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 9×5-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!
