This is the softest, moistest pumpkin bread you will ever taste. It’s perfectly spiced and the easiest recipe to make. Pumpkin is so healthy and loaded with beta carotene, fiber, potassium, iron, and calcium. It’s not just for the fall season!
INGREDIENTS
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- cloves
- cinnamon
- nutmeg
- Unsalted butter
- Sugar
- Eggs
- 100% Pure Pumpkin
- Optional: Chocolate chips, nuts, or raisins
HOW TO MAKE PUMPKIN BREAD
Use a stand mixer fitted with the paddle attachment or a handheld mixer with a large bowl.
- Preheat the oven to 325 degrees F.
- Grease 2 (8 x 4-inch) loaf pans.
- Combine dry ingredients: flour, salt baking soda, baking powder, cloves, cinnamon, and nutmeg; whisk, set aside.
- In a stand mixer, beat the butter and sugar.
- Add eggs one at a time.
- Beat in the pumpkin; it will look grainy and curdled.
- Add the flour mixture and mix until combined.
- Stir in any add-ins, if using, with a spatula.
- Pour into greased pans.
- Bake for 65-75 minutes, until cake tester comes out clean.
- Let loaves cool 10 minutes in pan before cooling on wire rack.
OPTIONAL ADD-INS
- Chocolate Chips: dark, milk chocolate, or semi-sweet
- Butterscotch chips
- Raisins: brown or golden
- Nuts: chopped walnuts or pecans
- Streusel on top before baking
- Cream cheese frosting
HOW TO STORE PUMPKIN BREAD
- At room temperature: store in an airtight container for up to 3 days.
- In the refrigerator: store in an airtight container for up to 1 week.
- In the freezer: wrapped in plastic wrap, then aluminum foil for up to 3 months.
Pumpkin Bread
This is the softest, moistest pumpkin bread you will ever taste. It's perfectly spiced and the easiest recipe to make. Pumpkin is so healthy and loaded with beta carotene, fiber, potassium, iron, and calcium. It's not just for the fall season!
Servings: 2 (8×4-inch) loaves
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp of each ground cloves, cinnamon, nutmeg
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 eggs
- 1 (15 oz) can 100% pure pumpkin
Optional add-ins:
- 1 cup chocolate chips, butterscotch chips, chopped nuts, or raisins
Optional topping:
- Streusel crumb, before baking
- Cream cheese frosting
Instructions
- Preheat the oven to 325 degrees F. Grease 2 (8 x 4-inch) loaf pans. In a medium bowl combine flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg; whisk and set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar on medium speed just until blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, for a few minutes. Beat in the pumpkin. The mixture will look grainy and curdled.
- Add the flour mixture and mix on low speed until combined. Remove bowl from stand. If adding in chocolate chips, nuts, or raisins, use a spatula to fold into the batter. Pour the batter evenly into the greased pans.
- Bake for 65-75 minutes or until a cake tester inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes. Cool completely on wire racks before slicing.
Notes
To freeze: Cool loaves completely, wrap in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in refrigerator.
Yeeesssss! I LOVE pumpkin!!! I’ve already made this two times and soon to be a third (I just finished off the second batch 😂). My 4 year loves this pumpkin bread so much he specifically asks for it and even helps me make it! 💚 Thank you for this delicious recipe. I followed one of your suggestions and added a streusel topping. 😋
It’s such a soft and delicious bread. The streusel is a fab idea! Love it!