Description
This classic Pumpkin Bread recipe delivers moist, flavorful loaves infused with warm spices like cinnamon, cloves, and nutmeg. Perfect for autumn or any time you crave a comforting, spiced quick bread, it uses simple pantry ingredients and canned pumpkin to create two delicious loaves with a tender crumb and rich texture.
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 (Libby’s recommended)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Grease two 8 x 4-inch loaf pans thoroughly with butter and dust with flour to prevent sticking. Alternatively, use a baking spray that contains flour like Pam with Flour or Baker’s Joy.
- 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 fully combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Continue beating the mixture for a few minutes until it becomes very light and fluffy.
- Incorporate Pumpkin: Beat in the canned pure pumpkin. The batter may appear grainy or curdled at this stage, which is normal.
- Combine with Dry Ingredients: Add the flour and spice mixture to the wet ingredients and mix on low speed just until everything is combined. Avoid overmixing to keep the bread tender.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.
- Cool: Allow the loaves to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before slicing.
Notes
- Use canned 100% pure pumpkin for the best texture; avoid pumpkin pie filling which contains added sugars and spices.
- Do not overmix the batter after adding the flour to ensure tender, moist bread.
- Check doneness by inserting a toothpick or cake tester in the center; it should come out clean or with just a few moist crumbs.
- This bread freezes well; wrap tightly and freeze up to 3 months.
- For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice (about 1/12th of a loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
