Can I use fresh pumpkin instead of canned?

Totally! Just roast, puree, and drain well—otherwise, your bread might be more “pumpkin soup.”

How do I make it less sweet?

Cut the sugar down to 2 cups. It’ll still be tasty but less dessert-y.

Yup! Wrap it in plastic, then foil, and freeze for up to 3 months. Perfect for surprise guests—or, you know, surprise cravings.

Try chocolate chips, walnuts, or a streusel topping. Just don’t blame me if you eat half the loaf in one sitting.

A moist and flavorful pumpkin bread perfect for fall baking and snacking.

Scale

Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and water.
Add wet ingredients to dry ingredients and stir until just combined.
Pour batter evenly into prepared loaf pans.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool in pans for 10 minutes, then remove to wire racks to cool completely.

Ensure eggs are at room temperature for better mixing. Do not overmix batter to keep bread tender.

Keywords: pumpkin bread, fall baking, dessert, quick bread, pumpkin puree