You don’t need a mixer or a special occasion for this cozy loaf. A couple of bowls, a gentle stir and a little patience while it cools are all it takes. Canned pumpkin keeps the crumb soft, while cinnamon, nutmeg and cloves bring just the right warmth.
We love a thick slice with coffee in the morning, or a little softened butter for an afternoon treat. Bake an extra loaf for a neighbor—it’s the kind of recipe that’s meant to be shared.
Ingredients
- 1-3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup canola oil
- 1/4 cup water
Deals picked by our Test Kitchen
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Nordic Ware
Naturals loaf pan
OXO
9-piece mixing bowl set
Misen
Silicone spatula set
Directions
- 1
Get ready to bake.
Preheat your oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment, leaving a little overhang for easy lifting.
- 2
Bring the batter together.
In a large bowl, whisk the flour, sugar, baking soda, cinnamon, salt, nutmeg and cloves. In another bowl, whisk the eggs, pumpkin, oil and water until smooth. Fold the wet ingredients into the dry ingredients just until combined.
- 3
Bake until the kitchen smells like fall.
Pour into the prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil for the last 15 minutes.
- 4
Let it cool, then share a slice.
Cool in the pan for 10 minutes. Lift the loaf onto a wire rack and cool completely before slicing. Wrap any leftovers tightly and keep at room temperature for up to 3 days.
Nutrition facts
1 slice: 245 calories, 10g fat (1g saturated fat), 31mg cholesterol, 215mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 3g protein. Approximate values.
Test Kitchen tips
- The secret to a tender loaf
- Stop stirring as soon as the flour disappears. A few small lumps are fine; overmixing can make quick bread tough.
- Make it your own
- Fold in 1/2 cup chopped walnuts or chocolate chips. For a crunchy top, sprinkle on a little coarse sugar before baking.
- Save a loaf for later
- Wrap cooled bread tightly, then freeze for up to 3 months. Thaw overnight on the counter, still wrapped.
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The Fall Baking Kit
One happy afternoon, all the right tools: a loaf pan, mixing bowls, spatula set and balloon whisk.
Nordic Ware
Naturals loaf pan
OXO
9-piece mixing bowl set
Misen
Silicone spatula set
OXO
Good Grips balloon whisk
From your kitchen
Have a favorite way to serve pumpkin bread? We’d love to hear it.
A note from a home baker
“Made this on a rainy Sunday. The whole house smelled wonderful—and the second loaf went straight to our neighbors!”
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