Pumpkin bread is one of those "breads" that are really quickbreads, like banana bread- basically an excuse to eat cake for breakfast. Hey, I'm not complaining.
I went straight to this recipe on Allrecipes, which is basically the food blogger's go-to pumpkin bread- it has thousands of great reviews. Be warned, this makes a LOT of pumpkin bread. It's supposed to make three small-ish loaves, but I baked it all in one big tube pan, and ended up cutting slices in half. No matter how big the slices were, I was so glad I made this bread. It is delicious- so moist but fluffy at the same time, which is hard to do. Warm out of the oven, I thought it was a little bland, but after resting overnight, it was a whole different cake. It is full of fall spices and bursting with pumpkin flavor. The perfect way to get back into baking, and get into all my favorite delicious fall flavors. Enjoy!
Fall Spice Pumpkin Bread
(slightly adapted from Allrecipes)
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large bundt pan, or two 9x5" loaf pans.
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.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.