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Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 116 reviews
  • Author: Emily
  • Prep Time: 20 Minutes
  • Cook Time: 65 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 2 loaves (approximately 24 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic Pumpkin Bread recipe is a moist, flavorful quick bread perfect for autumn and holiday baking. Made with warm spices, real pumpkin puree, and a tender crumb, it creates two hearty loaves with a deliciously crisp crust. Easy to prepare and freezer-friendly, this pumpkin bread is ideal for breakfast, snacks, or dessert.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Wet Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 (15-oz) can 100% pure pumpkin (e.g., Libby's)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F 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 alternatively use a baking spray with flour.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg until thoroughly combined. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl of an electric mixer, beat the softened butter and sugar on medium speed until just combined. This helps create a light texture.
  4. Add Eggs and Pumpkin: Beat in the eggs one at a time, blending well after each addition. Continue mixing until the batter is very light and fluffy, which usually takes a few minutes. Then, beat in the pumpkin puree. The mixture might look grainy or slightly curdled at this stage, which is normal.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the pumpkin mixture. Mix on low speed just until combined to avoid overmixing and tough bread.
  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: Allow the loaves to cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
  8. Serving Tip: Freshly baked pumpkin bread has a deliciously crisp crust. For bread that has been stored over a day, toasting individual slices can revive that fresh-baked texture and flavor.
  9. Freezing Instructions: Once completely cooled, wrap the loaves securely in aluminum foil, freezer wrap, or place inside freezer bags. The bread can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator.

Notes

  • The pumpkin bread has a crisp crust fresh out of the oven, which can be revived by toasting slices if stored beyond a day.
  • The bread is freezer-friendly for up to 3 months when properly wrapped and stored.
  • Be careful not to overmix the batter once the flour is added to ensure a tender crumb.
  • Using pure pumpkin puree like Libby’s ensures the best flavor and texture.
  • Ensure your butter is softened, not melted, for best creaming results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 166
  • Sugar: 17 g
  • Sodium: 117 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 31 mg

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