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Pumpkin Bread So Good It Will Make You Cry

Pumpkin Bread So Good It Will Make You Cry

A rich, warmly spiced pumpkin bread that produces two classic American-style loaves. Pure pumpkin purée keeps the crumb moist while cinnamon, nutmeg, and cloves provide its cozy autumn flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 1/2 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground cloves
Wet Ingredients
  • 3 cups Granulated sugar
  • 1 cup Vegetable oil
  • 3 Large eggs
  • 1 15-ounce can Pure pumpkin purée
  • 1 cup Water

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour two standard 9 x 5-inch loaf pans, or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until the spices are evenly distributed.
  3. In a separate bowl, whisk the sugar, vegetable oil, eggs, pumpkin purée, and water until smooth and well blended.
  4. Add the dry mixture to the wet mixture. Stir only until no visible streaks of flour remain; avoid overmixing so the loaves stay tender.
  5. Divide the batter evenly between the two prepared loaf pans and smooth the tops with a spatula.
  6. Bake for 55–70 minutes, rotating the pans halfway through if necessary. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the loaves in their pans for 10–15 minutes, then transfer them to a wire rack. Cool completely before slicing for the cleanest cuts and fullest flavor.

Notes

Use pure pumpkin purée, not pumpkin-pie filling. If the tops brown too quickly, tent the loaves loosely with foil. For the best texture, wrap cooled bread and slice it the next day.