Description
This moist, warmly spiced fall bread is packed with pumpkin and cozy aromas — perfect for chilly mornings or holiday gatherings.
Ingredients
2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 (15-oz) can 100% pure pumpkin
Instructions
1. 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.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended.
4. Add the eggs one at a time, beating well after each addition.
5. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin.
6. Add the flour mixture and mix on low speed until combined.
7. Turn the batter into the prepared pans, dividing evenly.
8. Bake for 65–75 minutes, or until a cake tester inserted into the center comes out clean.
9. Let the loaves cool in the pans for about 10 minutes.
10. Turn out onto a wire rack to cool completely.
Notes
Fresh out of the oven, the loaves have a deliciously crisp crust. Toasting slices the next day brings that fresh-baked texture right back.
This bread freezes beautifully for up to 3 months. Wrap tightly in foil or freezer bags and thaw in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 17 g
- Sodium: 117 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg