Description
This classic pumpkin bread recipe delivers moist, flavorful loaves infused with warm spices like cinnamon, nutmeg, and cloves. Perfectly tender and subtly sweetened, it’s an ideal treat for autumn or anytime you crave the comforting taste of pumpkin baked goods.
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 (e.g., Libby's)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and position an oven rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour to prevent sticking, or alternatively, use a baking spray containing flour such as Pam with Flour or Baker’s Joy.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until thoroughly combined. Set this aside for later use.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar on medium speed until the mixture is just combined. This ensures a creamy base for your batter.
- Add Eggs and Pumpkin: Add eggs one at a time, beating well after each addition to incorporate air and achieve a light texture. Then beat in the canned pumpkin. The mixture may appear grainy or curdled at this stage, which is normal.
- Combine Dry and Wet: Gradually add the dry flour mixture to the pumpkin batter, mixing on low speed just until combined to avoid overmixing, which can toughen the bread.
- Divide and Bake: Pour the batter evenly into the prepared loaf pans and smooth the tops. Bake in your preheated oven for 65 to 75 minutes, or until a cake tester inserted into the center comes out clean.
- Cool and Serve: Allow the loaves to cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely. Enjoy fresh with a crisp crust or toast slices later for a fresh-baked feel.
- Freezing Tips: Once completely cooled, wrap the loaves securely in aluminum foil or freezer-safe packaging and freeze for up to 3 months. Thaw overnight in the refrigerator prior to serving.
Notes
- Use canned 100% pure pumpkin, not pumpkin pie filling, to ensure the correct texture and sweetness.
- For even more flavor, consider adding chopped nuts or chocolate chips.
- To check doneness, insert a toothpick or cake tester in the center; if it comes out clean, the bread is done.
- Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To refresh day-old bread, toast slices to recreate the crisp crust experience.
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
