This Pumpkin Bread is an old family recipe that’s been passed down through the generations. In fact, one of my strongest childhood memories is baking the loaves with my mom, and then carting them off to every neighborhood potluck, school event and holiday party. Now, I bake the recipe all the time with my own kids. It’s easy — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!
Begin by whisking together the flour, salt, baking powder, baking soda and spices.
In the bowl of an electric mixer, or using a hand mixer, beat together the butter and sugar.
Add the eggs one at a time, beating well after each addition, and continue beating until fluffy.
Beat in the pumpkin; don’t worry if it looks a little grainy.
On low speed, beat in the flour mixture until just combined.
Then transfer the batter to loaf pans.
Bake for 65-75 minutes, or until a cake tester comes out clean.
That’s all there is to it. Enjoy!
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin (I use Libby's)
- Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
- Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
- In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
- At low speed, beat in flour mixture until combined.
- Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
- 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.
- Per serving (24 servings)
- Serving size: 1 slice
- Calories: 166
- Fat: 6g
- Saturated fat: 4g
- Carbohydrates: 26g
- Sugar: 17g
- Fiber: 1g
- Protein: 2g
- Sodium: 117mg
- Cholesterol: 31mg
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