Pumpkin Bread
Kids love it, grown-ups love it — this moist, spiced pumpkin bread is hard to beat! Perfect for fall, it yields two loaves with a crisp crust fresh from the oven and a rich, warmly spiced flavor. Source
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Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 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
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (such as Libby’s)
Instructions
- Preheat oven to 325°F. Grease two 8 x 4-inch loaf pans with butter and dust with flour, or use a baking spray with flour.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
- In a large mixing bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, about 2–3 minutes.
- Beat in the pumpkin. The mixture may look curdled — this is normal.
- Add the dry ingredients and mix on low speed until just combined.
- Divide the batter evenly between the prepared pans. Bake for 65–75 minutes, or until a tester inserted in the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then remove and let cool completely on a wire rack.
Tips
- Fresh out of the oven, the loaves have a deliciously crisp crust. Toast individual slices later to recapture that fresh-baked texture.
- Freezer-friendly: Once completely cooled, wrap loaves tightly in foil or place in freezer bags. Freeze up to 3 months. Thaw overnight in the fridge before serving.