This recipe uses simple pantry staples to create something extraordinary.
1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
4 large eggs
1 cup vegetable oil, canola oil, or melted coconut oil
⅔ cup water
3 cups granulated sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Optional Add-ins:
1 cup chopped walnuts or pecans
1 cup chocolate chips or raisins
The Simple, One-Bowl Step-by-Step Method
Step 1: Prep for Success
Preheat your oven to 350°F (175°C).
Grease and flour two 9x5-inch loaf pans. For foolproof release, line the bottoms with a strip of parchment paper.
Step 2: The One-Bowl Wonder Mix
In a very large bowl, combine the pumpkin puree, eggs, oil, water, and sugar. Whisk until the mixture is completely smooth and uniform.
Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the spices are evenly distributed and prevents baking soda lumps.
Combine Gently: Add the dry ingredients to the wet ingredients. Using a spatula, stir until just combined and no streaks of flour remain. Do not overmix! A few small lumps are perfectly fine.
Fold in Add-ins: If using, gently fold in the nuts or chocolate chips.
Step 3: Bake to Perfection
Divide the batter evenly between the two prepared loaf pans.
Bake for 60-70 minutes, or until a long wooden skewer or knife inserted into the very center of a loaf comes out completely clean.
The Crackly Top is Key: The top will be dark brown and will have a beautiful, crackly surface.
Step 4: The Crucial Cool Down
Let the loaves cool in their pans on a wire rack for at least 20 minutes. This allows the structure to set.
After 20 minutes, run a knife around the edges and carefully invert the loaves onto the rack to cool completely before slicing.
Step 5: Slice and Savor!
For the cleanest slices, use a serrated bread knife.
Serve at room temperature with a pat of butter and a hot cup of coffee or tea.
5 Pro Tips for the Perfect Loaf
Use Pure Pumpkin: Double-check your can! You need 100% pure pumpkin puree, not sweetened "pumpkin pie filling."
Don't Overmix: Overmixing develops gluten, leading to a tough, rubbery bread. Stir until the ingredients are just combined.
The Toothpick/Skewer Test is Law: Oven temperatures can vary. Start checking at 60 minutes. The loaf is done when the tester comes out clean. The top may look dark, but that's normal and delicious!
Patience is a Virtue: Let the bread cool completely before slicing. Slicing it warm will cause it to gum up and fall apart.
Flour Your Add-ins: Toss nuts or chocolate chips in a tablespoon of flour before folding them in. This helps prevent them from sinking to the bottom of the loaf during baking.
Delicious Variations to Try
Cream Cheese Swirl: Before baking, swirl in a mixture of 8 oz softened cream cheese, ¼ cup sugar, and 1 egg for a marbled, decadent treat.
Maple Glaze: For a special occasion, drizzle cooled loaves with a simple glaze made from 1 cup powdered sugar and 2-3 tablespoons of pure maple syrup.
Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Frequently Asked Questions (FAQ)
Q: Why did my bread sink in the middle?
A: This is usually a sign of under-baking. Ovens can vary, so ensure your skewer comes out completely clean. Also, make sure your baking soda is fresh.
Q: Can I make this into muffins?
A: Absolutely! Line a muffin tin with papers and fill them ⅔ full. Bake at 350°F for 20-25 minutes, or until a tester comes out clean. This recipe makes about 24 standard muffins.
Q: How should I store this pumpkin bread?
A: Once completely cool, wrap the loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The moisture content keeps it fresh.
Q: Can I freeze it?
A: Yes, perfectly! Wrap the completely cooled loaves tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.
