Introduction

Warm, spiced, and wonderfully moist, this pumpkin bread is a comforting treat perfect for fall or any time you crave a slice of cozy goodness. With a blend of warming spices and the natural sweetness of pumpkin, it’s a delightful way to welcome cooler days.

A golden brown loaf cake with a cracked top sits on a white plate decorated with green leaves and two roasted garlic cloves. The loaf has a rough texture with visible air pockets and a slightly darker crust around the edges. Behind the plate, there is a black-handled knife resting on a colorfully patterned cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt (fine sea salt recommended)
2 tsp cinnamon
2 tsp nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
3 cups sugar (organic cane sugar preferred)
4 eggs, beaten
2 cups fresh pumpkin or 16 oz canned pumpkin
1/2 cup water if using fresh or frozen pumpkin, or 2/3 cup water if canned pumpkin
1 cup vegetable oil (good quality olive oil suggested)
1 cup chopped pecans (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease the bottoms of two 9″x5″ loaf pans.
Step 2: In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, mace, allspice, ginger, and sugar. Mix well to distribute the spices evenly.
Step 3: In another large bowl, stir together the beaten eggs, water, vegetable oil, and pumpkin until thoroughly blended.
Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped pecans if using.
Step 5: Pour the batter evenly into the prepared loaf pans.
Step 6: Bake for about one hour. Start testing for doneness at the one-hour mark by inserting a toothpick into the center of the loaves. If the toothpick comes out clean, the bread is done. If not, continue baking and testing every 10 to 15 minutes, as some ovens and pans may require more time.
Step 7: Remove the loaves from the oven and let them cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely before slicing.

Tips & Variations

For a nut-free version, simply skip the pecans or substitute with seeds like pumpkin or sunflower seeds.
Use fresh pumpkin for a more vibrant flavor, but canned pumpkin works well and is convenient.
Add a teaspoon of vanilla extract to the wet ingredients for extra depth of flavor.
Try adding a handful of chocolate chips or dried cranberries for a fun twist.
To keep the bread moist, wrap leftover slices in foil or plastic wrap after cooling.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. You can also freeze the bread, wrapped well, for up to 3 months. To reheat, warm slices in the microwave or oven until just heated through, optionally spreading with butter for extra richness.

How to Serve

A whole loaf of golden brown bread with a slightly cracked top crust sits on a white plate decorated with green leaves and yellow flowers, placed on a white marbled textured cloth with colorful patterns beneath. Next to the loaf is a black knife with a wooden handle resting on the edge of the plate. The bread looks moist and dense with a rough, crumbly surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin works perfectly and is very convenient. Just adjust the water quantity as noted in the ingredients to keep the batter consistency right.

How do I know when the pumpkin bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter on it, continue baking and check again in 10 to 15 minutes.