
- In a separate bowl, mix together the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Pour the mixture into the prepared loaf pan.
- Bake 65-70 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing to a cooling rack to cool completely.
Whether enjoyed as a breakfast treat with a steaming cup of coffee or as a delightful dessert, this homemade pumpkin bread is sure to become a seasonal favorite for you and your loved ones! So, get ready to embrace the joys of autumn, one delicious slice at a time!
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