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The Best Pumpkin Bread Recipe Ever

It’s November, and this is the month where it finally gets cool enough that I want to start baking all the time. Plus, it’s almost Thanksgiving. Many people have tiny pumpkins decorating their tables. Maybe some gourds and dried corn. ‘Tis the season of pumpkin. One of my favorite things to bake is pumpkin bread.

I used to always think that making breads was difficult. I thought all breads were like white bread where you had to knead for 20 minutes, wait for the yeast to rise, etc. But it turns out that pumpkin bread is super easy.

Not only that, it is soooooo delicious. One of my good friends recently told me she doesn’t like pumpkin pie. I was so confused. My mind just didn’t comprehend anyone not liking pumpkin.

I get my base pumpkin bread recipe from allrecipes.com. When 3,941 people rate a recipe and it has 5 stars, you know it’s going to be good. And it is. I’ve made it dozens of times with some slight changes. It is moist, pumpkiny, and scrumptious.

Notes:

1. Feel free to add yummies to the bread. My favorite are chocolate chips. Also delicious are nuts or cranberries.
2. I recently tried substituting 1/2 cup applesauce for half the oil. The bread was not nearly as good, and I won’t be doing that again. Yes, it’s healthier and in some recipes it’s not a big deal. But in this recipe you can really taste the difference.
3. Be sure to sift the baking soda and flour. I don’t know why, but with this recipe in particular I end up with baking soda clumps that taste nasty.

Here’s my Best Pumpkin Bread Ever recipe.

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Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch (or three 7×3 inch) loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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