Pumpkin Bread Recipe

Ash Tyrrell

Pumpkin Bread Recipe

This spiced pumpkin bread is a recipe I hold near and dear to my heart, a treasure passed down from my grandmother. Every time I bake it, the house fills with the sweet and spicy aroma of autumn, instantly transporting me back to my childhood kitchen.

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Prep Time 20

Cook Time 1 5

Servings: 2

Ingredients Method Notes

Ingredients

2 cups all-purpose flour: This provides the structure for the bread. Spoon it into your measuring cup and level it off to avoid a dense loaf.
½ teaspoon salt: Balances the sweetness and enhances the other flavors.
1 teaspoon baking soda: This leavening agent helps the bread rise and gives it a tender texture.
½ teaspoon baking powder: Works with the baking soda to provide extra lift.
1 teaspoon ground cloves: Adds a warm pungent spice note that is essential to the classic pumpkin spice flavor.
1 teaspoon ground cinnamon: Brings a sweet and woody warmth that is a hallmark of autumn baking.
1 teaspoon ground nutmeg: Offers a slightly sweet nutty flavor that complements the pumpkin perfectly.
1½ sticks ¾ cup unsalted butter, softened: Using softened butter allows it to cream properly with the sugar for a lighter texture.
2 cups sugar: Provides sweetness and helps create a tender moist crumb.
2 large eggs: Act as a binder and add richness and structure to the bread.
1 15-oz can 100% pure pumpkin puree: This is the star of the show. Be sure to use pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.

Method

First, position an oven rack in the middle of your oven and preheat it to 325°F. Generously grease and flour your two loaf pans to prevent the bread from sticking. Using a baking spray that contains flour is a great shortcut.
In a medium-sized bowl, gather your dry ingredients: the all-purpose flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg. Whisk them together until they are well combined. This step ensures the spices and leavening agents are evenly distributed throughout the batter.
In a large bowl using an electric mixer, beat the softened butter and sugar together on medium speed until they are just blended. Next, add the eggs one at a time, making sure to beat well after each addition. Continue beating for a few minutes until the mixture becomes light and fluffy.
Beat the pumpkin puree into the butter and sugar mixture. Don't be concerned if the batter looks a little grainy or curdled at this stage; this is completely normal. Add the dry ingredient mixture to the wet ingredients and mix on low speed until everything is just combined, being careful not to overmix.
Divide the batter evenly between your two prepared loaf pans. Place them in the preheated oven and bake for 65 to 75 minutes. You'll know the bread is done when a cake tester or wooden skewer inserted into the center of a loaf comes out clean.
Let the loaves cool in their pans for about 10 minutes before turning them out onto a wire rack. This initial cooling period helps the bread set. Allow them to cool completely on the rack before slicing and serving.

Notes

I always recommend using room temperature eggs. They incorporate more easily into the batter, resulting in a lighter and more even texture throughout the bread.
Don't overmix the batter once you add the flour. I mix just until the streaks of flour disappear. Overmixing can develop the gluten too much, leading to a tough, dense loaf instead of a tender one.
I’ve found that the brand of pumpkin puree can make a difference. I prefer using Libby's 100% Pure Pumpkin because it has a consistently thick texture and rich flavor that I can rely on every time.
For an extra crisp crust on day two, I like to toast individual slices in a toaster or a hot pan with a little butter. It brings back that fresh-from-the-oven texture.