While I’m not into adding pumpkin spice to everything when fall rolls around, it most definitely belongs in this delicious pumpkin bread. The scent of cinnamon, cloves, nutmeg, and ginger wafting through the house as it bakes is absolutely heavenly. And the flavor is simply incredible!
This recipe makes one, perfectly-spiced pumpkin bread, but it’s easily doubled. I should have done that when spending time with my nephews last month. We ended up making two loaves in two days! The boys dubbed this bread “better than pumpkin pie,” which they love, so it was a big hit and it went FAST.
To make things even better, this crowd-pleasing bread that smells and tastes amazing is super easy to make. In fact, it may be the easiest sweet bread I’ve ever made!
All you do is whisk together some basic, dry ingredients (see the recipe below). Then you mix the wet ingredients, including pumpkin puree, water, eggs, vanilla, and vegetable oil with a cup of sugar. Add the wet to the dry, stir until just blended, pour in a pan, and bake.
It’s amazing how something so easy yields something so delicious! Honestly, I’m still floored by the result every time I make it. It’s like I stumbled across one of the best secrets ever. (If you like a good yeast bread and you’re up for more of a challenge, try our cinnamon swirl bread – it makes the best French toast.)
Serve this pumpkin bread for breakfast, a mid-day snack, or even dessert. We love it any time of day and it’s especially good with a cup of coffee, tea, hot cocoa, or cold milk.
With autumn upon us, now is the perfect time to whip up a loaf (or two!). Here’s hoping you enjoy it as much as we do!
Perfectly Spiced Pumpkin Bread
Ingredients
- 1 cup pumpkin puree, canned not pumpkin pie filling
- 2 large eggs at room temperature
- ½ cup vegetable oil
- â…“ cup water
- 1 ½ cups sugar
- 1 ¾ cups all-purpose flour
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- â…› tsp. ground ginger
Instructions
- Preheat the oven to 350℉ . Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together.
- In a separate, smaller bowl, mix the pumpkin puree, eggs, oil, water, and sugar in until well blended.
- Add the pumpkin mixture to the dry ingredients and mix just until blended. Do not overmix.
- Pour the batter into the prepared pan.
- Bake in the preheated oven about 50 minutes. The bread is done when the center is set and a toothpick inserted into the center comes out clean.
- Set the pan on a rack and allow to cool for at least 30 minutes before slicing and serving.