Slightly sweet, dense and incredibly moist, this truly is the Perfect Pumpkin Bread. Served warm with a pat of butter, it’s a fall treat you’ll make again and again.
A Recipe for Perfection
The first bite will tell you everything you need to know. This Perfect Pumpkin Bread really lives up to its name. With a dense, moist inside and a slightly crackly crust, sinking your teeth into this super easy quick bread is so satisfying. And it tastes amazing! Not too sweet, perfectly spiced, and with a swipe of butter it’s delicious, comforting and well, perfect.
Great ingredients make for great bread. Pumpkin is wonderful for baking because it turns out such moist breads and cookies. Eggs make this bread dense and hardy, and a little bit of sugar makes it taste a wee bit indulgent. That right there is a recipe for perfection. In my humble opinion. ?
How to Make Perfect Pumpkin Bread
First, preheat oven to 350°F. Then lightly grease and flour a two 9×5-inch loaf pans and set aside. While the oven heats, mix dry ingredients in a large mixing bowl. Once well-blended, make a well in the center. Next, add the eggs, pumpkin, oil and water to the well and mix thoroughly.
Divide the batter evenly between the two prepared pans and place on the center rack in the oven. Bake for 40-45 minutes or until baked all the way through.
This is such a great loaf to bake for breakfast, snacking and gifting all throughout fall. I love baking several loaves at once so I can keep a few for my pumpkin bread loving family and gift some to neighbors and friends. There’s just something so lovely about a fresh baked loaf of pumpkin bread.
If you make this Perfect Pumpkin Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!
xoxo,
Perfect Pumpkin Bread
Prep Time: 10
Cook Time: 40-45
Total Time: 37 minute
Yield: 8-10
Description
Slightly sweet, dense and incredibly moist, this truly is the Perfect Pumpkin Bread. Served warm with a pat of butter, it’s a fall treat you’ll make again and again.
- 3 ½ cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 4 large eggs, lightly beaten
- 2 cups pure pumpkin puree
- 1 cup canola or vegetable oil
- ⅔ cup water
Instructions
- Preheat oven to 350°F. Lightly grease and flour a two 9×5-inch loaf pans and set aside.
- Mix dry ingredients in a large mixing bowl.
- Make a well in the center and add the eggs, pumpkin, oil and water. Mix well.
- Divide batter evenly between the two prepare pans. Bake for 40-45 minutes or until baked all the way through.
