A loaf of pumpkin bread resting on a rustic wooden board, with a deep brown top and a soft crumb, set against a backdrop of an orange pumpkin.
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The Best Pumpkin Bread

Fall is the perfect time for warm, spiced pumpkin bread, and this recipe delivers just that! It’s simple and delicious, focusing on classic fall spices and rich pumpkin puree. Whether you’re baking for yourself or to share, this easy recipe will become a fall favorite. No fancy extras, just pure pumpkin goodness baked to perfection!

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 15 oz pumpkin puree 
A top-down view of ingredients for pumpkin bread, including flour, eggs, butter, pumpkin puree, and various spices, neatly arranged on a black countertop.

Tools You’ll Need

  • Large mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer
  • (2) 9×5-inch loaf pan
  • Spatula
  • Measuring cups and spoons

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg. Set aside.
  3. Cream the butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy—about 2-3 minutes.
  4. Add the eggs. Beat in the eggs one at a time, ensuring each one is well incorporated.
  5. Stir in the pumpkin. Add the pumpkin puree and mix until smooth.
  6. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  7. Pour into the pan. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake. Place the loaf in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the bread with foil around the 40-minute mark.
  9. Cool and serve. Allow the bread to cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Slice and enjoy!
Two freshly baked loaves of pumpkin bread in silver loaf pans, cooling on a wire rack against a dark countertop.

Betty’s Pro Tips

  • Spice it up: Love a spicier loaf? Add a pinch of ground ginger or allspice to give it a little extra warmth.
  • Storage: Keep your pumpkin bread fresh by storing it in an airtight container. It stays good at room temperature for up to 3 days or can be frozen for up to 3 months.
  • Perfect texture: Avoid overmixing the batter for a tender, soft crumb. Overmixing can make your bread dense.
  • Next-day treat: This pumpkin bread is even better the day after it’s baked, as the flavors continue to develop!

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