This is a must bake recipe! My family could barely wait for this WF Pumpkin Loaf to come out of the oven before they sliced it open. Thank goodness this recipe makes two loaves so we could snap a photo for you! This is honestly the easiest and moistest pumpkin bread we could come up with after a few test runs. A perfectly spiced alternative to the pandemic banana bread!

Again—this recipe makes two loaves! One for you and one to giveaway. Enjoy,


  • 1 15 ounce can pumpkin purée*

  • 4 eggs

  • 1 cup vegetable oil

  • 2/3 cup water

  • 1 ½ cup brown sugar

  • 1 ½ cup granulated sugar

  • 3 ½ cups all purpose flour

  • 2 teaspoons baking soda

  • 1 ½ teaspoons salt

  • 1 teaspoon ground cinnamon**

  • 1 teaspoon ground nutmeg**

  • 1 teaspoon ground cloves**

  • ¼ teaspoon ground ginger*

  • Raw, hulled pumpkin seeds (optional)


Preheat oven to 350F. Grease and line with parchment paper (for easy removal) TWO 9×5 loaf pans.

In a large bowl, mix together pumpkin purée, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt and last 4 ingredients. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans. Sprinkle with pumpkin seeds if desired.

Bake for about 55 minutes. Loaves are done when the toothpick inserted in comes out clean.

*Ensure that you’re using pumpkin PURÉE—not pumpkin pie filling!
**You can also substitute the last 4 ingredients with pumpkin spice if you have that handy in your spice drawer.

Seriously…bake this and tag us. We just know you’re going to love it!

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