Favorite Pumpkin Bread
With Thanksgiving right around the corner, I had to make my favorite pumpkin bread as I decide what recipes will be making the Thanksgiving menu.
Usually this is the first recipe I make when Fall rolls around, but for some reason I never got around to it until now.
It also gives me a chance to get out my Nordic Ware Pumpkin Loaf Pan*, which I haven’t had a chance to use yet this year. I love the pumpkin vines pattern it creates for my bread loaves.
I’ve tasted and tried many pumpkin bread recipes, but this one is my absolute favorite. It’s moist, soft, and has just the right ratio of spices.
I can’t imagine a Thanksgiving without this bread. It’s been on the menu the last few years, and baking it this weekend confirmed that it will once again be on the table this year.
More Fall Bread Recipes
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pumpkin Bread
Ingredients
- 1 (15-oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350°F. Line two 9×5 inch loaf pans with parchment paper.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed, mix the dry ingredients with the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.
Hi Kirbie if I only have pumpkin spice, how much do you suggest I add?
Hi Kat. I’m honestly not sure. I’ve made pumpkin spice bread recipes but they didn’t really work the same for me. I think the key to this bread is that it doesn’t use pumpkin spice, but instead uses just the right ratio of cinnamon, nutmeg, ground ginger and cloves. I guess I would use 2 tsp of pumpkin spice, but just to let you know, I don’t think it will end up tasting the same.
My mouth is watering so much right now my room just got flooded!
Haha!
First off, it’s the great photos that were definitely worth sharing on Twitter. Second, you’re right about pumpkin being the epitome of fall. It’s the perfect time to share this recipe.
Thanks for the kind words!