This pumpkin bread kicks off the Fall season and actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift-giving!
October 1, 2024 by Hestan
Fall Baby Pumpkin Bread
Recipe created for
OvenBond Tri-Ply Stainless Steel 1-Pound Loaf Pan
Cook time
60 Minutes
Serving size
24
Ingredients
1 (15 ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Optional: sprinkle of pepitas, chopped nuts or brown sugar oats.
Quick Tip
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Recipe Preparation
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two Hestan OvenBond LoafPans.
Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
Stir flour mixture into pumpkin mixture until just blended.
Pour batter into the prepared pans.
Optional: I like to add“crunch”to the top of the bread, so consider sprinkling with pepitas, pecans or brown sugar oats.
Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50-minutes.
