Pumpkin Bread
A warmly spiced, moist pumpkin bread made with simple ingredients and classic autumn flavors. This recipe yields two generous loaves with a tender crumb and crispy crust, perfect for toasting or fresh eating.
Equipment
- 2 Loaf pans (8 x 4 inches)
- Electric mixer (stand or hand)
- Measuring cups and spoons (various sizes)
- Medium mixing bowl
- large mixing bowl
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour measured by spooning into the cup and leveling off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup 1½ sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 15-ounce can pure pumpkin puree (such as Libby’s)
Instructions
- Prepare Your Oven and Pans: Set your oven to 325°F (165°C) and place the oven rack in the center position for even heat circulation. Grease two 8x4-inch loaf pans generously with butter, then dust them lightly with flour to prevent sticking. Alternatively, use a non-stick baking spray that contains flour for quick prep.
- Combine the Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, baking soda, baking powder, and the trio of warm spices: cloves, cinnamon, and nutmeg. Ensure everything is thoroughly mixed for a balanced spice distribution throughout the bread.
- Cream Butter and Sugar Until Fluffy: Using an electric mixer, beat the softened butter and sugar on medium speed until the mixture is pale and light in texture. This creaming step helps incorporate air for a tender crumb.
- Incorporate Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the pumpkin puree. The batter may look a bit grainy or curdled here—this is completely normal and will not affect the final bread texture.
- Blend Dry Ingredients Into Wet: Reduce the mixer speed to low and gradually add the flour and spice mixture to the wet ingredients. Mix just until combined; avoid overmixing to keep your bread moist and tender.
- Bake the Loaves: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes. The bread is done when a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Allow the loaves to rest in their pans for about 10 minutes after baking, then transfer them to a wire rack to cool completely. This helps the crust set and prevents sogginess.
Notes
- Spice Variations: Feel free to adjust the spice blend to your taste by adding a pinch of ginger or swapping cloves for allspice.
- Butter Substitutions: For a lighter version, you can substitute half the butter with unsweetened applesauce, but note that texture will be slightly different.
- Storage Tips: Once fully cooled, wrap your pumpkin bread tightly in foil or plastic wrap. It keeps well at room temperature for several days or can be frozen for up to 3 months. For frozen loaves, thaw overnight in the fridge before serving.
- Serving Suggestion: Toast slices lightly to bring out the fresh-baked crispness, especially if the bread has been stored. Serve with butter, cream cheese, or your favorite spread.
- Sugar Options: You can reduce sugar slightly if you prefer a less sweet bread or try substituting part of it with coconut sugar or brown sugar for a deeper flavor.
