Description
This classic Pumpkin Bread recipe features moist, spiced pumpkin bread with warm flavors of cinnamon, cloves, and nutmeg. Perfect for fall or anytime you want a comforting quick bread, it yields two loaves with a crisp crust and tender crumb. Easy to prepare and freezer-friendly, this pumpkin bread is a family favorite that’s delicious fresh or toasted.
Ingredients
Scale
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 an oven rack in the center. Generously grease two 8 x 4-inch loaf pans with butter and dust them with flour to prevent sticking. Alternatively, use a baking spray with flour like Pam with Flour or Baker’s Joy.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until fully combined. Set this mixture 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. Then add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy.
- Add Pumpkin. Beat in the canned pumpkin until fully incorporated. The batter might look slightly grainy or curdled at this point, but that’s perfectly normal.
- Combine Wet and Dry Ingredients. Add the dry flour mixture to the wet pumpkin mixture and mix on low speed just until combined. Be careful not to overmix.
- 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. Allow the loaves to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- Serve or Store. Enjoy fresh out of the oven for a crisp crust, or toast slices for a fresh-baked taste if the bread has been stored. For longer storage, freeze completely cooled loaves wrapped securely for up to 3 months and thaw overnight in the refrigerator before serving.
Notes
- Kids and adults alike love this moist and flavorful pumpkin bread, making it a perfect treat for any occasion.
- The mixture may look grainy after adding pumpkin—this is normal and will not affect the final texture.
- You can freeze the bread for up to 3 months wrapped tightly; thaw overnight in the fridge before enjoying.
- Use fresh spices for the best flavor, but pre-ground spices from your pantry work well too.
- Be sure to not overmix the batter after adding the flour mixture to keep the bread tender.
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 17 g
- Sodium: 117 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
