Pumpkin Bread
An easy, delicious, and moist pumpkin bread recipe - completely from scratch, and with easy pantry staples.
Equipment
- 1 electric mixer
- 2 loaf pans
Ingredients
- 2 cups all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ¼ tsp cloves
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1½ sticks unsalted butter softened
- 1½ cups granulated sugar
- ½ cup brown sugar packed
- 1 15 oz can 100% pumpkin or homemade pumpkin puree
- 3 eggs
- ¼ cup finely chopped walnuts or pecans optional
Instructions
- Preheat oven to 325℉ and butter two 8x4 loaf pans.
- In a stand mixer cream butter and sugar. Add in eggs. Once thoroughly beaten and slightly fluffy, beat in the pumpkin.
- In a separate bowl, whisk together dry ingredients. Stir into wet ingredients until just combined. (It may have a texture like a slightly watery cornbread batter.)
- Divide batter between loaf pans and bake for ~70 minutes, or until toothpick inserted in the center comes out clean.
- Allow to cool at least 10 minutes before removing from pan.
Notes
- If desired, you can cut this recipe in half and use the extra pumpkin to make a single pie with my Shareable Pumpkin Pie recipe. Any extra sweetened condensed milk or evaporated milk can be used to make Old Fashioned Caramels and Chocolate Fudge with Pecans! (or used as coffee creamer :) )