Pumpkin Bread Recipe

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1-1/2 sticks (3/4 cup) unsalted butter, softened

2 cups sugar

2 large eggs

1 15-oz can 100% pure pumpkin (I use Libby’s)

Instructions:

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.

Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a 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.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree if you prefer.

Make sure to cook and puree the fresh pumpkin until it’s smooth before using it in the recipe.

Is it necessary to use an electric mixer, or can I mix the batter by hand?

You can certainly mix the batter by hand if you don’t have an electric mixer.

It might require a bit more effort, but it can be done.

Can I substitute the butter with a healthier option like oil or applesauce?

While you can experiment with substitutions, using butter in the recipe contributes to its flavor and texture.

Replacing it with oil or applesauce may alter the final result.

What can I use instead of ground cloves if I don’t have them on hand?

You can use a combination of ground spices like allspice, nutmeg, or extra cinnamon if you don’t have ground cloves.

Adjust the quantities to taste.

Can I add nuts or chocolate chips to the batter for extra flavor?

Absolutely! Chopped nuts or chocolate chips can be added to the batter for added texture and flavor.

Mix them in just before pouring the batter into the loaf pans.

Can I use a different type of sugar, like brown sugar or a sugar substitute?

You can experiment with different types of sugar, but keep in mind that it might affect the taste and texture of the bread.

Brown sugar will add a caramel flavor, and sugar substitutes may alter the sweetness.

What can I use as a cake tester if I don’t have one?

If you don’t have a cake tester, you can use a toothpick or a clean knife.

Insert it into the center of the bread, and if it comes out clean, the bread is done.

Can I use a different size of loaf pan if I don’t have 8 x 4-inch pans?

Yes, you can use different sizes of loaf pans, but be aware that the baking time may vary.

Adjust the time accordingly, and you can use a toothpick or cake tester to check for doneness.

Can I reduce the amount of sugar without affecting the final result?

Reducing the sugar will impact the sweetness and moisture of the bread.

You can experiment with reducing the sugar, but it may lead to changes in texture and flavor.

Can I add raisins, nuts, or chocolate chips to the batter?

Yes, you can add raisins, nuts, or chocolate chips to the batter for added texture and flavor.

Fold them in just before pouring the batter into the loaf pans.