Moist and spiced pumpkin bread with classic cinnamon–nutmeg–clove flavor. Easy, foolproof, and perfect for fall baking.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

1 ½ cups granulated sugar

½ cup packed brown sugar

2 large eggs

1 ½ cups pumpkin puree (not pie filling)

½ cup vegetable oil

¼ cup water (or apple juice for extra flavor)

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1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. Whisk dry ingredients (flour through cloves); set aside.

3. In a bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin puree, oil, and water; mix well.

4. Fold dry into wet until just combined—do not overmix.

5. Pour into pan and bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.

6. Let cool in pan 10 minutes, then transfer to a wire rack to finish cooling.

Don’t substitute pumpkin pie filling—it alters flavor and texture.

Avoid overmixing to keep the loaf tender.

Store tightly wrapped at room temperature (3–4 days), refrigerated (up to 1 week), or frozen (up to 3 months).