Description
This pumpkin bread recipe is rich, buttery, and spiced just right. Perfect for fall or anytime you crave a cozy, quick loaf. It’s freezer-friendly and tastes even better the next day.
Ingredients
2 cups all-purpose flour, spooned and leveled
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin
Instructions
Preheat oven to 325°F. Grease two 8×4-inch loaf pans with butter and dust with flour (or use baking spray with flour).
In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until blended. Add eggs one at a time, beating well. Mix in pumpkin.
Add dry mixture to wet ingredients and mix on low speed until combined.
Divide the batter evenly into prepared pans.
Bake 65–75 minutes, until a toothpick inserted into the center comes out clean.
Let loaves cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Toast slices the next day for that fresh-baked texture again.
Notes
To freeze: Once cooled, wrap loaves tightly in foil or store in freezer bags. Keeps up to 3 months.
Great with a pat of butter, maple glaze, or cream cheese spread.
Optional: Stir in chocolate chips, walnuts, or swirl in sweetened cream cheese before baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin bread, fall baking, quick bread, cozy loaf