You know what fall means–pumpkin all the things. PSLs, pumpkin pie, pumpkin muffins, pumpkin bisque–but no list should be complete without this pumpkin bread.
Fall is my favorite season and I look forward to it every year. I always can’t wait for football, scarves, sweaters, foliage, and soups and stews. Our wedding was therefore, in October. This fall has been unseasonably warm here in Maryland, so making soup and all those cozy foods has seemed weird. I’m a person who, if it’s summer, tried to make only light, bright, summery foods, and then in winter I pull out all the bakeware and it’s time for roasting! Once it finally felt a little more autumnal and temps dipped below 70, I set to work on all my favorite fall staple recipes, including this pumpkin bread.
This is my aunt’s recipe for pumpkin bread, but I can tell you with no bias that it’s the best. I’ve made a wide variety of pumpkin baked goods but this one I make every year without fail. It’s super moist and stays good for more than just a few days.
The best part? How easy it is! Mix up the dry, mix up the wet, combine, and bake it all up!
Maybe take a cat nap while it’s in the oven. You’ll wake up to the delicious aroma of spices.
My family likes to make it as part of the Thanksgiving dessert lineup. To make it even more dessert-y, add some chocolate chips in. Or drizzle it with honey and butter for a snack with tea or coffee. Even simpler, warm it up in the toaster oven or microwave for a yummy fall breakfast.
It makes two loaves, so make one for yourself and bring another to a potluck or give it as a gift–or just keep them both for yourself, I won’t judge!
- 1 15 oz can of pumpkin
- 1 cup water
- 1 cup vegetable oil
- 4 eggs, beaten
- 3 cups sugar
- ⅛ tsp cloves
- 3⅓ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp salt
- 1 tbsp nutmeg
- 1 tbsp cinnamon
- Optional: Chopped nuts, raisins, chocolate chips
- Preheat the oven to 325 degrees.
- Grease/spray two loaf pans.
- In a large bowl, mix together the pumpkin, water, oil, eggs, sugar, and cloves.
- In another bowl, mix together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add any optional ingredients.
- Combine the wet and dry ingredients together.
- Pour the mix into the two loaf pans.
- Bake for 1.5 hours.
- Cool on rack.