Ingredients
Scale
- 15 oz canned pumpkin puree (ensure it is not pumpkin pie filling)
- 4 large eggs
- 1 cup vegetable oil (or melted coconut oil)
- 2/3 cup water
- 3 cups granulated 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans thoroughly to prevent sticking. You can also line the bottoms with parchment paper for extra security. Set these aside while you prepare the batter.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar. Mix until the texture is completely smooth and the sugar has started to dissolve. Using a whisk helps incorporate air, which keeps the loaf light.
- In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Sifting is a crucial step for 2026 recipes because it removes lumps and ensures the spices are distributed evenly throughout the batter.
- Gradually add the dry ingredients into the wet ingredient mixture. Use a spatula to fold the mixture gently until just combined. Do not overmix the batter, as this will lead to a tough and rubbery texture. Stop stirring as soon as you see no more streaks of flour.
- Pour the batter evenly into the two prepared loaf pans. Place them on the center rack of the oven and bake for 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Remove the pans from the oven and let them cool on a wire rack for 10 minutes. Carefully run a knife around the edges and invert the loaves onto the rack to cool completely. Slicing the bread while it is still slightly warm provides the best flavor experience.
- Cook Time: 75 minutes