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Pumpkin Bread Recipe – Rich, Spiced & Easy | 5-Star Favorite Bake

Pumpkin bread loaf with sliced pieces on cutting board in warm kitchen light
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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

Scale

  • 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

  1. Preheat oven to 325°F. Grease two 8×4-inch loaf pans with butter and dust with flour (or use baking spray with flour).

  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

  3. In a large bowl, beat butter and sugar until blended. Add eggs one at a time, beating well. Mix in pumpkin.

  4. Add dry mixture to wet ingredients and mix on low speed until combined.

  5. Divide the batter evenly into prepared pans.

  6. Bake 65–75 minutes, until a toothpick inserted into the center comes out clean.

  7. Let loaves cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

  8. 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.

Nutrition

Find it online: https://www.recipesloop.com/pumpkin-bread-recipe/