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+ servings
Perfect Pumpkin Bread - Make Ahead Freezer Friendly. Makes great gifts for friends and neighbors. Deliciously moist and easy.
Print Recipe
5 from 2 votes

Perfect Pumpkin Bread

Quick, moist and delicious!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: Dessert
Servings: 2 loaves


  • 3 ½ C all-purpose flour
  • 3 C sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 2 teaspoon baking soda
  • 1 tablespoon nutmeg sounds like a lot, but trust me
  • ¼ teaspoon cloves
  • C water
  • 1 C vegetable or canola oil
  • 4 eggs
  • 2 C canned pumpkin not pumpkin pie filling
  • 2 C chopped nuts optional


  • Grease and flour two 9x5 loaf pans and set aside. (I use one 9x5 and 2 little pans)
  • Preheat oven to 350°
  • Combine dry ingredients in a large bowl. Make a well in the center and add wet ingredients.
  • Mix until well blended and there are no more streaks of flour. 
  • Pour into prepared pans and bake on middle shelf in oven for 1 - 1 ½ hours, depending on your oven. Check your loaves at about 50 minutes for doneness. Center of loaf should bounce back when touched lightly.


To freeze: completely cool, then wrap each loaf in freezer paper and saran wrap, then place into a freezer Ziploc bag for extra protection. These should freeze well for up to 6 months. I wouldn't know though, I can never wait that long to eat.