Ingredients
Canned Pumpkin: 1 can (15 oz / 425 g) Libby’s 100% Pure Pumpkin
Sugar: 3 cups granulated sugar
Vegetable Oil: 1 cup
Eggs: 4 large eggs
Water: 2/3 cup
All-Purpose Flour: 3 1/2 cups
Baking Soda: 2 tsp
Salt: 1 1/2 tsp
Spices: 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/4 tsp ground ginger
Instructions
1. Prep: Preheat your oven to 350°F (175°C). Grease 4 mini foil loaf pans (or 2 standard 8.5 \times 4.5-inch loaf pans).
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and water until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
5. Fill & Bake: Divide batter evenly among the 4 mini pans (filling each about half to two-thirds full).
Mini Loaf Pans: Bake for 35–45 minutes.
Standard Loaf Pans: Bake for 60–70 minutes.
A toothpick inserted into the center should come out clean.
6. Cool: Allow loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.