Pumpkin Bread


  • 2 cups all-purpose flour, poured into a measuring cup and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 -1/2 sticks (3 /4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin (I use Libby’s)


Preheat the oven to 180°C and place the oven rack in the middle position. Generously grease two 8×4 inch baking pans with butter and dust with flour (you can also use a flour spray like Pam with Flour or Baker’s Joy).
In a medium bowl, mix together the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Mix until well combined; put aside.
In the large bowl of an electric mixer, beat the butter and sugar on medium speed until well combined.Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until the mixture is very light and fluffy. Glue the pumpkin. At this point the mixture may appear grainy and curdled: This is okay.
Add the flour mixture and mix on low speed until well combined.
Pour the mixture evenly into the prepared tins and bake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Freshly baked bread has a wonderfully crispy crust. If they will last longer than a day, you can grill individual slices for the same freshness effect.
Freezing Instructions: Bread can be frozen for up to 3 months.Once completely cooled, wrap tightly in plastic wrap or freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

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