Pumpkin Bread Recipe

Nothing says comfort like the warm, spiced aroma of pumpkin bread baking in the oven. Whether you're prepping for Thanksgiving or a cozy weekend breakfast, this easy-to-make pumpkin bread offers unbeatable flavor, perfect texture, and makes two moist, golden loaves to share or freeze.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 20 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 167

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Spoon into measuring cup and level for accuracy
0.5 teaspoon fine sea salt
1 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Wet Ingredients

0.75 cup unsalted butter Softened, room temperature
2 cups granulated sugar White sugar works best
2 large eggs Room temperature
15 oz 100% pure pumpkin Not pumpkin pie filling

Method

Preheat your oven to 325°F (163°C). Butter two 8 x 4-inch loaf pans and dust with flour or coat with baking spray.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
In a large bowl, beat the softened butter and sugar with an electric mixer until just blended.
Add eggs one at a time, beating after each addition. Then mix in the pumpkin puree until combined.
On low speed, gradually mix in the dry ingredients until no flour streaks remain. Do not overmix.
Divide batter evenly between pans, smooth the tops, and bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
Let loaves cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

Wrap tightly and let rest overnight for deeper flavor. Try adding ½ cup chopped nuts or chocolate chips. Sprinkle tops with turbinado sugar for crunch. Use plant-based butter to make it dairy-free. Great for muffins—bake 20–25 mins.