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Spiced Pumpkin Bread-One More Pumpkin Bread Recipe Can’t Hurt!

A full-of-flavor, moist pumpkin bread. The recipes makes 2 loaves so you can share one or stash it in the freezer for next week. 

Adapted from Spiced Pumpkin Bread from The Foster’s Market Cookbook by Sara Foster

Ingredients

Scale

3 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 Tablespoon + ½ teaspoon cinnamon

1 Tablespoon + ½ teaspoon nutmeg

Pinch of ground cloves

2 ¼ cup granulated sugar

4 large eggs

1 cup canola oil

One 15-ounce can pumpkin puree

½ cup water

1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 F.
  • Butter and flour two 9 x 3 inch loaf pans (or you can spray them with Pam)
  • Into a medium mixing bowl, add the flour, baking powder, baking soda, salt and spices. Whisk to combine.
  • Put the canola oil, sugar and eggs in a large mixing bowl. Whisk until well combined.
  • Add the water, pumpkin and vanilla to the oil, sugar and egg mixture. Whisk to combine.
  • Add the dry ingredients to the wet and stir to combine. Don’t over mix the batter.
  • Pour the batter evenly into the prepared loaf pans. Bake for 50-60 minutes. Check for doneness at the 50 minute mark by inserting a toothpick into the top of the loaf. If it comes out clean, the bread is done baking. 
  • Remove the bread from the oven and place on cooling racks. Let cool for 10-15 minutes before turning the loaves out of the pans.