Pumpkin Bread Recipe

Introduction

Warm, spiced pumpkin bread is a cozy treat perfect for autumn or any time you crave a comforting, flavorful loaf. This recipe yields moist, tender bread with a delightful crisp crust, filled with fragrant spices that celebrate pumpkin’s natural sweetness.

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
• 1½ sticks (¾ cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz) can 100% pure pumpkin (such as Libby’s)

Instructions

1. Step 1: Preheat the oven to 325°F and position a rack in the middle. Generously grease two 8 x 4-inch loaf pans with butter and dust them with flour or use a baking spray with flour.
2. Step 2: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well combined. Set aside.
3. Step 3: In a large bowl, beat the softened butter and sugar on medium speed with an electric mixer until just blended. Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
4. Step 4: Beat in the pumpkin. The batter may look grainy or curdled at this point, which is normal.
5. Step 5: Add the flour mixture and mix on low speed until incorporated.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.
7. Step 7: Let the loaves cool in the pans for about 10 minutes, then remove and cool completely on a wire rack.

Tips & Variations

• For extra moisture, stir in ½ cup of chopped nuts or raisins before baking.
• Use pumpkin pie spice instead of separate cloves, cinnamon, and nutmeg for a simplified spice mix.
• Ensure your measuring cups are level and don’t pack the flour to avoid a dense loaf.
• Toast slices of leftover bread to revive the crisp crust and warm the flavors.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled bread wrapped securely in aluminum foil or a freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving, and toast slices for best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin. Roast pumpkin chunks, then puree until smooth. Measure out 1½ cups to replace the canned pumpkin in this recipe.

Why does my pumpkin bread sometimes turn out dense?

Dense pumpkin bread can result from over-measuring flour, under-mixing, or using expired leavening agents. Spoon flour into the cup and level it off rather than scooping, and ensure baking soda and powder are fresh. Also, avoid over-mixing once flour is added.

Pumpkin Bread Recipe

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★★★★★

4.8 from 53 reviews

• Author: Aiden
• Total Time: 1 hour 25 minutes
• Yield: 2 loaves (8 x 4 inches each) 1x

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Description

This classic pumpkin bread recipe is moist, flavorful, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for autumn or any time you crave a deliciously spiced quick bread, this recipe yields two loaves with a tender crumb and a crisp crust. It’s easy to prepare using simple pantry staples, making it an ideal treat for breakfast, snack, or dessert.

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Ingredients

Scale 1x2x3x

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 (such as Libby’s)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 325°F and position the rack in the middle of the oven. Generously grease two 8 x 4-inch loaf pans with butter, then dust them with flour to ensure the bread doesn’t stick. Alternatively, you can use a baking spray that contains flour.
2. 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 well combined. Set this mixture aside for now.
3. Cream Butter and Sugar: In a large mixing bowl with an electric mixer, beat the softened butter and sugar on medium speed until just blended together.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Continue beating the mixture until it becomes very light and fluffy, which should take a few minutes to achieve.
5. Incorporate Pumpkin: Beat in the canned pumpkin. The batter might appear grainy or curdled at this stage, but this is normal and will not affect the final texture.
6. Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix until just combined to avoid overworking the batter.
7. Divide and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the preheated oven and bake for 65 to 75 minutes. Check for doneness by inserting a cake tester or toothpick into the center; it should come out clean.
8. Cool the Bread: Remove the loaves from the oven and let them cool in their pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
9. Serving Suggestion: The fresh pumpkin bread will have a crisp crust when warm. If stored beyond a day, you can lightly toast slices to restore that fresh-baked texture and flavor.
10. Freezing Instructions: Once the bread has completely cooled, wrap each loaf tightly in aluminum foil or freezer wrap, or place in a freezer bag. Freeze for up to 3 months. When ready to eat, thaw the loaf overnight in the refrigerator.

Notes

• Using room temperature butter ensures better mixing and a lighter texture.
• Do not overmix the batter when adding dry ingredients to avoid a dense loaf.
• Use fresh spices for the most vibrant flavor.
• This bread freezes well and can be thawed in the refrigerator before serving.
• To prevent sticking, ensure the loaf pans are well greased and floured or use a baking spray with flour.
• Adjust baking time slightly if using different sized pans.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: pumpkin bread, spiced bread, pumpkin spice, autumn recipe, quick bread, moist pumpkin bread