Pumpkin Bread

  • Butter, softened to room temperature, for the pans
  • 3 ½ cups all-purpose flour, plus more for the pan
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • One 15 ounce can pure pumpkin puree
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 2/3 cup water

Preheat oven to 350 degrees.

Butter and flour two loaf pans.

Whisk together sugar and oil and a large bowl until well combined. Whisk in the eggs and pumpkin until combined.

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half other dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine.

Repeat with the remaining flour and water.

Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.