Description

Made with oil rather than butter and a full can of pumpkin purée, this quick bread is exceptionally moist and delicious. Spiced with cinnamon and nutmeg, it tastes like fall in loaf form. Best of all, it comes together in one bowl and freezes beautifully.

Notes:

Loaf Pans: I love this USA Pan 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.

Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.

Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn’t matter – use the full can of whichever you purchase.

Make it ahead: I like to mix my batter at night, pour it into greased pans in the morning, then send the pans off to the oven. There is nothing like the smell of cinnamon-spiced pumpkin bread baking away on a fall (or winter!) morning.

Ingredients

2 cups (400 g) sugar
1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil
4 eggs
15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above
3/4 cup (177 g) water
3 cups (384 g) flour
2 teaspoons (11 to 12 grams) baking soda
1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (I use 7 grams salt)
2 teaspoons (7 grams) cinnamon
1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
1/2 teaspoon cloves (optional… I never use)
1/2 teaspoon allspice (optional… I never use)

Instructions

Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Quick Bread
Method: Oven
Cuisine: American