Description
This classic pumpkin bread recipe yields two moist and flavorful loaves perfect for fall or anytime you crave a cozy, spiced treat. Featuring warm spices like cinnamon, nutmeg, and cloves, this bread uses canned pure pumpkin and a tender crumb achieved by creaming butter and sugar and careful mixing techniques.
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 (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, or 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 this mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together until just blended, creating a creamy base for the batter.
- Add Eggs: Incorporate the eggs one at a time into 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, which adds air for a tender bread.
- Incorporate Pumpkin: Beat in the canned pure pumpkin. Don’t worry if the batter looks grainy or slightly curdled at this point; this is normal as the wet and dry ingredients begin to combine.
- Combine with Dry Ingredients: Add the prepared flour and spice mixture to the wet ingredients. Mix on low speed just until everything is combined to avoid overmixing which could make the bread dense.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Place them in the oven and bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean, indicating the bread is fully cooked.
- 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 to ensure clean slices and ideal texture.
Notes
- Use canned pure pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- For easier slicing, let the bread cool completely before cutting.
- You can add nuts or chocolate chips for extra texture and flavor if desired.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
