Description
Learn how to bake delicious pumpkin bread with this easy recipe. Moist, flavorful, and perfect for fall. Discover the secret ingredient for extra richness!
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) baking powder
- 1 teaspoon (5 ml) ground cloves
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground nutmeg
- 1 1/2 sticks (170g) unsalted butter, softened
- 2 cups sugar (400g)
- 2 large eggs
- 1 (425g) can 100% pure pumpkin
Instructions
- Set your oven to 325°F and position the oven rack in the center. Thoroughly coat two 8 x 4-inch loaf pans with butter and sprinkle with flour, or use a flour-infused baking spray.
- In a medium-sized bowl, blend together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg using a whisk until everything is evenly mixed; put this aside.
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar on a medium setting until they are just combined. Add the eggs one by one, ensuring each is well mixed before adding the next. Beat until the mixture is extremely light and fluffy, which should take a few minutes. Incorporate the pumpkin at this stage. It’s normal if the mixture appears slightly grainy or separated.
- Introduce the flour mixture to the pumpkin blend and mix on a low speed until everything is well combined.
- Pour the batter evenly into the prepared pans and bake for 65 to 75 minutes, or until a tester inserted into the center comes out clean. Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack for complete cooling.
- Right out of the oven, enjoy the loaves with their perfectly crisp crust. If you have leftovers the next day, toasting slices will restore that fresh-baked texture.
- **Freezer-Friendly Tip:** You can freeze the bread for up to 3 months. Once fully cooled, wrap it tightly with aluminum foil, freezer wrap, or place it in a freezer bag. To serve, let it thaw overnight in the refrigerator.
Notes
- Make sure the butter is at room temperature for a smooth batter.
- Use pure pumpkin, not pie filling, for the best flavor.
- Add vanilla extract for a more intense taste.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 166
- Fat: 6 g
- Protein: 2 g
Keywords: pumpkin bread recipe, moist pumpkin bread, easy pumpkin loaf, homemade pumpkin bread, classic fall dessert