Classic Pumpkin Bread with Warm Spices
- Prep
- 15 min
- Cook
- 55 min
- Yield
- 1 loaf (10 slices)
- Level
- medium
- Cuisine
- American
Moist, tender pumpkin bread loaded with warm cinnamon, nutmeg, cloves, and ginger. Oil-based batter creates a tender crumb that stays fresh for days. This straightforward quick bread requires no yeast and comes together in one bowl, making it perfect for fall baking and gift-giving.
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Method
8 steps- 1
Preheat oven to 350°F and grease and flour a 9x5-inch loaf pan.
- 2
Combine pumpkin puree, vegetable oil, eggs, and sugar in a large bowl and mix until smooth.
- 3
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- 4
Gradually add dry ingredients to wet ingredients, mixing just until combined.
- 5
Add water and stir until smooth.
- 6
Pour batter into prepared loaf pan.
- 7
Bake until a toothpick inserted into the center comes out clean.
- 8
Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Tips
Do not overmix the batter after adding dry ingredients to avoid a dense, tough crumb.
A toothpick should come out clean or with just a few moist crumbs; overbaking dries out the bread.
Room-temperature ingredients combine more smoothly.
Good to Know
Keep wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze wrapped bread for up to 3 months.
Prepare batter up to 2 hours ahead; cover and refrigerate before baking. Add water just before pouring into pan.
Serve sliced at room temperature. Pairs well with cream cheese frosting, butter, or on its own with coffee or tea.
Common Mistakes
Do not overmix the batter to avoid developing gluten, which creates a tough, dense crumb.
Do not skip cooling in the pan; this prevents the bread from breaking apart when removed.
Do not overbake; check at 50 minutes to prevent drying.
Substitutions
Vegan Options
Gluten-Free Swaps
may need slight texture adjustment