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Pumpkin Bread Recipe

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3.8 from 53 reviews

This classic pumpkin bread recipe is a favorite for all ages, delivering moist, flavorful loaves with a perfectly crisp crust. Made with warm spices like cinnamon, nutmeg, and cloves, it's ideal for fall baking or anytime you crave a comforting, spiced treat. Easy to prepare, this pumpkin bread is great for breakfast, snacks, or dessert, and freezes well for future enjoyment.

  • Total Time: 1 Hour 30 Minutes
  • Yield: 2 loaves (about 24 slices)

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

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

Instructions

  1. Preheat and prepare pans: Preheat your oven to 325°F (163°C) and position an oven 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 like Pam with Flour or Baker's Joy to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until well mixed. Set aside.
  3. Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and sugar on medium speed until just blended and creamy.
  4. Add eggs and pumpkin: Add the eggs one at a time, beating well after each addition until the mixture is very light and fluffy, which should take a few minutes. Then beat in the pumpkin. The batter may look grainy or slightly curdled at this stage—this is normal.
  5. Incorporate dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined and no streaks remain.
  6. Divide and bake: Pour the batter evenly into the prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted into the center of the loaves comes out clean.
  7. Cool the bread: Allow the loaves to cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.
  8. Serving and storage: The fresh loaves have a crisp crust but toasting slices after a day will bring back the fresh-baked texture. This bread freezes well for up to 3 months when wrapped securely. Thaw overnight in the refrigerator before serving.

Notes

  • This bread is freezer-friendly and can be stored for up to 3 months.
  • Use Libby's 100% pure pumpkin for best flavor and consistency.
  • The batter may appear grainy or curdled after adding pumpkin, which is normal and won’t affect the final result.
  • To prevent sticking, grease and flour pans well or use a baking spray with flour.
  • For a fresh-baked crust after a day, toast individual slices before serving.
  • Author: Amelia
  • Prep Time: 20 Minutes
  • Cook Time: 65 Minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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