Description
This classic homemade pumpkin bread is moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and cloves. Made with pure pumpkin puree and a tender crumb, it’s an ideal autumn treat that bakes up with a deliciously crisp crust and soft interior. Perfect for breakfast, snack, or dessert, this pumpkin bread is easy to prepare and freezer-friendly for later enjoyment.
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 puree (such as Libby's)
Instructions
- Prepare the oven and 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 each with flour, or alternatively, use a baking spray with flour (like Pam with Flour or Baker’s Joy) to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg until thoroughly combined. Set aside this mixture.
- Cream butter and sugar: In a large bowl fitted with an electric mixer, beat the softened butter and sugar on medium speed until just blended. This helps aerate the mixture for a tender crumb.
- Add eggs and pumpkin: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Continue beating the mixture until it becomes very light and fluffy, a few minutes. Then, beat in the pumpkin puree; the batter may look grainy or slightly curdled, which is normal.
- Combine wet and dry mixtures: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the bread tender.
- Bake the batter: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the loaves: Let the loaves cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely before slicing.
- Serve or store: Enjoy the pumpkin bread fresh with its crisp crust or toast leftover slices for a fresh-baked taste. For longer storage, wrap completely cooled loaves tightly in aluminum foil or freezer wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- For the best texture, be careful not to overmix the batter once the flour mixture is added.
- Using pure pumpkin puree (not pumpkin pie filling) ensures the right flavor and consistency.
- If you prefer, you can add nuts or chocolate chips for extra texture and flavor.
- To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Make sure the pumpkin bread is completely cool before freezing to avoid sogginess.
- To refresh leftover bread, toast slices lightly to regain the crisp crust.
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
