Author's Notes: A simple and delicious pumpkin bread to celebrate fall. Double the recipe to use the whole can of pumpkin puree and make two loaves – one to share and one to keep. This pumpkin bread comes together in one bowl by using a kitchen scale to weigh ingredients right into the bowl instead of using measuring cups – saves on dishes! The pictured loaf was made using a Nordic Ware Honeycomb Loaf Pan.

Eva's Pumpkin Bread Print Recipe

Makes one standard 6 cup loaf.


  • ½ can pumpkin puree (about one cup, or 7.5 oz, 213g)
  • 2 eggs
  • ½ cup (90g) vegetable oil
  • ¼ cup (60g) water
  • 1 cup (200g) white sugar
  • ½ cup (110g) brown sugar
  • 1 tsp baking soda
  • 1 ¾ cup (210g) all-purpose flour
  • ¾ tsp salt
  • Spices:
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • OR
  • 1 ½ tsp Gryffon Ridge pumpkin pie spice


  1. Preheat oven to 350 degrees. Grease and flour a 6-cup loaf pan. If using a detailed loaf pan such as a Nordic Ware pan, prepare your pan with Baker’s Joy spray.
  2. Mix all ingredients except all-purpose flour in a large bowl. Whisk to blend until mixture is fully combined.
  3. Gently fold in flour and mix until no lumps remain.
  4. Pour batter into prepared pan and bake for 55-70 minutes, or until a cake tester comes out cleanly.
  5. Let loaf rest in the pan for 10 minutes, and then remove from the pan to cool fully on a rack.
  6. Cool completely before slicing.