Pumpkin Bread
This post may contain affiliate links. See my disclosure policy.
For me, Fall baking is never complete without several loaves of pumpkin bread. Over the years, I’ve tried many recipes, but this one remains my favorite. Last year, I picked up this Nordic Ware Pumpkin Loaf Pan*
I had been wanting for quite a while. Lucky for me, I got it while it was on sale.
This loaf pan makes cakes, breads, look so much more festive with the pumpkin vines design. I plan on using it a few more times during this pumpkin baking season, but here is the debut.
This quick bread is very moist and easy to put together. It has the perfect ratio of fall spices for my personal preference. More emphasis on the cinnamon and nutmeg and just a touch of ground ginger and ground cloves to round out the flavors.
Favorite Pumpkin Bread
This quick bread is very moist, easy to make and full of fall spices like cinnamon, nutmeg, and a touch of ginger and cloves.
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.
Notes
Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Hi Kirbie,
I made the pumpkin bread recipe the star of my blog today. I also linked back to you blog so my readers can take a look at all the marvelous things you have available.
https://galexicupcakes.blogspot.com/2011/11/nothing-says-fall-in-my-home-like-fresh.html
Thanks for linking to me. Your bread came out so pretty
OMG…I was just telling my colleagues at work what a delicious pumpkin bread your recipe yield. I actually printed your recipe out and gave each of my colleagues a copy. Even my little girls who, are quite picky, loved it so much they took a slice each to school for snack time. I did add three boxes of raisins to the batter to give it more oomph. But, even w/o the raisins, this bread was the best I’ve had in a while. Very moist and so easy to put together. I was concerned that two loaves would be too much, now I’m concerned I should’ve made four loaves!! Delicious!! Jackie
I’m so happy it turned out well! I love this recipe. It’s hard for me to eat other pumpkin bread because I always compare it to this version.
I found your pumpkin bread via tastespotting and that lead me to your wonderful food blog. I’m going to make your recipe today. I’ll let you know how it turns out! Thanks for sharing.
Jackie
Please let me know how it turns out! I hope you like it as much as I do.
Oh!!!
I love this loaf pan!! Actually, I love almost all Nordic Ware molds. I think that almost anything has to look good in them, regardless of flavour. Although I am also sure that your bread is great!
I have a huge Nordic Ware collection too. It is good they don’t come out with a new pan often. it’s an expensive addiction.
This bread looks so yummy! I’m going to make it — I definitely need my dose of pumpkin bread STAT!
I try to have a lot of pumpkin bread from October through Thanksgiving.