Pumpkin Bread
This classic Pumpkin Bread is a beloved family recipe that has been enjoyed for years. It’s a moist, tender loaf filled with warm pumpkin flavor, cinnamon, and nutmeg, creating the perfect cozy fall treat. Serve a slice with a light spread of whipped cream cheese for a delicious breakfast, snack, or holiday dessert.
Equipment
- Large mixing bowl
- Whisk
- Loaf pan (large 9×5-inch or similar)
- Measuring cups and spoons
- Toothpick
- Cooling rack
Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups granulated sugar
- 1 cup corn oil or neutral oil
- 4 large eggs
- ⅔ cup water
- 2 cups pumpkin puree
- Optional Serving
- Whipped cream cheese for spreading
Instructions
- Preheat oven to 350°F (175°C). Grease a large loaf pan and set aside.
- In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and sugar. Whisk until evenly mixed.
- Make a well in the center of the dry ingredients. Add eggs, corn oil, water, and pumpkin puree.
- Mix until all ingredients are fully combined and a smooth batter forms.
- Pour batter into the prepared loaf pan, filling it evenly.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. If using smaller loaf pans, divide batter and adjust baking time as needed.
- Cool bread in the pan for 15 minutes, then loosen the edges with a knife and allow it to cool completely before slicing.
- Serve slices plain.
- Or serve with whipped cream cheese or enjoy.
Notes
- Check the center carefully: The top of pumpkin bread cooks last, so always test with a toothpick before removing it from the oven.
- Pan size matters: This recipe makes one large loaf or about three smaller loaves depending on pan size.
- Don't overmix: Mix only until the ingredients are incorporated to keep the bread soft.