This pumpkin bread isn’t for the faint of heart. With 2 full teaspoons of nutmeg and 1 teaspoon of ground cloves, it’s got tons of spice to really wake up your taste buds. And BTW, it goes wonderfully with coffee.
There aren’t any hot spices in this bread. We’re talking fall spices. Love them and the wonderful scent they fill the house with.
The aroma coming from the oven as this bread bakes is amazing. Pumpkin Bread couldn’t be easier to make. Just dump everything in a bowl and mix. That’s my kind of baking. You will have to wait an hour and a half for it to bake though. But your patience will be rewarded. And your house will smell heavenly by the time it is done.
This pumpkin bread is perfect just as is. No need to add any nuts, cream cheese, streusel, or drizzle of any kind.
With the addition of vegetable oil, this bread stays extra moist for days and the flavor gets better over time. Pumpkin bread is great to give as holiday gifts because of its long shelf life. And 99.9% of people would be much happier with pumpkin bread than fruit cake. So you may want to go ahead and double or triple this recipe and use mini loaves. Your neighbors will be happy.
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 2 eggs, well beaten
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons nutmeg
- 1 cup canned pumpkin
- 1 2/3 cups sifted all-purpose flour
- Preheat oven to 325 degrees.
- Mix all ingredients in a large bowl.
- Pour into a greased 5×9- inch loaf pan.
- Bake for 90 minutes.
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