Description
A classic homemade pumpkin bread featuring warm spices like cinnamon, nutmeg, and cloves, combined with moist pumpkin puree and a tender crumb. Perfect for cozy fall mornings or as a sweet snack any time of the year, this recipe yields two deliciously moist loaves with a crisp crust.
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 the 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, or 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 well combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and sugar on medium speed until just blended.
- Add eggs: 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.
- Incorporate pumpkin: Beat in the pumpkin puree. The batter may look grainy or curdled at this point, but this is normal.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
- Fill pans and bake: Divide the batter evenly between the prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Cool the loaves: Let the loaves cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
- Freezer-friendly instructions: Once completely cooled, wrap the loaves securely in aluminum foil, freezer wrap, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- This pumpkin bread is loved by both kids and adults.
- Fresh from the oven, the bread has a crisp crust that can be revived by toasting slices after a day or two.
- The bread freezes well, making it convenient for make-ahead treats.
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
