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Pumpkin Bread Recipe

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4.6 from 92 reviews

This classic pumpkin bread recipe is rich, moist, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or anytime you crave a comforting, sweet loaf, it combines creamy pumpkin puree with tender crumb and a balanced sweetness. Two easy-to-make loaves are perfect for sharing or savoring throughout the week.

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 puree (e.g., Libby's)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C) and place an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour to prevent sticking, or use a baking spray with flour like Pam with Flour.
  2. 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.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar on medium speed until just blended.
  4. Add Eggs and Pumpkin: 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. Then beat in the pumpkin puree. The mixture may appear slightly grainy or curdled, which is normal.
  5. Combine Mixtures: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined, avoiding overmixing to keep the bread tender.
  6. Transfer 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 Bread: Let the bread cool in the pans for about 10 minutes, then turn the loaves out onto a wire rack to cool completely before slicing and serving.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Do not overmix the batter once the flour mixture is added to prevent a tough texture.
  • You can add nuts, such as walnuts or pecans, for extra crunch if desired.
  • Store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
  • This bread freezes well; wrap tightly and freeze slices for up to 3 months.

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