Easy Pumpkin Bread
The ultimate comfort food, Easy Pumpkin Bread is a moist and flavorful delight that captures the essence of fall. With its rich pumpkin flavor and warm spices, it's the perfect treat for cozy gatherings or quiet mornings. You'll want to make it tonight!
Equipment
- 9×5 Loaf Pan
- Mixing Bowls
Ingredients
- 1 can 1 (15-ounce) can pumpkin puree
- 4 pcs 4 eggs
- 1 cup 1 cup vegetable oil
- ⅔ cup ⅔ cup water
- 3 cups 3 cups sugar
- 3.5 cups 3½ cups all-purpose flour
- 2 teaspoons 2 teaspoons baking soda
- 1.5 teaspoons 1½ teaspoons salt
- 1 teaspoon 1 teaspoon ground cinnamon
- 1 teaspoon 1 teaspoon ground nutmeg
- 0.5 teaspoon ½ teaspoon ground cloves
- 0.25 teaspoon ¼ teaspoon ground ginger
- 3 tablespoons 3 tablespoons sugar
- 0.5 tablespoon ½ tablespoon ground cinnamon
Instructions
- Preheat your oven to 325°F.
- Grease and flour two 5×9-inch loaf pans.
- In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until well blended.
- In another bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
- Combine the dry ingredients with the pumpkin mixture and stir until just blended.
- Pour the batter evenly into the prepared pans.
- Mix the remaining sugar and ground cinnamon for the topping.
- Sprinkle topping evenly over the batter in both pans.
- Tent with foil and bake for 75 to 80 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pans before transferring to a wire rack.
- Serve warm or let cool completely before slicing.
Notes
- This recipe calls for a can of pumpkin puree: Ensure you pick the right product, as pie filling is different.
- Optional substitutions: You can use Pumpkin Pie Spice instead of the individual spices.
- Quick bread splits: This is normal; it happens as steam pushes through the surface.
- For muffins: Fill muffin liners two-thirds full and bake at 350°F for 18 to 20 minutes.
- Mix-ins: Consider adding chocolate chips or nuts for an extra treat.