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Pumpkin Bread Recipe

Easy Pumpkin Bread

This pumpkin bread recipe creates the most delicious autumn treat that fills your home with warm spices and creates lasting memories. Perfect for busy home bakers, this quick bread uses simple ingredients to produce two moist, flavorful loaves.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 24 slices
Course: Dessert, Snack
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

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 unsalted butter softened (3/4 cup)
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin puree

Equipment

  • Two 8x4-inch loaf pans
  • Electric mixer or large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wire Cooling Rack
  • Cake tester or toothpick

Method
 

  1. Prepare Your Pans: Preheat your oven to 325°F and position the rack in the middle. Generously grease two 8x4-inch loaf pans with butter and dust with flour. This prevents sticking and ensures easy removal.
  2. Mix the Dry Ingredients: Combine flour, salt, baking soda, baking powder, and all spices in a medium bowl. Whisk thoroughly to distribute the leavening agents evenly. Set this mixture aside.
  3. Create the Wet Mixture: Beat softened butter and sugar in a large bowl until just combined. The mixture will look crumbly at first. Add eggs one at a time, beating well after each addition. Continue beating for several minutes until the mixture becomes light and fluffy.
  4. Add the Pumpkin: Beat in the pumpkin puree. Don't worry if the mixture looks grainy or curdled. This is completely normal and will smooth out as you continue mixing.
  5. Combine Everything: Add the flour mixture to the pumpkin mixture. Mix on low speed until just combined. Overmixing leads to tough bread, so stop as soon as you don't see dry flour.
  6. Bake to Perfection: Divide the batter evenly between prepared loaf pans. Bake for 65-75 minutes, or until a cake tester inserted in the center comes out clean. The tops should be golden brown and spring back lightly when touched.
  7. Cool Properly: Let the loaves cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Notes

Storage: Fresh pumpkin bread has a deliciously crisp crust that softens over time. For best texture, slice and serve within 24 hours of baking.
Freezing: Wrap completely cooled loaves tightly in aluminum foil or freezer bags. Frozen pumpkin bread keeps for up to three months. Thaw overnight in the refrigerator.
Troubleshooting: Dense bread is usually caused by overmixing or using too much flour. Spoon flour into measuring cups and level off for accuracy. Dry texture often results from overbaking - check for doneness at 65 minutes.
Variations: Add 1/2 cup chopped walnuts, mini chocolate chips, or dried cranberries for extra flavor and texture.