Ingredients
Method
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger using a whisk.
- In another large bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until the mixture is smooth.
- Gently incorporate the dry ingredients into the pumpkin mixture, stopping once no dry flour remains. Avoid overmixing.
- Distribute the batter equally between the two prepared loaf pans.
- Bake for approximately 50 minutes, until a toothpick inserted in the middle of each loaf comes out clean or with a few moist crumbs.
- Leave the loaves in their pans for 10 minutes. Loosen the edges with a thin knife, transfer to a wire rack, and let cool completely before slicing or wrapping.
Notes
Optional Add-Ins: Fold 1 cup semisweet chocolate chips or chopped toasted pecans into the batter before baking, or use ½ cup of each.
Homemade Pumpkin Puree: Drain away excess moisture before measuring 1¾ cups of homemade pumpkin puree.
Mixing Tip: Stir the dry ingredients into the pumpkin mixture just until no dry streaks remain to prevent a tough or dense texture.
Flour Measuring Tip: Spoon flour into the measuring cup and level the top rather than scooping directly from the bag.
Make Ahead: The pumpkin bread develops more flavor by the following day and can be baked a day or two ahead.
Room Temperature Storage: Let the loaves cool completely, wrap tightly, and keep at room temperature for up to 4 days.
Refrigeration: Store tightly wrapped pumpkin bread in the refrigerator for up to 1 week.
Freezing: Allow the bread to cool completely, then wrap the whole loaves or individual slices securely and freeze for up to 3 months.
Thawing: Let frozen pumpkin bread thaw at room temperature while still wrapped.
Homemade Pumpkin Puree: Drain away excess moisture before measuring 1¾ cups of homemade pumpkin puree.
Mixing Tip: Stir the dry ingredients into the pumpkin mixture just until no dry streaks remain to prevent a tough or dense texture.
Flour Measuring Tip: Spoon flour into the measuring cup and level the top rather than scooping directly from the bag.
Make Ahead: The pumpkin bread develops more flavor by the following day and can be baked a day or two ahead.
Room Temperature Storage: Let the loaves cool completely, wrap tightly, and keep at room temperature for up to 4 days.
Refrigeration: Store tightly wrapped pumpkin bread in the refrigerator for up to 1 week.
Freezing: Allow the bread to cool completely, then wrap the whole loaves or individual slices securely and freeze for up to 3 months.
Thawing: Let frozen pumpkin bread thaw at room temperature while still wrapped.