There’s something special about sharing pumpkin bread when the air turns crisp and gatherings fill the calendar. This loaf is tender and warmly spiced, with little sparks of candied ginger that make each slice feel festive. Bake a few mini loaves for cozy fall weekends, tuck one into a holiday brunch, or wrap them in butcher paper and ribbon for effortless, made-with-love gifts. Serve with coffee or mulled wine—or add a smear of cream cheese for an extra treat.

Why You’ll Love This Pumpkin Bread

• Ultra-moist crumb with warm spices + candied ginger

• Simple, one-bowl mixing; perfect for mini gift loaves

• Freezer-friendly and great for holiday boxes

Ingredients for Pumpkin Bread

• 1 (15-oz) can pumpkin purée, organic if preferred

• 4 large eggs, at room temperature

• 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 kosher salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves (optional but recommended for that “warm spice blend”)

• 3 tablespoons candied ginger, finely chopped

Yield: Three 7×3-inch mini loaves (about 8–10 servings total, depending on slice size).

How to Make Pumpkin Bread (Step-by-Step)

1. Prep. Heat oven to 350°F. Grease three 7×3-inch loaf pans (or line with parchment and spray).

2. Mix wet. In the bowl of a stand mixer (or large bowl with a whisk), add pumpkin, eggs, oil, water, and sugar; mix until smooth and blended.

3. Mix dry. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using).

4. Combine. With mixer on medium-low, gradually add the dry ingredients to the pumpkin mixture until just combined—do not overmix. Fold in candied ginger.

5. Bake. Divide batter evenly among prepared pans. Bake ~50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & serve. Cool in pans 10 minutes, then transfer to a rack to cool completely. Slice and serve; add cream cheese if you like.

Storage & Freezing

• Room temp: Wrap well; keeps 2–3 days.

• Freeze: Wrap cooled loaves in plastic, then foil; freeze up to 2 months. Thaw at room temp before slicing.

 Variations

• Pecan Crunch: Fold in 1/2 cup chopped pecans.

• Extra Ginger: Add 1/4 teaspoon ground ginger to the dry mix.

• Chocolate Chip: Fold in 1/2 cup mini chocolate chips.

• Citrus Lift: Add 1 teaspoon orange zest to the wet mix.

Gifting & Wrapping Tips

• Wrap each cooled loaf in wax paper, then white butcher paper; tie with ribbon.

• Add a small tag with serve/freeze notes and a best-by date.

• For shipping, cushion in a snug box and avoid warm transit windows.

Serving Ideas

• With coffee, mulled wine, or a smear of cream cheese

• As a cozy sweet alongside a chicken salad plate

• Sliced and lightly toasted with butter for a snack