Description
This classic Pumpkin Bread recipe yields two moist and flavorful loaves, perfect for cozy fall mornings or holiday gatherings. Made with warm spices like cinnamon, nutmeg, and cloves, it combines pumpkin puree with a tender crumb that’s sure to become a family favorite. Easy to prepare, this bread is perfect for novice or seasoned bakers alike.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Wet Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin puree
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F (163°C). Position an oven rack in the middle. Grease two 8 x 4-inch loaf pans generously with butter, then dust them with flour to prevent sticking. Alternatively, use a baking spray with flour incorporated.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well combined. Set aside.
- Cream butter and sugar: In a large mixing bowl using an electric mixer, beat the softened butter and sugar on medium speed until just blended.
- Add eggs and pumpkin: Add eggs one at a time, beating well after each addition. Continue beating the mixture until it becomes very light and fluffy, which usually takes a few minutes. Then beat in the pumpkin puree. Don’t worry if the mixture looks grainy or curdled at this stage.
- Combine batter: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing to keep the bread tender.
- Fill pans and bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes or until a cake tester inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for about 10 minutes. Then turn them out onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Spices can be adjusted to taste; adding more cinnamon or nutmeg intensifies the warm flavors.
- Check doneness starting at 65 minutes as ovens may vary.
- Store pumpkin bread wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (about 1/16th of a loaf)
- Calories: 210
- Sugar: 17g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
