recipe: pumpkin bread, back by popular demand
Baking Up a Storm: A Pumpkin Bread Recipe Everyone Will Love
Lately, I’ve been baking like crazy, and while it’s brought joy to everyone around me, my husband is starting to think I have ulterior motives. He’s jokingly accused me of trying to fatten him up, but honestly, who can resist the warmth and comfort of fresh-baked treats? So, when my stepdaughter sent me a text asking me to make her favorite pumpkin bread, I was more than happy to oblige.
She shared this recipe with me a few weeks ago, and let me tell you—it’s a game-changer. The first time I made it, it was an instant hit with everyone, and it’s quickly become a household favorite. It’s moist, perfectly spiced, and ideal for cozy mornings, afternoon snacks, or even a sweet treat after dinner. If you’re a pumpkin lover (or even if you’re not), this recipe is worth trying!
Pumpkin Bread Recipe
Ingredients
1 (15-ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Directions
Prepare Your Workspace: Gather all your ingredients to make the process smooth and efficient. Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans to prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This step ensures the spices are evenly distributed throughout the bread.
Blend the Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, oil, water, and sugar until the mixture is smooth and well-blended.
Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture. Be careful not to overmix—stop when everything is just combined.
Pour and Bake: Divide the batter evenly between the two prepared loaf pans. Place them in the oven and bake for about 50 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
Cool and Enjoy: Let the loaves cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely. Slice, serve, and savor every bite!
This pumpkin bread is the perfect treat for fall or anytime you’re craving something warm, sweet, and comforting. It’s also great to share—just be prepared for requests for seconds (and the recipe!). Whether you’re enjoying it with a cup of coffee, gifting a loaf to a friend, or freezing one for later, it’s a versatile and foolproof recipe you’ll want to make again and again.
Let me know if you give it a try—I’d love to hear how it turns out! Happy baking!
