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Pumpkin Bread

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  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves 1x
  • Cuisine: American


  • 3½ cups (490g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 (15 ounce) can pumpkin puree or fresh pumpkin puree from a small sugar pumpkin
  • 4 large eggs at room temperature
  • ½ cup (120 ml) vegetable oil
  • ½ cup (113g) melted unsalted butter
  • 2/3 cup (160 ml) water
  • 2½ cups (500g) white granulated sugar *See notes


  1. Pre-heat oven at 350ºF (180ºC).
  2. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
  3. In a large bowl, mix pumpkin puree, eggs, oil, butter, water and sugar.
  4. Now add the dry ingredients into the wet ingredients until the flour disappears. You can do this by using an electric mixer or by hand with a whisk and/or a spatula.
  5. Pour the batter into two prepared 9×5 inch (23×13 cm) loaf pans and bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the middle comes out dry. *See notes.
  6. Once the loaves are ready, let them rest inside the pans on a cooling rack for 10 minutes. Then take them out of the pans and let them cool completely on the rack before serving.


  • Pumpkin Pie Spice: You can use 1 tbsp pumpkin pie spice instead of the cinnamon, nutmeg, cloves and ginger. I have an easy to follow recipe that you can make at home through this link.
  • Sugar: I some times use 1 ¾ cups of white sugar with ¾ cup brown sugar.
  • Baking time: Start checking the loaves at about an hour of baking. Depending of the loaf pans you’re using, baking time may vary.
  • Freeze it: You can tightly wrap the loaves with plastic wrap and store them in the freezer inside a storage bag for up to 2 months.