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Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 66 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 loaves (about 12 slices per loaf)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic pumpkin bread is moist, flavorful, and perfect for both kids and adults. Infused with warm spices like cinnamon, nutmeg, and cloves, it offers a delightful balance of sweetness and autumnal aroma. The bread has a tender crumb with a slight crisp crust that can be refreshed by toasting. Ideal for breakfast, snacks, or dessert, this pumpkin bread is easy to make and freezes well for later enjoyment.

Ingredients

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

  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 (15-oz) can 100% pure pumpkin (e.g., Libby's)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (165°C) and position a rack in the middle of the oven. Generously grease two 8 x 4-inch (20 x 10-cm) loaf pans with butter and dust them with flour to prevent sticking. Alternatively, you can use a baking spray that contains flour, such as Pam with Flour or Baker's Joy.
  2. Combine 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 everything is well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and sugar on medium speed. Continue mixing just until the ingredients are blended together evenly.
  4. Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation. Continue beating the mixture for a few more minutes until it is very light and fluffy. Next, beat in the canned pure pumpkin. The mixture may look a little grainy or curdled at this stage, but this is normal.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Continue to mix until just combined — avoid overmixing to keep the bread tender.
  6. Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for 65 to 75 minutes. To check for doneness, insert a cake tester or toothpick into the center of the loaves; it should come out clean without any wet batter.
  7. Cool the Loaves: Once baked, let the pumpkin bread cool in the pans for about 10 minutes. Then, carefully remove the loaves from the pans and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Fresh from the oven, the pumpkin bread has a deliciously crisp crust. If the bread lasts beyond a day, you can toast individual slices to regain that fresh-baked texture and flavor.
  • Freezing Instructions: This bread freezes beautifully for up to 3 months. After it has cooled completely, wrap the loaves tightly in aluminum foil, freezer wrap, or place them inside a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Find it online: https://ivysrecipes.com/pumpkin-bread-recipe/