Kitchen Goddess
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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 10/17/11 to Kitchen Goddess

World's Best Pumpkin Bread

I'm not joking- this truly is the world's best pumpkin bread. Moist, soft, sweet, spicy...I promise it won't disappoint! 

World's Best Pumpkin Bread


World's Best Pumpkin Bread


15 ounce can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


1. Preheat oven to 350*F. Grease two 9×5 loaf pans.

2. In a large bowl, cream pumpkin, eggs, oil, water and sugar until well combined.

3. In a separate bowl, sift together flour, baking soda, salt and ground spices. Add dry mixture to wet and beat until all flour has been combined. Do not overmix. Pour into prepared pans.

4. Bake for about 50 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before cutting.

jacqui-t-y jacqui-t-y 3 years 32 weeks
i made it and it was absolutely phenomenal!! i would make the same recipe over and over again.
amaebi519 amaebi519 4 years 28 weeks
I made it as pumpkin muffins and they were sensational! Just 40 mins. in the oven for the muffins.
mariavivian mariavivian 4 years 31 weeks
Thank you.
carmabelle carmabelle 4 years 31 weeks
carmabelle carmabelle 4 years 31 weeks
Try using a pumpkin, cooked and pureed
mariavivian mariavivian 4 years 31 weeks
I would like to try this one out but can I use to replace the canned pumpkin puree?