This Pumpkin Bread is simple and straightforward: no chocolate chips, no nuts and no frosting or overloaded crumble, and no add-ins or add-ons.
Just simple, like s-i-m-p-l-e, gorgeous, classy pumpkin bread. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkin-y loaves.
Kids love it, grown-ups love it…this pumpkin bread is hard to beat! This is my go to recipe for pumpkin bread. Hopefully this will be your go-to recipe and your family will love it as well!
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
- 2 cups all-purpose flour spooned into measuring cup and leveled off
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 1/2 (3/4 cups) cup unsalted butter softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz oz pure pumpkin (I use Libby's) not pumpkin pie filling
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 (alternatively, use a baking spray with flour in it, such as Pam with flour or Baker's Joy – (my sweet friend Gayle told me about Bakers Joy).
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that's okay. Add the flour mixture and mix on low speed until combined.
Pour the batter into the prepared pans, dividing evenly. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Use two 8 x 4-inch loaf pans, muffin tins or mini loaf pans.
Add ½ cup of semi-sweet chocolate chips in half the batter. Just in case you have guests who love plain and some guests who love chocolate.
Add your own homemade puréed sugar pumpkin.
I’m excited that perhaps you’ll be adding this recipe to your family cookbook.
The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, then freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
DID YOU MAKE THIS RECIPE?
Tag @reginadmitchell on Instagram and hashtag it #reginadmitchell If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me. Regina xo