Description
This classic pumpkin bread recipe delivers moist, warmly spiced loaves perfect for fall and anytime you crave a comforting baked treat. Made with pure pumpkin, aromatic spices, and a tender crumb, this easy-to-make bread is delicious fresh or toasted, and can be conveniently frozen for later enjoyment.
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 (such as Libby’s)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and position the oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust them with flour, or alternatively, use a flour-containing baking spray like Pam with Flour or Baker’s Joy to prepare the pans.
- Mix 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 combined. Set this mixture aside.
- Cream Butter and Sugar, Add Eggs and Pumpkin: Using an electric mixer in a large bowl, beat the softened butter and sugar at medium speed until just blended. Add the eggs one at a time, beating well after each addition until the mixture turns very light and fluffy, which may take a few minutes. Then beat in the canned pumpkin. The batter may look grainy and curdled at this stage, which is normal.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet pumpkin mixture and mix on low speed just until combined, avoiding overmixing.
- Divide Batter and Bake: Evenly divide the batter between the two prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes, or until a cake tester or toothpick inserted into the center of the loaves comes out clean.
- Cool the Loaves: Allow the loaves to cool in their pans on a wire rack for about 10 minutes. Then remove them from the pans and let them cool completely on the wire rack.
- Serve and Store: Enjoy the loaves fresh with their crisp crust. If leftover, slices can be toasted to regain that fresh-baked texture. For longer storage, the pumpkin bread can be wrapped tightly and frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- You can substitute the 8 x 4-inch loaf pans with similar size pans, adjusting baking time slightly as needed.
- For a moist crumb, avoid overmixing the batter once the flour is added.
- Use pure canned pumpkin, not pumpkin pie filling, for best results.
- Spices like cloves, cinnamon, and nutmeg can be adjusted to taste or replaced with pumpkin pie spice for convenience.
- Freezing the bread wrapped tightly protects it from freezer burn and maintains flavor.
- This bread can be served plain or with butter or cream cheese spread for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/24th of total recipe)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
