Description
This classic pumpkin bread recipe yields two moist and flavorful loaves, perfect for autumn mornings or cozy afternoons. Infused with warm spices like cinnamon, nutmeg, and cloves, and made with pure pumpkin puree, this easy-to-make bread offers a tender crumb and a subtly sweet taste that pairs wonderfully with butter or cream cheese.
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 (I use Libby's)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and place an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter, then dust them with flour or use a baking spray with flour (such as Pam with Flour or Baker’s Joy) to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well combined. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter and sugar on medium speed until just blended. This step helps incorporate air into the mixture for a light texture.
- Add Eggs and Pumpkin: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy. Then beat in the pumpkin puree. The batter might look grainy or curdled at this point, which is normal.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the bread tender.
- Divide and Bake: Pour the batter evenly into the 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 the Loaves: Remove the loaves from the oven and let them 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 your butter is properly softened to room temperature for easier creaming with sugar.
- You can substitute pumpkin pie spice for the individual ground spices if desired.
- Loaves can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For longer storage, pumpkin bread freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
- Check doneness early at 65 minutes as ovens vary.
Nutrition
- Serving Size: 1 slice (1/16 of a loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
