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–+ servings
Classic pumpkin bread loaf with slices cut

Classic Pumpkin Bread

A tall, moist one-bowl pumpkin bread with cinnamon, nutmeg and ginger.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Bread, Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup water
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup chopped walnuts or chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment.
  • Whisk the pumpkin, eggs, oil, both sugars and water in a large bowl until smooth.
  • Add the flour, baking soda, salt and spices and stir just until no dry flour remains. Fold in nuts or chips if using.
  • Pour into the pan and bake 60 to 70 minutes, until a toothpick in the center comes out clean.
  • Cool 10 minutes in the pan, then lift out and cool completely before slicing.

Notes

Keeps 3 days at room temperature, 1 week in the fridge or 3 months in the freezer.
Keyword easy pumpkin bread, fall baking, moist pumpkin bread, pumpkin bread, pumpkin loaf