Pumpkin Bread
A soft, spiced loaf packed with pumpkin flavor, perfect for fall or any cozy occasion!
Equipment
- Loaf pans
- Mixing Bowls:
- Whisk
Ingredients
- 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
- 3/4 cup unsalted butter softened
- 2 cups sugar
- 2 large eggs
- 1 can 100% pure pumpkin (15 oz)
Instructions
- Preheat your oven to 325°F (163°C) and grease two 8x4-inch loaf pans.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined.
- In a large bowl, beat softened butter and sugar on medium speed until blended. Add the eggs one at a time, beating well after each addition, then mix in the pumpkin.
- Gradually mix in the flour mixture on low speed until just combined.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness starting at 60 minutes.
- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.