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Pumpkin Bread Recipe

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4.1 from 14 reviews

This moist and flavorful pumpkin bread combines aromatic spices with creamy pumpkin puree, resulting in a perfect treat for fall or any time you crave warm, spiced baked goods. Made with a blend of brown and granulated sugars, and enriched with butter and oil, this pumpkin bread has a tender crumb and a deliciously fragrant aroma.

  • Total Time: 1 hour 5 minutes
  • Yield: 3 loaves (7x3-inch each)

Ingredients

Wet Ingredients

  • 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
  • 4 large eggs
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted and cooled (1 stick)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour three 7×3-inch loaf pans to prevent sticking and set them aside.
  2. Combine Wet Ingredients: In a large mixing bowl, mix together the pumpkin puree, large eggs, water, vegetable oil, melted and cooled butter, and vanilla extract. Use a rubber spatula, wooden spoon, or a hand mixer to blend everything until smooth and well incorporated.
  3. Mix Dry Ingredients: In another large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
  4. Combine Wet and Dry Mixtures: Stir the dry ingredient mixture into the pumpkin mixture just until blended to avoid overmixing, which can make the bread tough.
  5. Divide Batter and Bake: Evenly divide the batter between the three prepared loaf pans, smoothing the tops with a spatula. Bake in the preheated oven for 50 minutes, or until a toothpick inserted near the center comes out clean.
  6. Cool the Bread: Let the bread cool in the pans for 25 to 30 minutes to set, then carefully remove the loaves and transfer them to a wire cooling rack to cool completely before slicing and serving.

Notes

  • You can substitute the loaf pans with a 9×5-inch loaf pan if you only have one, but adjust baking time accordingly (check around 60 minutes).
  • For extra flavor, consider adding 1/2 cup chopped nuts or chocolate chips to the batter.
  • Do not overmix the batter to keep the bread tender and moist.
  • Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-bread-recipe/