Description
This easy pumpkin bread is a cozy fall staple—moist, spice-filled, and made with simple pantry ingredients. With its warm blend of cinnamon, nutmeg, and cloves, this loaf brings comfort to your mornings, afternoons, or holiday gatherings. Perfect for gifting, freezing, or enjoying fresh from the oven.
Ingredients
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250 g (2 cups) all-purpose flour
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3 g (½ tsp) salt
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5 g (1 tsp) baking soda
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2 g (½ tsp) baking powder
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2 g (1 tsp) ground cloves
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2 g (1 tsp) ground cinnamon
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2 g (1 tsp) ground nutmeg
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170 g (¾ cup / 1½ sticks) unsalted butter, softened
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400 g (2 cups) sugar
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2 large eggs
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425 g (15 oz / 1 can) pure pumpkin puree
Instructions
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Preheat oven to 325°F (165°C). Butter and flour two 8×4-inch loaf pans or line with parchment.
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In a medium bowl, whisk flour, salt, baking soda, baking powder, and spices until combined.
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In a large bowl, cream butter and sugar with a mixer until just blended.
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Add eggs one at a time, beating well after each.
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Mix in pumpkin puree (it may look curdled—this is normal).
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Gradually add dry mixture, mixing on low speed until just combined.
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Divide batter evenly between prepared pans.
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Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to finish cooling
Notes
Use room temperature butter for best texture.
Don’t overmix; stir until just combined for a tender loaf.
Add ½ tsp ground ginger for extra spice.
Stir in 1 cup chopped nuts or chocolate chips for variation.
Toast slices the next day for bakery-style flavor.
- Prep Time: 15 minutes
- Cook Time: 65–75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American