Description
This pumpkin bread will make your house smell like fall heaven and have everyone begging for the recipe. Trust me, you’ll want to double the batch!
Ingredients
Scale
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (245g) pure pumpkin puree
- ⅓ cup (80ml) water
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk sugar and oil until combined. Add eggs one at a time, beating well after each addition.
- Stir in pumpkin puree, water, and vanilla extract until smooth.
- Gradually fold dry ingredients into wet ingredients using a rubber spatula until just combined. Fold in nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes, rotating pan halfway through, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then remove to a wire rack to cool completely for at least 1 hour before slicing.