Description

This classic Pumpkin Bread Recipe yields two moist and flavorful loaves, perfect for autumn or any time you crave a spiced, tender bread. Made with warm spices like cinnamon, cloves, and nutmeg paired with pure pumpkin, this bread has a delightful texture and a rich homemade flavor. Easy to prepare from scratch, it is a comforting treat ideal for breakfast, snacks, 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 (Libby’s recommended)

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Instructions

Prepare Oven and Pans: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Grease two 8 x 4-inch loaf pans thoroughly with butter and dust with flour to prevent sticking, or alternatively use a baking spray that contains flour such as Pam with Flour or Baker’s Joy.
Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until fully combined. Set this mixture aside.
Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and sugar together just until blended.
Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then beat for a few more minutes until the mixture becomes very light and fluffy.
Mix in Pumpkin: Beat in the canned pure pumpkin thoroughly. The batter may look grainy or curdled at this point, which is normal.
Incorporate Dry Ingredients: Add the flour and spice mixture to the wet ingredients and mix on low speed just until everything is combined. Be careful not to overmix to maintain a tender bread texture.
Transfer Batter to Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 65 to 75 minutes, or until a cake tester inserted in the center comes out clean.
Cool the Loaves: Let the loaves cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before slicing.

Notes

For best results, measure flour by spooning it into the measuring cup and leveling off rather than scooping directly from the bag to avoid too much flour.
Do not overmix the batter after adding the dry ingredients to keep the bread tender and moist.
You may substitute ground cloves with allspice if desired, but keep the total amount the same.
This recipe yields two 8 x 4-inch loaves, which freeze well for up to 3 months.
If you prefer a sweeter bread, you can increase the sugar by ¼ cup.