Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 cup vegetable oil
- 2/3 cup water
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, mix eggs, pumpkin puree, oil, and water until smooth.
- Pour wet ingredients into the dry and stir just until combined. Fold in nuts if using.
- Divide batter evenly between prepared pans.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Reduce sugar to 2 1/2 cups for less sweetness.
- Use apple cider instead of water for extra flavor.
- Add chocolate chips or a cinnamon-sugar streusel topping for variation.
- Make muffins by baking in lined tins for 20–25 minutes at 350°F.
- Swap vegetable oil with melted coconut oil or applesauce for a twist.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
