Pumpkin Bread
This delightful pumpkin bread combines warm spices and sweet pumpkin for a comforting treat perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 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
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
Instructions
Preparation
- Preheat the 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 to prevent sticking.
- In a medium bowl, mix together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined and set aside.
- In a large mixing bowl, beat the softened butter and sugar on medium speed until just blended.
- Add the eggs one at a time, beating well after each addition until fluffy.
- Mix in the pumpkin until well blended.
- Gradually add the flour mixture and mix on low speed until just combined.
- Divide the batter evenly into the prepared pans.
Baking
- Bake for 65-75 minutes, or until a cake tester comes out clean when inserted into the center.
- Allow the bread to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Notes
For best results, store the bread properly; it can be frozen for up to 3 months. Thaw overnight in the fridge before serving. Make sure your butter is at room temperature for easier mixing. Don’t overmix your batter; resist the urge once the flour is added to keep the bread light and fluffy. Adding nuts or chocolate chips can give your pumpkin bread an extra twist.