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Pumpkin Bread Recipe

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4.1 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 2 loaves
  • Diet: Vegetarian

Description

This classic Pumpkin Bread recipe yields two moist and flavorful loaves, perfect for fall or anytime you crave a spiced sweet treat. Made with pure pumpkin puree and warming spices like cinnamon, nutmeg, and cloves, this bread features a tender crumb with a slightly crisp crust that toasts beautifully. Easy to prepare and freezer-friendly, it’s ideal for breakfast, snack, or dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Wet Ingredients

  • 1½ sticks (¾ cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 (15-oz) can 100% pure pumpkin puree (such as Libby’s)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter, then dust them with flour or alternatively use a flour-containing baking spray to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until well blended. Set aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar on medium speed until just blended. This creates the base for a tender bread.
  4. Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Continue beating for a few minutes until the batter is very light and fluffy. Then beat in the pumpkin puree. The mixture may appear grainy or curdled, which is normal and not a cause for concern.
  5. Mix in Dry Ingredients: Reduce the mixer speed to low and gradually add the flour and spice mixture to the wet ingredients. Mix just until combined, taking care not to over-mix to keep the bread tender.
  6. Divide Batter 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 in the center comes out clean.
  7. Cool the Loaves: Remove the pans from the oven and let the loaves cool in the pans for about 10 minutes. Then turn them out onto wire racks to cool completely, allowing the bread to set and the crust to crisp nicely.
  8. Serving and Storing: Enjoy slices fresh out of the oven with their delicious crispy crust. If stored, toast slices to revive the fresh-baked texture. The bread freezes well for up to 3 months when wrapped securely; thaw overnight in the refrigerator before serving.

Notes

  • You can substitute the unsalted butter with an equal amount of vegetable oil if desired, but butter adds best flavor and texture.
  • Ensure eggs are at room temperature for better incorporation and a fluffier bread.
  • For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter.
  • If you prefer, you may add ½ cup chopped nuts or chocolate chips for additional texture and flavor.
  • Make sure to not overmix the batter after adding dry ingredients to avoid a tough bread.
  • Use pure canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices in the recipe.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-bread-recipe-2/