Ingredients
- 2 ⅔ cups granulated sugar
- ⅔ cup salted butter softened
- ⅔ cup water
- 15 oz pure pumpkin puree 1 can, not pumpkin pie filling
- 4 large eggs
- 3 ⅓ cups King Arthur all-purpose flour
- 4 ½ teaspoons baking powder see notes
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
4 Disposable 2 lb loaf pans In my opinion, this size loaf pan is perfect for making pumpkin bread
Disposable mini loaf pans For mini loaves, like the ones I make for the college students
Extra Large Baking Sheet You don't HAVE to use one, but when using disposable pans I like putting them on a baking sheet so they don't bend on me when I'm putting them in or getting them out.
Farberware Mixing Bowls I love these mixing bowls and use them almost all the time.
Whisk If you are not going to use a hand mixer or a stand mixer, you'll need a good whisk.
Pyrex Measuring Cups My Pyrex measuring cups are perfect when measuring liquid.
Farberware Measuring Cups These are my trusted set of measuring cups for most small amounts.
Measuring Spoons A good set of measuring spoons makes everything easier.
Method Start Cooking
- Preheat the oven to 350°F. Grease the bottoms of four 2 lb disposable loaf pans (or two regular 9x5 loaf pans).
- In a large mixing bowl, stir together the sugar, butter, water, pumpkin, and eggs until well blended.
- Add the flour, baking powder, salt, cinnamon, and cloves. Whisk until you have a thick, smooth batter with no dry streaks.
- Fill each pan about two-thirds full. Set the disposable pans on a large sheet pan so they don't bend going in and out of the oven.
- Bake at 350°F for 1 hour (1 hour 10 minutes for two regular loaves), until a toothpick in the center comes out clean.
- Let the loaves cool before slicing. Each loaf cuts into about 12 slices.
Nutrition
Video
Notes
Baking powder instead of baking soda: Georgia's original card calls for 2 teaspoons baking soda plus ½ teaspoon baking powder. I don't love baking soda because I think it can taste bitter, so I always double the baking powder in its place, which gives you 4½ teaspoons baking powder total.
Use pure pumpkin: plain canned pumpkin, not pumpkin pie filling. You season it yourself with the cinnamon and cloves.
Pan sizes: one batch makes four 2 lb loaves (what I make) or two regular 9x5 loaves, which bake for 1 hour 10 minutes. For mini loaves, start checking early with a toothpick.
Add-ins: Georgia's card says you can stir in ⅔ cup chopped nuts or raisins with the dry ingredients.
Once the loaves cool, wrap one up and give it away. One batch, one bake, and you have a gift ready for a neighbor, a friend, or anyone who needs a little fall.
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