If you love pumpkin this time of year, this delicious pumpkin bread recipe is for you!
Pumpkin bread is a beloved autumn treat, known for its moist texture and rich flavors that embody the essence of fall. This article will provide a detailed guide to making the perfect pumpkin bread, including ingredients, directions, and tips for ensuring your bread comes out just right every time.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Salt | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Ground cloves | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1 teaspoon |
| Unsalted butter, softened | 1-1/2 sticks (3/4 cup) |
| Sugar | 2 cups |
| Large eggs | 2 |
| 100% pure pumpkin (Libby’s) | 1 15-oz can |
Instructions:
- Preheat the Oven
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position.
- Generously grease two 8 x 4-inch loaf pans with butter and dust with flour. Alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy.
- Prepare the Dry Ingredients
- In a medium bowl, combine the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- Mix the Wet Ingredients
- In a large bowl of an electric mixer, 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, a few minutes.
- Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
- Combine the Ingredients
- Add the flour mixture and mix on low speed until combined.
- Bake the Bread
- Turn the batter into the prepared pans, dividing evenly.
- Bake for 65–75 minutes, or until a cake tester inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Serving and Storing
- Fresh out of the oven, the loaves have a deliciously crisp crust.
- If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw overnight in the refrigerator before serving.
