Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: 1 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Set to 350°F (175°C). Grease two 9×5 inch loaf pans.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin, eggs, oil, water, and sugar until smooth.
- Add Dry Ingredients: Stir in flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until just combined.
- Add Extras: Fold in nuts or chocolate chips if using.
- Pour and Bake: Divide batter between pans. Bake 60–70 minutes or until a toothpick comes out clean.
- Cool: Let cool in pans for 10 minutes, then transfer to wire rack.
Notes
Don’t overmix the batter—stir just until combined to avoid a dense loaf. And always test with a toothpick to check doneness.