Description
This classic homemade Pumpkin Bread is moist, flavorful, and perfectly spiced, making it a delightful treat for the fall season or any time you crave the comforting taste of pumpkin and warm spices. Easy to prepare with simple ingredients, this recipe yields two loaves with a crisp crust and tender crumb.
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
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F (163°C) and place an oven rack in the middle position. Grease two 8 x 4-inch loaf pans generously with butter and dust them with flour, or alternatively use a baking spray containing flour.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until well combined. Set aside.
- Cream Butter and Sugar: In a large electric mixer bowl, beat the softened butter and sugar on medium speed until just blended. This step ensures your bread has a tender crumb.
- Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition to incorporate air and achieve a light texture. Then beat in the canned pumpkin. The mixture may look grainy or slightly curdled—this is normal.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the bread moist and tender.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans. Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaves: Allow the loaves to cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely.
- Serving Tip: Fresh from the oven, the loaves have a delicious crisp crust. If not eaten within a day, lightly toasting slices will restore the freshly baked texture.
- Freezing Instructions: Once completely cooled, wrap the loaves securely in aluminum foil or freezer wrap or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Ensure eggs and butter are at room temperature for proper mixing.
- Do not overmix the batter once the flour is added to maintain moistness.
- To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Adaptable for freezer storage, wrapping well to prevent freezer burn.
- Optional: Add chopped nuts or chocolate chips for added texture and flavor.
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
