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–+ servings
sliced loaf of absolute best pumpkin bread on a pumpkin plate

Absolute Best Pumpkin Bread

Course: Breakfast, Brunch
Cuisine: American
Keyword: autumn breakfast, bread, cinnamon, fall breakfast, from scratch, homemade, nutmeg, pumpkin bread, quick bread, sweet bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 9"x5" loaves
The Absolute Best Pumpkin Bread, sweet, soft and moist with a perfect blend of cinnamon, nutmeg, cloves and ginger!
Print Recipe

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!