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Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews
  • Author: Paula
  • Prep Time: 20 Minutes
  • Cook Time: 65 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 2 loaves
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic pumpkin bread recipe features a moist and flavorful quick bread perfect for fall and winter holidays. With warm spices like cinnamon, nutmeg, and cloves, combined with smooth pumpkin puree and tender butter, it bakes into two golden loaves with a deliciously tender crumb. Ideal for breakfast, snacks, or dessert, it’s an easy-to-make treat that brings cozy seasonal vibes to your kitchen.

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 (such as Libby's)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and position a rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter, then dust them with flour. Alternatively, use a baking spray with flour such as Pam with Flour or Baker’s Joy for easy preparation.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until evenly incorporated. 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 step ensures a smooth and creamy base for the batter.
  4. Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition until the mixture is very light and fluffy. Next, beat in the pumpkin puree. The mixture may appear grainy or curdled at this point, which is normal.
  5. Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined to avoid overmixing which can toughen the bread.
  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 into the center comes out clean.
  7. Cool the Loaves: Remove the pans from the oven and allow the loaves to cool in the pans for about 10 minutes. Then carefully turn them out onto a wire rack to cool completely before slicing and serving.

Notes

  • Make sure to measure the flour properly by spooning it into the measuring cup and leveling it off to prevent dense bread.
  • Check the bread with a toothpick or cake tester near the end of baking to avoid over-baking.
  • For a dairy-free option, substitute butter with vegan margarine or coconut oil.
  • Adding chopped nuts or chocolate chips can add texture and flavor variations.
  • The bread stores well covered at room temperature for up to 3 days and freezes nicely for longer storage.

Nutrition

  • Serving Size: 1 slice (1/12 of a loaf)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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