This pumpkin bread is perfectly moist, not-too-sweet and couldn’t be easier. It’s perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr 20 min |
| Yield: | 2 loaves |
Ingredients
- Unsalted butter, for the pans
- 3 1/2 cups all-purpose flour, plus more for the pan (see Cook’s Note)
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- One 15-ounce can pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
Instructions
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 328 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 40 mg |
| Sodium | 244 mg |
Reviews
This is THE best pumpkin bread I’ve ever tasted!
I made this exactly as written, and it was perfectly delicious.
This is our go-to pumpkin bread recipe. In our oven it does take 5-10 minutes longer than stated, but it turns out great every time.
Very very good recipe! I would recommend this with your thanksgiving meal and or any other holiday meal! It is the best pumpkin bread ever!!!
Even my “not a fan of pumpkin” family loved this recipe. Each time I have made it, it quickly disappears.
This recipe was absolutely amazing!!! It was the perfect consistency, and was very easy to make! I will definitely make this every holiday, and every occasion!!!! (Way better than Starbucks!!)
I made six mini loaves from this wonderful recipe today. Like some other reviewers, I used 2C granulated and 1C brown sugar. I also added 1 tsp pure vanilla. Followed the remainder of the recipe as instructed. My husband ate one loaf immediately and I gave one to ,y professional baker neighbor who said it was YUM! I had a slice & also loved it! The mini loaves were perfectly cooked and golden in color in 35 mins at 350 degrees. This is a keeper!
This is a great recipe. I have made it a few times and it never disappoints! This time I added 2 chopped Granny Smith apples and eliminated the water. It was just perfect! My 5 year old granddaughter helped which made it even better!
The best pumpkin bread,ever
Just like Starbucks pumpkin bread if not better!!!