Description
This classic pumpkin bread recipe features a moist, flavorful loaf infused with warm spices like cinnamon, nutmeg, and cloves. Perfect for autumn or holiday baking, the bread has a crisp crust and tender crumb, delivering comforting sweetness with every slice. Made with simple pantry staples and canned pure pumpkin, it’s easy to prepare and can be stored in the freezer for up to three months.
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 (such as Libby's)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F and position a rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a flour-containing baking spray like Pam with Flour to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well combined. Set aside.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened butter and sugar on medium speed until just combined.
- Add Eggs and Pumpkin: Add eggs one at a time, beating well after each addition. Continue beating the mixture until it becomes very light and fluffy, which will take a few minutes. Then beat in the canned pumpkin. The batter may appear grainy or curdled—that’s normal and nothing to worry about.
- Combine Flour Mixture: Lower the mixer speed to low and gradually add the dry flour mixture, mixing just until combined. Avoid overmixing to keep the bread tender.
- 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 Loaves: Allow the loaves to cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
- Serving Tip: Freshly baked pumpkin bread has a delightfully crisp crust. To recreate that fresh-baked texture after a day or more, toast individual slices before serving.
- Freezer Storage: Once the loaves are completely cooled, wrap them securely in aluminum foil, freezer wrap, or place them in a freezer bag. They can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once flour is added to prevent dense bread.
- You can substitute spices according to taste, but keeping the warm autumn spices is essential for classic flavor.
- The bread freezes well; slice before freezing for convenience.
- Use pure canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
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
