📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. Grease and flour a 9x5 inch loaf pan. This step is crucial to prevent the bread from sticking. I like to use a baking spray with flour already in it for convenience.
3. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Make sure to break up any clumps in the flour or spices. No one wants a mouthful of cinnamon!
4. In a separate bowl, whisk together 1 1/2 cups granulated sugar, 1 cup pumpkin puree (not pumpkin pie filling!), 1/2 cup vegetable oil, 1/4 cup water, and 2 large eggs. Ensure that the eggs are well beaten for a smooth batter. I once forgot the eggs and the bread came out flat! Dont do that!
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in a tough bread. A few streaks of flour are okay at this point.
6. Fold in 1/2 cup chopped walnuts or pecans, if desired. This adds a nice crunch and nutty flavor. I sometimes add chocolate chips instead – its a crowd-pleaser!
7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle a few extra nuts on top for decoration, if you like. I think it looks fancy.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Every oven is different, so start checking for doneness around 50 minutes. If the top is browning too quickly, tent it with foil.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart. I usually let it cool completely before slicing, but warm pumpkin bread is hard to resist!