Cozy Homemade Pumpkin Bread (Makes 2 Perfect Loaves)
QUICK FACTS
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices (2 loaves)
Difficulty: Easy
Cost: $10-15
DIETARY INFO
✓ Vegetarian
! Contains: Gluten, Eggs
+ Rich in Vitamin A & Fiber
EQUIPMENT NEEDED
- 2 Loaf pans (8×4 inch)
- Large mixing bowl
- Medium bowl
- Electric mixer (or strong arm for whisking!)
- Measuring cups and spoons
- Parchment paper or baking spray
INGREDIENTS
Dry Mix:
- 3½ cups (420g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 tsp baking soda
- 1½ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
Wet Mix:
- 1 (15oz) can pure pumpkin puree
- 4 large eggs, room temperature
- ⅔ cup water
- 1 cup (240ml) vegetable oil
- 1 tsp vanilla extract
METHOD
- Preheat oven to 350°F/175°C
- Prepare loaf pans with parchment or spray
- Whisk all dry ingredients in large bowl until well combined
- In medium bowl, beat wet ingredients until smooth
- Fold wet mixture into dry ingredients just until combined – DO NOT OVERMIX
- Divide batter between pans
- Bake for 60-65 minutes until toothpick comes out clean
CRUCIAL TIPS
- Room temperature eggs blend better
- Don’t substitute pumpkin pie filling for pure puree
- Tap pans gently on counter before baking to remove air bubbles
STORAGE & VARIATIONS
- Keeps 4 days at room temperature, wrapped well
- Freezes perfectly for 3 months
- Try adding:
- 1 cup chocolate chips
- 1 cup chopped walnuts
- Streusel topping
- Maple glaze
COMMON MISTAKES
- Overmixing (makes tough bread)
- Opening oven door too early
- Using cold eggs
- Not testing for doneness
This recipe creates that perfect, moist pumpkin bread with a tender crumb and loads of autumn spice flavor. The crust develops a slight crackle while the inside stays impossibly moist.
