Pumpkin Bread Recipe

This delightful pumpkin bread recipe captures all the flavors of fall, making it a perfect treat for any occasion. Made with simple ingredients like pumpkin puree, spices, and butter, this bread is moist, flavorful, and easy to make. Whether you’re looking for a tasty breakfast option or a delicious dessert, this pumpkin bread is sure to satisfy your cravings. Follow the step-by-step instructions to bake a batch of this delicious bread and enjoy the warm aroma wafting through your kitchen.

Ingredients

Let’s start with the ingredients you’ll need:

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

Step-by-Step Instructions

Preparing the Oven and Pans

1. Preheat the oven to 325°F and position a rack in the middle.
2. Grease two 8 x 4-inch loaf pans generously with butter and dust with flour.

Mixing the Dry Ingredients

1. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined.

Creaming the Butter and Sugar

1. In a large bowl of an electric mixer, beat the butter and sugar until just blended.
2. Add the eggs one at a time, beating well after each addition.
3. Continue beating until the mixture is light and fluffy.

Adding the Pumpkin

1. Beat in the pumpkin until well combined.

Combining Dry and Wet Ingredients

1. Add the flour mixture to the wet ingredients and mix on low speed until combined.

Baking

1. Divide the batter evenly between the prepared pans.
2. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.

Cooling and Serving

1. Allow the loaves to cool in the pans for about 10 minutes.
2. Transfer the loaves to a wire rack to cool completely.
3. Enjoy fresh out of the oven or toast individual slices for a delicious treat.

Freezer-Friendly Instructions

1. The pumpkin bread can be frozen for up to 3 months.
2. Once cooled, wrap it securely in aluminum foil or freezer wrap.
3. Thaw overnight in the refrigerator before serving.