Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
Step 2: In a large bowl, whisk together pumpkin, eggs, oil, sugars, and water until smooth.
Step 3: In another bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Step 4: Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.
Step 5: Pour batter evenly into prepared loaf pans.
Step 6: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let loaves cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Tips & Secrets
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For extra moist bread, wrap loaves in plastic wrap and let them rest overnight before slicing.
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Sprinkle raw sugar or cinnamon sugar on top before baking for a crunchy crust.
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Add 1 cup of chocolate chips, walnuts, or raisins for variety.
Serving & Storage
Serve slices plain, with butter, or a smear of cream cheese. Store wrapped at room temperature for up to 3 days or refrigerate for up to a week. Pumpkin bread also freezes beautifully for up to 3 months.
Variations
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Make mini loaves or muffins for gifting and quick snacks.
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Swap spices with pumpkin pie spice for convenience.
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Add a cream cheese swirl for a bakery-style version.
Conclusion
This Classic Pumpkin Bread is moist, warmly spiced, and simply irresistible. Perfect for fall baking, holiday gatherings, or anytime you crave a cozy slice of comfort.
