Growing up I was not a big fan of pumpkin, but as I have gotten older it is my go to fall baking ingredient. With the first official day of fall this past weekend and the dip in temperature, I have been in the mood to bake more than usual. I love going into this cozy time of year and am often reminded of the comforts I like to make. I am drawn to pumpkin bread because it is very easy as far as baking goes and does not require a ton of ingredients. The bread spends more time in the oven than you do prepping in the kitchen – which is my favorite kind of baking!
Pumpkin Bread Recipe (yield 2 loafs)
*This recipe makes two loafs of bread so I will sometimes cut it in half or save half the batter to make at a later date
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/4 tsp. pumpkin pie spice
- 1 1/2 sticks unsalted butter (softened)
- 2 cups granulate sugar
- 2 eggs
- 1 can (15 oz) pure pumpkin (not the pie filling)
Directions: Preheat oven to 325 degrees. Grease two loaf pans. I swear by the Emile Henry Loaf Pan – the bread and pound cake I make in these always bake evenly and never get stuck to the bottom or the sides.
In a medium bowl combine the flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg and pumpkin pie spice. Whisk until well combined, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy. Add the eggs one at a time, until evenly mixed. Continue beating for a few minutes until light in color. Mix in the pumpkin. Add in flour and mix until well combined, scraping down the sides of the bowl one final time. Divide the batter evenly between the pans and smooth out the tops. Bake on the center oven rack for 60-70 mins or until a toothpick comes out clean. Once done baking transfer to a cooling rack after about 10 minutes and let cool completely before slicing.