Pumpkin Bread- My favorite pumpkin bread recipe. It’s a moist cake bread with just the right balance of spices.
The final dessert I made for Thanksgiving was my favorite pumpkin bread. This is my “go to” recipe and everyone always seems to enjoy it. I’ve had pumpkin breads that have too much cinnamon, too much cloves, etc. I think this recipe has the perfect balance.
Last year my sister got me this gorgeous pumpkin patch loaf pan*.
You could really see the pumpkin patten in this bread. It was so pretty I didn’t want to cut into it. I saved that for the guests so as to not mess up the presentation.
If you’re looking for a good pumpkin bread recipe, I definitely recommend giving this one a try.
If you like this pumpkin bread you might like my Pumpkin Cinnamon Monkey Bread and Chewy Pumpkin Chocolate Chip Cookies, too.
*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).
- 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
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease two 9×5 inch loaf pans.
In a large bowl of a stand mixer, add pumpkin puree, eggs, oil, water, sugar and mix on medium speed until smooth.
Add in flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix on low speed until flour is fully incorporated. Turn mixer speed slightly higher and mix until no flour lumps remain.
Pour batter into prepared pans. Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.