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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.