Moist, warmly spiced pumpkin bread with a tender crumb—perfect for fall mornings.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

1 ½ cups granulated sugar

½ cup vegetable oil

2 large eggs

1 cup Libby’s 100% Pure Pumpkin Puree

⅓ cup water

Optional: ½ cup chopped nuts or chocolate chips

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

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, mix sugar, oil, eggs, pumpkin puree, and water until smooth.

4. Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.

5. Fold in nuts or chocolate chips if desired.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

8. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months.

For a dairy-free version, ensure all add-ins are dairy-free.

To make muffins, pour batter into muffin tins and bake for 20–25 minutes.