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.

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 (such as Libby’s)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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