A timeless, moist pumpkin bread with warm spices and a tender crumb—perfect for cozy mornings.

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

½ cup vegetable oil (or melted butter)

1 ½ cups granulated sugar

2 large eggs

1 cup canned pumpkin puree (not pie filling)

¼ cup water (or milk for extra richness)

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

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

3. In another bowl, beat together oil (or butter), sugar, eggs, pumpkin puree, and water until smooth.

4. Gradually add dry ingredients to wet ingredients, stirring just until combined.

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

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

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

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

For muffins, bake at the same temperature for 20–25 minutes.

For a healthier version, swap half the flour for whole wheat and reduce sugar to 1 cup.