Pumpkin Bread

Perfect-Pumpkin-Bread

This Pumpkin Bread is an old family recipe that’s been passed down through the generations. I still remember baking it with my mother as a little girl, and wrapping the loaves up in foil to bring to every neighborhood holiday party. Now I bake it 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. Watch us in the STEP-BY-STEP VIDEO!

Pumpkin Bread

Print Recipe
Servings: Makes 2 8x4-inch loaves
Prep Time: 20 Minutes
Cook Time: 65 - 75 Minutes
Total Time: 1 Hour 30 Minutes

Ingredients

  • 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)

Instructions

  1. Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
  2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
  3. 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.
  4. At low speed, beat in flour mixture until combined.
  5. 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.
  6. 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.

 

 


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  • mike

    I added less sugar 3/4 cup sugar, 3/4 stevia, I also used butternut squash as no store actually stocked pumpkin, I also used 1 cup of whole wheat flour, 1 cup of plain flour. When using fresh pumpkin best to steam it 12 minutes in microwave, blend with a stick blender, then give it 3 more minutes to concentrate the puree. Although the colour wasn’t as intense as the one depicted yet it still looked and tasted great. Perhaps the addition of pumpkins seeds, nuts and raisens, would enhance the texture. The family loved the recipe – thank you

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