The Absolute Best Pumpkin Bread, sweet, soft and moist with a perfect blend of cinnamon, nutmeg, cloves and ginger!
You’ve tried other pumpkin breads, but you haven’t had the best until you try this one! If you’re using premade pumpkin pie spice, you’re missing out!
This recipe has the perfect blend of cinnamon, nutmeg, cloves and ginger. Not a cloves person (like me)? Still try it. Not a ginger-lover (like me)? Still try it. Trust me. You’ll fall in love!
My kids (and I) love this bread! They beg for it all the time. I’ve even gotten excited hugs at breakfast time for making their favorite breakfast. Yes, it’s that good.
Absolute Best Pumpkin Bread Ingredients
Pumpkin: 15 ounce canned pure pumpkin puree (NOT pumpkin pie filling) or 1 3/4 cup fresh, pureed pumpkin
Sugar: granulated sugar
Eggs
Vegetable Oil: or other neutral oil
Water
Flour: all-purpose flour. Measure by gently spooning flour into the measuring cups and then level off the top. Alternatively, measure by weight.
Baking Soda
Salt
Spices: Cinnamon, Nutmeg, Cloves, Ginger
How to Make the Best Pumpkin Bread
To get this baked quick bread to slip out of the pan like hot butter, I highly recommend greasing your loaf pans with Magic Cake Release, an easy-to-make homemade concoction made with oil, shortening and flour.
Alternatively, grease heavily with butter.
In a large bowl, mix pumpkin, sugar, eggs, oil and water.
In a separate large bowl, whisk the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the flour mixture into the pumpkin mixture a bit at a time until fully mixed in.
Pour into prepared pans and bake!
If you can wait, this bread is even better the second day! It’s gooey on top and even more moist in the middle!
Happy Baking!
Absolute Best Pumpkin Bread
Equipment
- 2 9" x 5" loaf pans
Ingredients
- 1 15-oz can pure pumpkin puree (NOT pumpkin pie filling)
- 3 cups granulated sugar (600 grams by weight)
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 3 ½ cups all-purpose flour (438 grams by weight)
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350°F. Grease 2 9"x5" loaf pans with Magic Cake Release for easy removal, or grease with butter.
- In a large bowl mix pumpkin, sugar, eggs, vegetable oil and water.
- In a separate large bowl whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Slowly stir flour mixture into pumpkin mixture a bit at a time until fully mixed in. Divide batter evenly between prepared loaf pans.
- Bake at 350°F for about 60 minutes until loaves are deep brown and a wooden pick inserted in center comes out clean.
- Cool 10 minutes in loaf pans. Remove to wire racks to cool completely.
- Store tightly covered at room temperature up to 3 days or freeze for longer storage.
Notes
- Substitute canned pumpkin for fresh by adding 1 3/4 cup cooked, pureed pumpkin.
- Magic Cake Release is a homemade mixture of oil, shortening and flour and works like a charm for getting quick breads out of their pans! Follow the link for full recipe.
- This bread is even better the second day!
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