Ingredients
Scale
- 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
Instructions
- Pre-heat oven at 350ºF (180ºC).
- In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
- In a large bowl, mix pumpkin puree, eggs, oil, butter, water and sugar.
- 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.
- 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.
- 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.
Notes
- 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.